Easy Chocolate Truffles For Low Carb Eaters (Only 4 Ingredients!)

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I’ll admit, candy-making is not exactly my forte. It’s an exact science and, as such, requires proper instruments, precise timing, careful tempering, yada yada. Sometimes — OK, actually most of the time — I just want something decadent and yummy without all the fuss, which is not always an easy feat for a low-carb eater. That’s when I whip up these simple, low-effort, low-carb dark chocolate truffles using only four basic ingredients. If you’re a truffle-making pro, you’ll see that I take a few shortcuts here -- so the resulting truffles may not be the elegant, velvety, picture-perfect morsels that you’re used to. But the taste? I doubt any chocolate lover would complain once they took a bite.

(Image: Maya Marin)

Things You'll Need

  • 1 cup heavy cream
  • 4 ounces unsweetened chocolate OR sugar-free semi-sweet chocolate of your choice (such as ChocoPerfection)
  • ½ cup powdered sweetener (I prefer Swerve) OR skip if using sugar-free semi-sweet chocolate
  • 2 tablespoons salted butter
  • Optional: dutch-processed cocoa powder, chopped nuts, other desired coatings

Tip

  • Not a low carber? Simply substitute regular powdered sugar or use semi-sweet chocolate bars. This particular recipe calls for powdered sweetener as it allows low carbers to choose their preferred sugar-free sweetener.

Step 1

Simmer heavy cream and powdered sweetener (if using) in a saucepan over medium-low heat, stirring constantly until the sweetener has completely dissolved. Don’t stop stirring, as you don’t want your cream to scorch.

(Image: Maya Marin)

Stir in butter and chopped chocolate, then continue stirring until it’s a smooth and glossy chocolate ganache. Once you've reached that stage, immediately remove from heat.

(Image: Maya Marin)
(Image: Maya Marin)

Step 2

Pour ganache into a bowl and chill it in the fridge for about an hour, or until it’s firm enough to mold.

(Image: Maya Marin)

Step 3

Roll out some parchment paper over your work surface. Take a spoon and scoop up some ganache. Using another spoon, push the spoonful of ganache onto the parchment paper in a mound. Continue until your ganache has been all scooped up. This recipe yields about 16 truffles, depending on individual size.

(Image: Maya Marin)

Tip

Step 4

Now, traditionally, you would chill these mounds of ganache until they've firmed up some more, roll them into balls, coat with a layer of melted chocolate, then roll them around in a secondary coating. Not me! From here, I simply dust them with a bit of powdered sweetener.

(Image: Maya Marin)

Step 5

Now put them back in the fridge to firm up. Once they’re firm, sprinkle with a bit more sweetener if desired and enjoy your no-fuss treats!

(Image: Maya Marin)

Optional toppers

For a bit of variety (and also because I happened to have these ingredients in my cupboard), I made a second batch of truffles and, before chilling, sprinkled a few with roasted chopped pecans and dutch-processed cocoa powder mixed (to taste) with powdered sweetener. Go crazy here and use whatever floats your boat. A few ideas: coarse sea salt, chili powder, cinnamon, flaked coconut.

(Image: Maya Marin)
(Image: Maya Marin)

Tip

  • Note: These truffles are best eaten right away! If you must store, use the same methods as you would regular homemade truffles — store in fridge (or freeze) in an airtight container and wait until they come up to room temp before eating. However, keep in mind that this recipe is a shortcut version (not a lot of care went into tempering them), so the sweetener will crystallize when frozen.

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