Re: Chocolate Truffle Recipe

[Guest guest]

You can make powdered Splenda by putting it in a blender or food processor,

and adding a little corn starch. This is part of what makes regular powdered

sugar fluffy. Also, why couldn't you use unsweetened baker's chocolate (the

bars)?

I may experiment with this, although I'm not a big chocolate eater. One or

two bites, and I'm done.

Jac

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Chocolate Truffle Recipe

Okay, I got curious, so I went searching for " real " truffle recipes that

don't use sweetened chocolate chips or in the recipe. I found this one (see

below).... it would only work for people who don't give a DAMN about the

fat, as it

uses butter and heavy whipping cream, but it could be made to be perfectly

" Atkins " legal.

The only adjustment that would be required is the use of Splenda instead of

powdered sugar. Powdered sugar is regular white sugar that has been

" pulverized " and " fluffed up, " changing the consistency of it. A cup of

" powdered "

sugar would not be as sweet as a cup of regular white sugar, as it contains

less

sugar by volume.

Splenda is somewhat similar to powdered sugar in consistency, so you might

not have to make too much of an adjustment, but using 2 1/3 cups of Splenda

(instead of the same amount of powdered sugar) might make them too sweet.

I'd

recommend that anyone who wants to try this out, start by making only 1/2 a

recipe -- so that if it doesn't work, you haven't wasted too many

ingredients. I

would use the Splenda Granular (that comes in boxes with a spout -- or the

new

big bag).

I'll be interested to hear from anyone who decides to give them a try. I

won't be touching them because of the butter and cream (heavy sigh!).

Here's the

source of the recipe (pasted below): <A

HREF= " http://chefmom.myria.com/recipebox/recipes/190.htm " >ChefMom's Recipe

Box: Desserts/Chocolate

- Chocolate Truffles Recipe</A>

Chocolate Truffles

Ingredients:

1/2 cup unsalted butter, softened

2 1/3 cups confectioners sugar

1/2 cup cocoa

1/4 cup heavy or whipping cream

1 1/2 tsp. vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Directions:

Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar

and

the cocoa; add alternately with cream and vanilla to butter. Blend well.

Chill until firm. Shape small amount of mixture around desired center; roll

into 1

inch balls. Drop into desired coating and turn until well covered. Chill

until firm. Makes about 3 dozen truffles.

Beth

Houston, TX

VBG - Dr. Srungaram

05/31/00 - 314 lbs.

11/01/02 - Abdominoplasty

11/29/02 - 160 lbs.

5'10 "

[Guest guest]

I wish I had that kind of steely resolve!!! I am soooo envious :-)

~Kricket

RNY 11-13-02

298/140

> I may experiment with this, although I'm not a big chocolate

eater. One or

> two bites, and I'm done.

> Jac