Low Calorie Chocolate Truffles To Sin while you Save!

Low Calorie Chocolate Truffles:

I rather like truffles.  I’ve been making them since I was about eight years old – a family Christmas tradition to make truffles and fudge usually involved me and  my brothers rolling the truffles and plating them up – into little bags for friends and into tupperware tubs to be stored for Christmas treats.  But, if you know how they are made (the basic recipe is an equal quantity of chocolate to double cream and perhaps a little butter to increase the ‘melt’ level, together with whatever flavouring you choose), you will know they are NOT a good part of a low calorie diet (although of course on the 5:2 diet you could eat them on days when you were not fasting).

I’ve done a fair share of experimenting with chocolate truffles before – you’ll find a recipe for beetroot and chocolate truffles on here that I made a couple of years ago when I first started writing London Unattached.  It’s an easy recipe to experiment with, and if you like chocolate a great way to try flavour pairings, just remember the basis principle of equal quantities of chocolate and double cream and you can play around as much as you like!

Chocolate Truffles

But, this is the first time I’ve tried making low calorie truffles – and I’m really rather pleased with them. They are even ok as a 5:2 diet fast day treat.  In fact if you were to make these truffles using the normal method, each chocolate would be well over 35 calories if you added any kind of alcoholic flavouring and about 35 calories for plain or coffee flavoured.

Healthy Chocolate Truffles with Quark

Serves 15


  • 100g Zero Fat Quark
  • 100g Plain Chocolate
  • 1 teaspoon Rum (Or flavouring of your choice)
  • 1 tablespoon Unsweetened Cocoa (You can use ground almonds, dessicated hazelnuts or finely chopped pistachios if you prefer)


  • 1 pinch Ground Cinnamon


Step 1 Break the chocolate into small pieces and put in a glass bowl. Melt the chocolate using a bain mairie or VERY gently in the microwave (I use 15 second bursts, stirring in between each burst) to make sure it doesn't burn
Step 2 Heat the quark over a pan of boiling water till it is hot to the touch but still not burning or approaching boiling point. Stir through the flavourings
Step 3 Chocolate Ganache
Stir the chocolate into the warm quark and mix very gently together
Step 4 Cover and allow to cool at room temperature for half a hour before placing in the fridge for an hour or so until it is setting and easy to handle
Step 5 Chocolate truffles being rolled
Put the cocoa on a board and using a teaspoon or melon baller (if you have one), make your truffles and roll them in cocoa. I found the quark mixture considerably easier to handle than conventional truffle mix probably because of the lower fat content.

Making truffles this way will cut the calories by around 50%.  With no alcohol, around 16 calories per sweet – with alcohol, depending on what you add perhaps 18-20 calories.  Perfectly acceptable for a fast day treat within the 5:2 diet, or a perfect end to a meal on ANY day!


I used Lake District Dairy Quark for this recipe from some samples I received as part of a blogging challenge

I’m sending this recipe to Elizabeth at Elizabeth’s Kitchen who is hosting We Should Cocoa this month!


And to Emily at A Mummy Too for her Recipe of the Week because actually it is MY recipe of the week


Link up your recipe of the week
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  1. says

    Ha brilliant Fiona. I think you might have come up with the perfect non-splitting ganache – genius. Beetroot truffles don’t ring any bells, but I have a memory like a sieve, so I’m off to investigate them now. Thanks for joining in with We Should Cocoa – hurray :)

  2. says

    Thanks for sharing these! I discovered the angelic qualities of quark a couple of years ago but would never have thought to use them in truffles.

  3. Pamela Morse says

    Since I am not really a chocolate fan, I will hold out for the full fat..greasy stuff..once or twice a year..However, I do love the revelations about your childhood..Now I have seen you in your Indonesian dance gear, and know you made chocolate candy as a child. I also made candy from my childhood cookbook, but it was butter, cocoa power, oatmeal and sugar in balls. Less attractive..

    • says

      we used to make fudge and coconut ice – and very occasionally home made turkish delight and creme de menthe jellies. I have a feeling my mother was something of a masochist!

  4. annala2001 says

    hi fiona, these look amazing – can’t wait to try them! do you recommend dark chocolate with a high cocoa content or more standard stuff (e.g. supermarket own)? thanks :)

    • says

      I used a 70% bar of cooking chocolate(!) but I think for best results you should use something you LIKE. If you prefer milk chocolate, then use that…the calorie count is actually a bit lower…

  5. Rebecca says

    These sound delicious! I haven’t had truffles in years since they were so rich and bad for you. Will have to try these for Christmas or any other holiday I can find :)

  6. says

    These sound amazing!! I have to admit to eyeing up a package of Quark the last time I was in the supermarket with these truffles in mind. Wish I’d bought it now. Next time! Thank you for sharing your recipe with We Should Cocoa

    • says

      The real benefit of this quark is that you can warm it up without it splitting even though it is low fat. So, it works very well in sauces and as a substitute for cream.

  7. says

    I keep seeing quark in the shops and deciding against buying it as I wouldn’t know what to do with it. Now I have a recipe to try :) These really do look delish. Pinned and stumbled. Thanks for linking up to #recipeoftheweek – there’s a new linky live now, please do pop over and join in!

  8. swati says

    Hello, please can u tell which quark do you use? I could only find sainsburys so good quark. I geel Its a bit too tarty for truffles.

  9. jen says

    How long will these keep in the fridge? I made some last week and whilst yummy never got round to eating are they still ok? Also has anyone tried with milk chocolate?

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