TPH KETO DESSERTS

Option #1: Butter

"thick and intensely chocolatey"

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Adapted from: http://www.callebaut.com/uken/recipes/truffles/truffles

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Makes 6 large truffles.

 

31g unsalted butter at room temperature, whipped

62g any sugar-free chocolate of your choice, melted and cooled to 35C

5g liqueur (40% alcohol) or 2.5g flavoring essence/extract

if using a very bitter or lightly-sweetened chocolate: 5g sugar-free golden syrup

 

Whip together the chocolate and butter until smooth and a little fluffy, then add the liqueur and syrup and incorporate well. Check below for how to finish the truffles.

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The nutrition info depends on the type of sugar-free chocolate you use. You can calculate your own nutrition info at http://www.myfitnesspal.com/recipe/calculator or other websites.

 

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Option #2: Half Butter Half Cream

"soft and creamy"

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Adapted from: http://www.callebaut.com/uken/recipes/truffles/power-truffles

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Makes 5 large truffles.

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20g whipped butter

if using a very bitter or lightly-sweetened chocolate: 5g sugar-free golden syrup (I don't recommend stevia here) 

20g hot cream 

[optional: 1g spices, or 2 g ground coffee, or 2g citrus zest)

65g any sugar-free chocolate chocolate of your choice, chopped

6g 40% liqueur or 3g flavoring essence

 

Whip the butter with the syrup.

Heat the cream, but do not boil it, steep any spices or citrus zest in the hot cream for 15 minutes (optional).

Strain out the add-ins from the cream and pour the hot cream over the chopped chocolate, let sit for 10 minutes, then stir until fully emulsified.

Let the chocolate-cream mixture cool to 30C, then whip it with the butter-syrup mixture. 

Last, add the liqueur and incorporate well.

This is a soft filling and will need to be refrigerated or even frozen before dipping or rolling.

Check below for how to finish the truffles.

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The nutrition info depends on the type of sugar-free chocolate you use. You can calculate your own nutrition info at http://www.myfitnesspal.com/recipe/calculator or other websites.

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Option #3: Cream

"airy and fluffy"

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Adapted from: http://www.callebaut.com/uken/recipes/truffles/ceylon

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Makes 8 large truffles.

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50g hot cream (OR 45g cream + 5g liqueur/2g flavoring essence)

[+ 1g. spices/zest of choice (optional, for flavor)]

30g any sugar-free chocolate chocolate of your choice, chopped

if using a very bitter or lightly-sweetened chocolate: 5g sugar-free golden syrup

 

Heat the cream, but do not boil it, steep any spices or citrus zest in the hot cream for 15 minutes (optional).

Strain out the add-ins from the cream and pour the hot cream over the chopped chocolate, let sit for 10 minutes, then stir until fully emulsified.

Last, add the liqueur and syrup (optional) and incorporate well.

Chill this mixture in the fridge for 1 hour, stirring every 10 minutes.

Whip until thick any fluffy, but not quite to soft peaks.

This is an extremely soft filling, it will not hold its shape without some kind of hard chocolate coating, and it must be frozen before dipping, or frozen in the chocolate shell before sealing (otherwise the final chocolate layer will sink to the bottom of the filling and will not create a seal).

Check below for how to finish the truffles.

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The nutrition info depends on the type of sugar-free chocolate you use. You can calculate your own nutrition info at http://www.myfitnesspal.com/recipe/calculator or other websites.

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To finish the truffles:

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--For old-fashioned truffles:

Pour freshly-made truffle filling into a container lined with baking paper or cling wrap, refrigerate 3 hours or until fully set, then scoop into small spheres and freeze for 10 minutes.

Roll them in cacao powder, crushed nuts, or any other fine-ground edible powder.

If your home is very warm, these may need to be kept refrigerated before serving.

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--For molded truffles:

Fill your chocolate molds with tempered chocolate, scrape off the excess from the edges, tap and shake for 15 seconds to release any air bubbles and ensure all the edges of the mold are coated in chocolate.

Turn the mold over and let the chocolate drizzle out onto a non-stick surface (this chocolate can be re-used later), shaking and tapping for another 15 seconds to get the excess out.

Scrap off any chocolate that has dripped onto the sides or top of the mold, then place the mold right-side-up and let sit until the chocolate has hardened.

Place the freshly-made truffle filling into a piping bag and pipe into the molds, making sure to leave space for the last "sealing" layer of chocolate that will go on top. Shake and tap for 15 seconds. (at this point you may need to freeze or refrigerate the chocolates if the filling is too soft to support the top layer of chocolate)

Fill the remaining space in the molds with chocolate, covering the filling completely to seal it in. Tap and shake gently for 15 seconds to release air bubbles. Smooth off any edges, then let sit at room temperature to harden.

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--For dipped truffles:

Freeze or refrigerate your filling either in shapes of your choice or in silicone molds (easy way: chill the filling until scoopable but not hard, then roll into balls, then freeze). Once fully hardened, remove from the mold or container and skewer with a toothpick.

Holding the toothpick, dip the truffle into tempered chocolate, coating all sides completely, then tap the toothpick against the bowl of tempered chocolate so that the excess chocolate on the truffle will drip off back into the chocolate in the bowl.

Poke the toothpick into styrofoam or a similar material so that the truffle is supported in the air without any side of it touching something else.

Let harden at room temperature, then carefully remove the toothpicks and serve.

 

 

 

 

 

 

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