Comments on: Classic Truffles: The Perfect Valentine’s Treat

By: Kate Elisabeth

Kate Elisabeth — Fri, 05 Jun 2009 01:15:21 +0000

This looks as tasty as my own homemade chocolate sweet that consists of coconut cream, 100% cacao, sugar, vanilla and salt.

Your family and friends are fortunate to have you. Homemade is a treasure.

And, also, this is my first time viewing one of your recipes and the accompanying photos: a friend sent me this link this evening. I noticed immediately that… you have very pretty hands and nails.

COMMENT from MD EADES: Thanks. Same ones I’ve had lo these many years

By: shelley

shelley — Thu, 21 May 2009 18:54:09 +0000

We picked up some raw truffles on line from oneluckyduck.com. ingredients, raw cacao powder, coconut butter, agave and some himalayan salt. rolled in raw crushed cacao nibs. they were to die for. I have found plenty of recipes for this on line, and would substitute raw honey for the agave.

By: Annie

Annie — Wed, 01 Apr 2009 06:32:33 +0000

Well, with Easter looming, I might make these and shape them like mini eggs. Thanks Dr Eades.

COMMENT from MD EADES: Great idea! Think I’ll follow suit.

By: Conrad

Conrad — Sat, 28 Mar 2009 03:27:15 +0000

I tried, the truffles came out excellent. However I accidentally purchased semi-sweet chocolate which was a bit too much sugar for my liking.

Thanks for the very clear instructions.

By: Dan

Dan — Thu, 26 Feb 2009 14:36:19 +0000

Sounds good. If you are still worried about the sugar, I figured that bittersweet chocolate includes about 1T of sugar per ounce. If you use unsweetened chocolate and add the equivalent sweetener of 1T sugar per ounce of chocolate, it should come out close. The only thing missing would be the texture from sugar.

COMMENT from MD EADES: Yes, I have indeed written and prepared recipes for truffles using unsweetened baking chocolate plus Splenda instead of sugar, or part Splenda (the half and half stuff) instead of sugar. It works, but the mouth feel of the end product suffers somewhat. And at 3 grams carb per truffle for the real one, it’s not so very bad. I might try using half bittersweet and half unsweetened, plus Splenda to see how that works out.

By: Sara

Sara — Wed, 18 Feb 2009 05:40:25 +0000

Thanks for this, Dr. MD! I was just saying over in the comments on Dr. Mike’s blog that dark chocolate fits in very nicely with a low-carb eating plan, and then I pop over here to find this. Perfect!

By: John FitzGibbon

John FitzGibbon — Mon, 16 Feb 2009 21:12:16 +0000

Thanks so much
I’ve been working hard to add to my repertoire of healthy deserts. I was stuck with berries dipped in melted chocolate this weekend but these look great.
These recipes have been awesome for me, thanks so much.

COMMENT from MD EADES: Glad to have been of help, though berries dipped in chocolate is nice, too.

By: Debbie

Debbie — Sun, 15 Feb 2009 20:04:51 +0000

Oh wow, a chocoholic’s dream. Maybe I will make these this week for the “sweet” portion of the snack for choir/choral society this week – along with the low carb fare I plan to bring also.

COMMENT from MD EADES: If they’re anything like my choral society, they’ll go crazy for them, so make plenty

By: Lauren B

Lauren B — Sun, 15 Feb 2009 17:34:58 +0000

Hi Dr. Eades! Guess you and I are on the same page. Your truffles look wonderful! I wonder what the egg yolk adds to the recipe, hmm. I will be linking back to your recipe of course! Hope you had a wonderful Valentine’s day.

COMMENT from MD EADES: Not sure what it adds–emulsification? richness? glossiness? protein? It’s just in her classic recipe so I make it just exactly that way. There are many truffle recipes out there that don’t use egg yolk and use heavy cream (milk chocolate truffles, I guess) but this one is my favorite.

By: Gayle Jordan

Gayle Jordan — Sat, 14 Feb 2009 02:57:23 +0000

Can’t wait to make these…hubby loves bittersweet. I have a bottle of raspberry dessert wine from our local winery I want to try with them. That’s how they paired it at the tasting, and it made both items delish! These really will be not-too-sweet with no added sugar. Thanks for the comments and photos…

COMMENT from MD EADES: You’re welcome. Hope you’ll both enjoy them.