Dark Chocolate Truffle with a Raspberry Ganche Filling. 1 Carb Each!

Dark Chocolate Truffle with a Raspberry Ganche Filling. 1 Carb Each!

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5 Responses

  1. AutoModerator dedi ki:

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  2. AI1859 dedi ki:

    First off, I know hearts are out of season. I also don’t give a shit. I’ve been on a bit of a chocolate binge lately. Chocolate is delicious. I’ve also been looking for recipes to make keto and this was doable. I used the recipe in this video with a few changes that were necessary https://youtu.be/Okg_sRKbsL0.

    Chocolate can easily be keto granted you look for the right ones. Bake Believe chocolate chips are my new favorite. 1 net carb per tablespoon for both the semisweet and dark chips, but the white chocolate chips. Zero. Yes zero. 10 total 3 fiber and 7 erythritol. Zero net carbs. Anyway back to the actual recipe. You will need a food scale.


    250 grams of Bake Believe dark chocolate chips. About one whole bag.

    90 grams of Bake Believe white chocolate chips.

    30 ml heavy whipping cream. About 2 tablespoons.

    1/4 cup raspberries. Fresh or frozen.

    2 tablespoons of sweetener equivalent to 2 tablespoons of sugar.

    1 1/2 tablespoons of water.


    I started by making the ganche first. Put the white chocolate chips into a microwave safe bowl with the heavy whipping cream and microwave in 30 second intervals.

    Once fully melted set aside and prepare the raspberries. In a saucepan over medium heat cook the raspberries, sweetener, and water. Stirring regularly until the mixture coats the back of a spoon. If you want it smoother you could run it through a sieve but I didn’t so I moved on.

    A little at a time mix the raspberry mixture into the white chocolate mixture. Once fully combined let it cool in refrigerator while you do the next steps.

    Melt the 250 grams of dark chocolate. Since I froze them I just microwaved it in 30 second intervals. Once fully melted pour the chocolate into the mold filling it all the way to the top. Tap the mold against counter to get rid of any air bubbles. Next dump the chocolate back into the bowl so now only the sides will be coated. Store in freezer.

    After it firms up take both the mold and ganche out of freeze and fridge respectively. Fill a piping bag or regular plastic bag with the ganche and fill the hollow chocolate close to the top leaving enough room to coat the top after it chills a little bit longer in the freezer.

    Once the ganche filled chocolates are firm enough take them out and pour the remain melted dark chocolate over the tops and back into freezer one last time.

    Once completely chilled take out of mold and enjoy.

    If you’re like me you’ll get around 18 of these little heart shaped chocolates. But if you’re not like me and have some degree of skill when it comes to working with chocolate, are more careful to not waste any of it, or don’t pipe the ganche right into your mouth since nobody else will be eating these like I in fact did you might get more out of this recipe. But for practical purposes I calculated it accordingly.

    The macros I calculated were calculated using myFitnessPal. Since the chocolate chips had erythritol in them I had to use the net carbs in my calculation. Meaning I didn’t count the fiber or erythritol when calculating the macros for the chocolate chips.

    Calories per 1 of 18 servings: 80

    Fat: 6.3g

    Total Carbs: 1.2g

    Fiber: 0.1g

    Net Carbs: 1.1g

    Protein: 1g

  3. Eye8abug4u dedi ki:

    Have an upvote!! These sound delish… been looking for white chocolate chips that are sugar free/keto friendly, thanks for posting the brand! I’ll hit back if I make these in a few weeks. Peace.

  4. Eye8abug4u dedi ki:

    WHAAAAAT?!?! That’s fantastic to hear.

  5. ValerieSchneider dedi ki:

    OMG! My parents have those same plates we used when I was growing up.

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