Chocolate Espresso Truffles – Indulgent Keto Dessert

Allergens

Nuts (almond flour)

Ingredients

• 8 oz unsweetened chocolate, finely chopped
• 2/3 cup heavy whipping cream
• 4 tbsp unsalted butter, softened
• 1 tsp instant espresso powder
• 1/4 cup granulated erythritol
• 1 tsp vanilla extract
• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp sea salt

Instructions

1. In a heatproof bowl, combine the finely chopped chocolate and heavy whipping cream. Set aside.
2. In a small saucepan over low heat, melt the chocolate and cream together until smooth and glossy. Stir frequently to avoid burning. Remove from heat and let cool slightly.
3. Add softened butter, instant espresso powder, erythritol, and vanilla extract to the cooled chocolate mixture. Whisk until fully incorporated and smooth.
4. In a separate bowl, combine almond flour, unsweetened cocoa powder, and sea salt. Gradually add this dry mixture to the chocolate mixture, stirring until well combined.
5. Cover the truffle mixture with plastic wrap and refrigerate for at least 2 hours or until firm enough to handle.
6. Using your hands, roll the chilled truffle mixture into small, round balls, about 1 inch in diameter. Place them on a parchment lined baking sheet.
7. Once all truffles are formed, return them to the refrigerator for at least another hour or until firm and set.
8. Before serving, roll each truffle in unsweetened cocoa powder to coat evenly.

Chef’s Insight

This recipe pays homage to Germany's love for chocolate and coffee while adhering to the Keto diet's principles. The use of erythritol instead of sugar provides a low-carb option without compromising on taste or texture.

Notes

This recipe is perfect for those following a low-carb or Keto diet, as it substitutes sugar with erythritol and utilizes almond flour to create a satisfying dessert.