So, how about a truffle recipe that isn’t as sinful as the pictures might suggest… great idea yes?
A great deal of low fodmap recipes (like, almost all of them!) use oil, butter and coconut within the ingredients. Unfortunately, for Slimming World followers, these ingredients aren’t so friendly when it comes to the syn value.
I kept seeing truffle recipes on Pinterest and the gorgeous images certainly tickled the old taste buds. So, I set about deciphering an appropriate recipe that would be easy on the tummy and low on syns. But how could I replace all the high-fat aspects of these recipes? So many called for the usual desiccated coconut, oil and butter, and with the chocolate and extras, the syn values would be astronomical. All that aside, considering cream as an ingredient causes that age-old problem because there are little to no options when it comes to looking for both lactose-free and lower fat.
So I decided to look into a recipe using cream cheese. As I mentioned in my Smoked Salmon and Lemon Cream Bagel recipe, Lactofree provide a good option and we all get a healthy extra allowance.
Makes approximately 30 truffles for 2.5 syns each. Plenty to nibble on.
You will need:
100g of Soft Cheese.
200g plain chocolate, finely chopped
3 tablespoons of a liqueur of your choice
70g Icing Sugar
Silver Shimmer Spray
First, we need to melt the chocolate. Here I literally cannot stress enough that time needs to be taken. The number of times I have tried to melt chocolate and it has ‘seized’. (No, I didn’t know that was what it was called either). I just know that it goes all weird and there is no way of saving it! So, remember that the key is to not have the bowl touching the water and don’t let the water boil. Just have it simmering and it should be enough.
Blend together the soft cheese and 70g of icing sugar until nice and smooth.
Depending on what you are going for, now is the time to mix the ingredients together and add any flavourings you wish to include. For kids, I would suggest adding some vanilla extract to sweeten things a little further. I then divided my mixture into three so that I could flavour things individually.
I used a tablespoon of Triple Sec for orange truffles, a tablespoon of Coconut liqueur for some coconut truffles and I left the third batch flavour free.
Once combined, set aside the mixture to harden. Don’t do what I did and put the heating on. Makes the next step soooooo much more difficult. Imagine a rolling ee emoji here.
Once chilled to a hardened workable consistency, take little chunks of the mixture and roll into balls using the palms of your hands. I used a teaspoon here to help me pick up consistent quantities.
Once rolled, decorate the truffles! I used icing sugar to coat the coconut balls, cocoa to coat the orange truffles and a silver spray to add some silver shine to the plain truffles. And here they are! I actually looked for some edible glitter to really add some Christmas sparkle but I couldn’t find any in time for the video and post.
Crème de menthe for a mint chocolate truffle. I also talked about the ‘Peppermint Bark’ Coffee Syrup from Skinny Syrups in my Christmas Coffee post. You could pop a teaspoon or two into this recipe in place of the crème de menthe to sweeten things in a syn free way.
Really hope you decide to make some of these yourselves to try out this delicious and easy way to enjoy some healthier treats. If you do, take a pic and send it over to me on twitter at @missamyrach
Check out yesterday’s post here: Blogmas 2017 – Day 14 – Christmas Gift Tags for 2017
Did you see my previous Food Friday video? Blogmas 2017 – Day 8 – Food Friday – Bloody Mary Soup
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