Keto Chocolate Raspberry Truffles
These Keto Chocolate Raspberry Truffles feature a sugar-free raspberry ganache center inside a crisp dark chocolate shell. They are the perfect low-carb, gourmet treat to share with your Valentine any day of the year.
Servings 15 truffles
Calories 63kcal
Ingredients
Raspberry chocolate ganache truffle center:
- ⅓ cup sugar-free dark chocolate chips
- ⅓ cup heavy whipping cream
- 5 teaspoons stevia
- ¼ teaspoon royal raspberry oil extract
- ⅛ teaspoon vanilla extract
- ⅛ teaspoon Himalayan salt
- 1½ tablespoons butter , room temperature
Chocolate truffle coating:
- ¾ cup sugar-free dark chocolate chips
- 3 drops royal raspberry oil extract
- 1 teaspoon coconut oil
Optional decorations:
- 1 tablespoon Sugar free freeze-dried raspberries crushed (I used Natierra brand)
- Gold flakes I like Wilton Gold Heart Edible Accents
Instructions
Ganache Truffle Center
- Place dark chocolate in a medium bowl; set aside.
- In a small saucepan, heat the heavy whipping cream over medium heat until boiling. Allow to boil for one minute.
- Remove the heavy cream from the heat. Add the stevia, raspberry extract, vanilla, and salt, stirring to combine.
- Pour the hot heavy cream over the dark chocolate and cover the bowl with plastic wrap for 5 minutes.
- Stir the chocolate gently with a rubber spatula. If the chocolate hasn’t melted into the cream completely, cover it back up and allow it to sit and melt longer.
- Add the butter to the truffle mixture and gently stir into the chocolate mixture.
For the Chocolate Coating
- Melt ½ cup of the chocolate in a double boiler over medium heat, being careful not to drip any water into the chocolate.
- Remove from the heat and add the remaining chocolate to the bowl. Stir in the raspberry extract and coconut oil and stir gently with a rubber spatula.
To Coat the Truffles
- Holding the silicone candy mold over the chocolate bowl, spoon the melted chocolate into the molds until they’re completely filled. Let sit for 2 minutes, or until the chocolate begins to thicken around the outside of the mold.
- Tilt the mold slightly over the chocolate bowl and pour the chocolate to pour out into the bowl, leaving just a shell. Let sit for 8 minutes, until the chocolate starts to set.
- Add half of the truffle filling to a pastry bag with the tip snipped off.
- Pipe the ganache into the chocolate shells, being careful not to fill them all the way,
- Holding the mold at a tilt over the chocolate bowl again, spoon the chocolate into the molds, filling them the rest of the way. Scrape the excess away into the bowl as before, being careful not to scoop into the chocolate molds. Try to make as level of a scrape as possible so the bottom of your chocolates will be flat and not lumpy.
- Allow the candy to set at room temperature for 1 hour. Refrigerate in an airtight container.
Nutrition
Calories: 63kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 31mg | Potassium: 4mg | Fiber: 5g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
