How to make it

  • Truffle method:
  • Place chocolate and confectioners' substitute in a blender: cover and process until finely chopped. In a microwave-safe bowl, combine baking fat, butter and cream. Microwave on high for 50 – 60 seconds or until hot.
  • With blender or food processor running, gradually add hot cream mixture to chocolate mixture in a steady steam. Blend until smotth. Transfer to a bolw; cover and refrigerate for 1 – 2 hours or until easy to handle.
  • Shape chilled mixture into 1-inch balls; roll in almonds. Place on waxed paper-lined sheets. Chill for 1 – 2 hours or until firm.
  • Serving Size: 1 Truffle
  • Calories per truffle: 80, Fat: 4g, Sodium:10mg, Cholesterol: 2mg, Carbohydrate: 9g
  • Diabetic Friendly
  • Confectioners' substitute:( My recipe )
  • Method:
  • Combine all ingredients in food processor or blender.
  • On Whip, Whip until blended stopping to stir up and re-whipping until powdered.
  • Done.
  • NOTE: * Editor's Note: This recipe was tested with Sunsweet Bake. Look for it in the baking aisle of your grocery store.
  • Note: If your want to make it from the original use the regular confectioners sugar.

Reviews & Comments 3

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    " It was excellent "
    cuzpat ate it and said...
    Very good Ed!
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  • hungrybear 9 years ago
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    " It was excellent "
    valinkenmore ate it and said...
    I would be curious to see how these turn out. If you make them, let me know.
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