Tuesday, November 20, 2012
Super Simple Low-Fat Chocolate Truffles
Usually to make truffles, you have to melt chocolate with another high-fat ingredient, usually cream. In this case, I've substituted amazing, fat-free, high protein quark and the results are fantastic. I use this kind:
With just a few ingredients, these are simple to make and make an impressive treat to serve at holiday gatherings or to give as a hostess gift.
Super Simple Low-Fat Truffles
1/2 of a 375g tub quark
270g chocolate* (use chips, or chop into pieces), melted and cooled slightly
2 tbls agave syrup
1/8 tsp salt
Stir everything together until smooth. Place in the freezer until firm (about 1 hour). Form into small balls and roll in cocoa powder, or finely grated coconut, or crushed candy canes, nuts, etc. Keep refrigerated for up to 2 weeks...but don't worry, they'll never last that long!
*I decided to try President's Choice new naturally flavoured mint semi-sweet chips, because everyone in our house loves chocolate mint. Most dark or semi-sweet chocolates will work. White and milk chocolate might work too, but I would omit the agave syrup.