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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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Chocolate Hazelnut Truffles

Source: Chef Barrae

If you've ever savored a smooth, creamy chocolate truffle before, you will appreciate how similar this sugar free version is.

Rating:
Prep Time:	3 hours
Cook Time:	0 minutes
Difficulty:	Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	120.4

Total Carbs	17.0 g

Dietary Fiber	0.6 g

Sugars	8.0 g

Total Fat	4.3 g

Saturated Fat	2.3 g

Unsaturated Fat	0.1 g

Potassium	26.3 mg

Protein	0.6 g

Sodium	2.6 mg

Dietary Exchanges 4.3 Fat, 0.1 Other Carbs, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 oz Baking Chocolate, unsweetened, square 1.0
1 cup SPLENDA® Sugar Blend for Baking 1.0
1 tsp unsalted butter 0.5
0 1/2 cup heavy whipping cream 0.5
0 1/2 tsp vanilla extract 2.0
2 tbsp Meal, hazelnut, stone ground

Directions

Chop the chocolate fine and place in a medium sized bowl along with the Splenda.
Heat the cream until it just begins to bubble. Pour over the chocolate and Splenda mixture and add the butter. Stir with a whisk. Add the vanilla extract and stir well until everything is melted and well blended.
Transfer to a container, cover and refrigerate for at least 2 hours until it hardens slightly.
To finish your truffles sprinkle the hazelnut meal on a small plate. Place about one tablespoonful of ganache in palm and roll around lightly to form a ball. True truffles are oddly shaped and not perfectly round so don't worry too much. Also, the more you handle the ganache the more the warmth of your hands may begin to soften it. You may also consider wearing latex gloves for this part because it does get a bit messy.
Drop each truffle into the hazelnut meal and roll around until it is completely covered. Repeat this process until all the ganache is used.
Refrigerate again for about an hour so the truffles can set up.