Adventures in full fat, low carb and real food.

Adventures in full fat, low carb and real food.

Chocolate Truffle Base

When you’re on LCHF there’s loads of tasty sweet treats you’re not allowed. The one thing you might miss most is chocolate. You don’t need to do that. What you will have to do is give up cheap chocolate. There’s no way around that.

But if you can afford to splash out a little, then chocolate is totally okay. Hey, high cocoa chocolate is even good for you!

Oh but you don’t like dark chocolate? There’s a simple solution to that. Lighten it yourself. 🙂

I’ve called this a “base” because it can be used in many ways. Once you’ve got a firmed up batch you can make traditional truffles by using a melon baller and rolling it in cocoa or nuts. You can make bars of this and dip them in melted dark chocolate. You can put this in moulds to make individual chocolates. Or can just stick it in a tub and eat the odd spoonful! (Don’t eat the whole lot in one go!)

You can also add vodka or whiskey to this. Just saying.

And if you can get hold of this chocolate, then use this!


Print Recipe
Chocolate Truffle Base
Course Dessert, Snack
Prep Time 10 mins
Cook Time 2 mins
Servings
Ingredients
Course Dessert, Snack
Prep Time 10 mins
Cook Time 2 mins
Servings
Ingredients
Instructions
  1. Put cream and butter into a pan. Heat on a medium heat until the butter has melted. Do not let it boil! Stir occasionally. Don't let it burn!
  2. Break or chop up chocolate into a bowl.
  3. Add hot cream/butter and start mixing.
  4. Keep mixing until the chocolate melts. It only takes a couple of minutes. The colour will change suddenly. You'll know when it's done. (Add alcohol at this point and mix again)
  5. Pour into a tub or into moulds, and put into the fridge for a couple of hours to firm up.
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