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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!
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.
- 100 g Zero Fat Quark
- 100 g Plain Chocolate
- 1 teaspoon Rum Or flavouring of your choice
- 1 pinch Ground Cinnamon
- 1 tablespoon Unsweetened Cocoa You can use ground almonds, dessicated hazelnuts or finely chopped pistachios if you prefer
- 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
- 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
- Stir the chocolate into the warm quark and mix very gently together
- 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
- 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