companion blog to the e-book the 24/7 Low Carb Diner

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Monday, December 14, 2015

Chocolate Peppermint Truffles

Party season is in full swing! We had parties or programs every night this past week. I just got home from one. I brought these Chocolate Peppermint Truffles for the diabetics in my church group. Yum. I had a little trouble crunching the sugarfree peppermints, so they aren't quite as pretty as I had hoped. They taste really good though! I love mint and chocolate in combination. If you don't like peppermint, you can substitute another flavor and roll them in nuts. The basic truffle recipe will remain the same. It is a quick, cream cheese based truffle. Foolproof! Sub any sweetener you like.

Chocolate Peppermint Truffles

1 oz unsweetened chocolate
8 oz cream cheese, softened
1/2 cup powdered erythritol / stevia blend sweetener (equal to sugar)
1/4 cup cocoa powder
powdered stevia equal to 7 teaspoons
1/4 tsp peppermint extract
3 oz sugarfree peppermints

In a medium glass or ceramic bowl, melt chocolate. (I use the microwave, but you may choose the oven.) Add softened cream cheese. Use a hand mixer to blend well. Stir in sweetener, cocoa powder, stevia and peppermint extract. Chill for one hour. Place unwrapped peppermint candies in a freezer bag. Crush with a rolling pin or mallet. Pour crushed candy into a small bowl. Use a small scoop to form chocolate mixture into balls. Drop into crushed candy and roll into neat balls. Place in a mini cupcake liner for decoration.

Makes 24 truffles. 45 calories  <1 g carb

I tried crushing my candy in my bullet blender, but it really turned it into powder. That was a little handy for rolling, but not so pretty. To duplicate my results, whir some in a blender, and crush some by hand. Too many bigger pieces make the truffles hard to eat, but they are prettier.

How are you doing this holiday season? Staying away from the bad stuff, or relaxing a bit for the holidays?


Unknown said...

Hi. I was wondering why you use two different sweeteners.

Lisa Marshall said...

Chocolate is harder to sweeten than most things. I find a blend of sweeteners has better taste. I also often up the sweetening power of an erythritol blend with stevia to make it cheaper and to lessen the cooling effect.

Unknown said...

Hi, Nice information on Chocolate Peppermint Truffles. Your methods are too good. I will try this. But previously, I got this kind of information from Thanks for sharing.