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English

Truffles

Preparation time: 
130
min

Need a chocolate fix? Only 1 g net carb, these are a great end of meal treat that you and your guests can enjoy!

Also keep in mind that chocolate is a good source of magnesium, and often cravings are a sign of deficiency. This is especially apparent for woman around menstruation, when magnesium levels drop. So if you’re trying to kick the choco-habit, get some magnesium into you!

Nutrition

For
one truffle

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!

Ingredients

30
servings

    Method

    1. Gently melt the butter and chocolate in a bowl over simmering water, mixing throughly to combine.
    2. Take the chocolate and butter off the heat and whisk in the egg yolks, cream, vanilla, salt and optional sweetener.
    3. Line a pan with cling film or grease proof and pour the mixture into it. Spread it out evenly, let it cool and put it in the fridge to firm up — at least two hours.
    4. Once chilled and firm, cut into squares and dust with cacao. Or, if you wish you can leave them plain.
    5. Store the truffles in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
    6. Remove from the fridge, 15 minutes before eating.

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