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prep time
1 h 25 min
cook time
10 min
ready time
1 h 35 min
Keto Spiced Dark Chocolate Orange Truffles
‘Tis the season for citrus and dark chocolate! Although, truly, you could enjoy these truffles any time you fancy this flavor combo. However, these hand-rolled ganache truffles are a delicious Keto dessert that everyone can enjoy. Save them for yourself in your refrigerator any time you deserve a little treat or bring a whole plate to a holiday get-together. 100% dark baking chocolate is flavored with orange and rum extracts. Then, the ganache is rolled in a mixture of spiced cocoa powder, including cinnamon and a pinch of nutmeg. Since this Keto recipe is made with 100% dark chocolate, you’ll need to use a lot of liquid stevia if you’re used to very sweet chocolate desserts. Fulfilling this need can be a little tricky on a Keto diet, so read below for how you can adjust this recipe to your liking.
Keto Sweet-tooth Adjustments
It’s not easy giving up dessert on the Keto diet! Utilizing chocolate is one of the best ways to still treat yourself without having too much sugar, but it does require some knowledge. Unfortunately, your typical semi-sweet or milk chocolate chips will not make the cut for this recipe. However, if you absolutely cannot enjoy 100% dark chocolate, you can substitute in dark chocolate chips, which will include a lot more sugar. A single tablespoon of dark chocolate chips can have 8-10g of carbs, so choose your chocolate wisely. If you’re sticking to 100% dark chocolate, you can increase the amount of liquid stevia you use to your liking. Before heating your cream, give it a little taste after stirring in the stevia. You’ll taste a strong after-taste, but you want the cream to be overly sweet since it is flavoring all of the ganache.
Ganache 101
You can use your new knowledge of how to work with dark chocolate to your advantage. Basically, the thinner your chocolate, the more you get to use in the dessert you’re making! The ganache made in this Keto dessert recipe uses a 1:2 part ratio of cream to chocolate, respectively. If you want to make a chocolate fluff, dip, or frosting, use a 1:1 ratio. When this chocolate cools, you’ll get a creamy texture that can hold its shape if kept cold. For dipping chocolate, you’ll want to use a 1.5:1 ratio. When flavoring your chocolate or ganache, always add the flavors to your cream before heating. Never add ingredients directly to the chocolate or your final ganache. The chocolate will separate and seize.
Jessica L.
Net Carbs
2.2 g
Fiber
2.6 g
Total Carbs
4.8 g
Protein
2.1 g
Fats
7.7 g
94 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
100% Cacao Unsweetened Dark Chocolate Baking Chips by Pacha
4 ounce
Cream Heavy Whipping
4 tbsp
Sweet Drops Liquid Stevia by Sweet Leaf
20 drops
Valencian Orange Extract by Extra Special
½ teaspoon
McCormick Rum Extract
¼ teaspoon
Cocoa Powder
1-½ tablespoon
Cinnamon
1 teaspoon
Nutmeg Ground
¼ tsp
Recipe Steps
steps 3
1 h 35 min
Step 1
Finely chop your chocolate and add it into a small heat-safe bowl. The finer you chop your chocolate, the easier this recipe will be. In a small pot over low heat, combine the heavy cream, stevia, and orange and rum extracts. Bring the cream to a simmer and make sure it’s heated through before removing from the stove. Pour the cream over your chocolate and cover the bowl with aluminum foil for 5 minutes.Step 2
After 5 minutes, whisk the chocolate and flavored cream together. You should have a thick, creamy chocolate ganache. If you see chunks of chocolate in your bowl that hasn’t melted, don’t microwave it! You will need to heat your chocolate bowl over a double-boiler until it’s fully melted and combined. Set the completed ganache in your refrigerator for 35-45 minutes, until the chocolate is cooled and firm enough to scoop and roll into a ball.Step 3
In a small bowl, whisk together the cocoa powder, cinnamon, and nutmeg. One by one, scoop approximately 1 tablespoon pieces of ganache and roll them into a ball by hand. Then, roll each ball of ganache in the cocoa powder mixture and set them on parchment paper. Once all the truffles have been rolled, let them chill in your refrigerator for another 30 minutes or until serving time.
