4 ounces MiniCarb chocolate chips
2 tablespoons butter
2 tablespoons heavy cream
3/8-1/2 teaspoon almond, vanilla, mint or orange extract
1/8 teaspoon vanilla
12 paper candy cups
Place 12 small foil or paper candy cups on a small baking sheet. In a medium glass bowl, microwave chocolate and butter at 50% power for 1 1/2-2 minutes or just until melted, stirring after half the time. Stir in cream and extract. Spoon at once into the cups. Chill or freeze until firm. Store in the refrigerator or freeze for longer storage.
Makes 12 truffles
Can be frozen
Mint Truffle Cups - use 3/8 teaspoon peppermint extract
Almond Truffle Cups - use 1/2 teaspoon almond extract
Per Truffle: 76 Calories; 6g Fat; 1g Protein; 5g Carbohydrate; 4g Dietary Fiber; 1g Net Carb
Per 2 Truffles: 153 Calories; 12g Fat; 3g Protein; 10g Carbohydrate; 8g Dietary Fiber; 2g Net Carbs
I like these very much, especially the almond ones. They're a little messy to eat because the chocolate softens quickly at room temperature. I'm sure that they'd be good with orange flavoring as well, but I haven't tried that yet. These are based on a high carb truffle recipe that I used to make.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.