Nothing says “I love you” like a box of rich chocolate truffles for Valentine’s Day. Food is love after all! For all GPers who can tolerate their chocolate in the form of cocoa powder I have a recipe (thanks to an old Weight Watchers cookbook) for low fat Chocolate Valentine’s truffles. Yes, I was skeptical at first, but these really are little bites of chocolate bliss…and the best part…each truffle has only 1 gram of fat and 1 gram of fiber! So raise a truffle and toast someone you love.
Makes 24 truffles
1/2 cup plus 2 tablespoons cocoa powder (use the best quality you can afford)
1 cup confectioner’s sugar
1/2 cup (4 ounces or 1/2 brick) of reduced fat cream cheese (Neuchâtel)
Flavoring of your choice-I divided the truffle mixture into 1/4’s, left 1/4 plain then used 1/2 teaspoon each Grand Marnier, Chambord, Frangelico to flavor the remaining 1/4’s (only if you can tolerate very small amounts of alcohol). The flavoring will be subtle. Non-alcoholic options are extracts (1/2 teaspoon almond extract) or seedless jam.
Combine 1/2 cup coca powder, confectioner’s sugar and cream cheese in the bowl of a food processor. If you are using one flavor add it now. If you are making multiple flavors wait. Process until blended. The texture will be like damp beach sand. If you are making multiple flavors divide mixture evenly (a kitchen scale is your best tool to portion properly by weighing out and dividing mixture evenly) and reprocess each flavor separately. Portion by rounded teaspoons (or a small ice cream scoop) and roll then place each truffle on a sheet of wax paper. You should get 24 truffles. Roll each truffle in the remaining 2 tablespoons of cocoa powder.
Refrigerate until ready to serve. Truffles taste best when allowed to warm slightly before enjoying.
Nutritional Information Per Serving: 1 truffle
46 calories, 1 gram fat, 1 gram fiber, 1 gram protein
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