Chocolate Keto Truffles recipe LCHF

Keto truffles according to my recipe are obtained with a rich taste of chocolate ganache using 100% grated chocolate and natural cream, which not only guarantees the yield of a natural product, but also resembles those classic truffles that were very popular in Soviet times. The technology of cooking keto truffles with which I want to share is not publicly available and is not repeated anywhere to get such a glossy and homogeneous ganache for forming chocolates. In addition to the bright chocolate taste, keto truffles do not cause spikes in blood glucose and insulin response, which is an excellent choice for anyone with poor insulin tolerance, as well as for people with type 2 diabetes. Keto truffles are an excellent choice for anyone on a low-carb diet, or watching their weight.
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Keto truffles on cream:
1. Cream - 300 g.;
2. Grated cocoa - 300 g.;
3. Erythritol - 100 g.;
4 Butter - 50 g.;
5. Vanilla extract - 5 g.;
6. Carob - 30 g.
The total output is 35 pcs., 20 g each.
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Recommendations and features of the recipe.
*Keto recipe;
*LCHF - low-carb;
*Gluten-free;
*Does not contain added sugar and glucose;
*Adapted for people with type 2 diabetes;
*Suitable for anyone with poor insulin tolerance;
*Cream with at least 33% fat content;
*Grated chocolate is known as cocoa grated, does not belong to the category of cocoa powder;
*Grated chocolate (cocoa grated), unlike dark chocolate, has a high density, and therefore the number of ingredients is designed specifically for grated chocolate (cocoa grated);
*For more information about all the properties of cocoa grated, see my big publication about chocolate: zen.yandex.ru/...
It is allowed to replace grated chocolate with dark chocolate only if the amount of dark chocolate is 90-85% cocoa beans in the amount of 550 g. and dark chocolate 70-80% cocoa beans in the amount of 600 g.;
The amount of erythritol corresponds to the classic taste of chocolate truffles;
*Erythritol can be replaced with another organic sweetener;
*Determine the amount of sweetener yourself according to its sweetness strength;
*More information about sweeteners can be found in my publication: zen.yandex.ru/...
*The sweetener can be replaced with sugar, then the recipe goes out of the Keto category;
*Butter with at least 82.5% fat content;
*Learn more about how to choose butter: zen.yandex.ru/...
*Instead of vanilla extract, you can use cognac, rum or vodka;
*Carob is a safe product from carob fruit;
*Instead of carob, you can use cocoa powder;
*Cocoa powder necessarily dark varieties (fat);
Cream does not have to be brought to a boil, it is only enough that all the ingredients in it are dissolved and combined into a single chocolate ganache;
Punch with a blender, preferably a warm, not too hot chocolate ganache, then it will not splash much;
*There is no fundamental difference in the density of the final ganache depending on the cooling temperature before punching with a blender;
*Blender, cannot be replaced with a mixer;
*If the chocolate ganache is too fluid in the pastry bag, just leave it to cool at room temperature, and then set it off;
I do not recommend punching chocolate ganache, below room temperature, otherwise the texture of truffles will not be uniform;
*Store chocolate ganache in the form of a blank for chocolate truffles, you can pre-close it in the refrigerator from weathering, on a cold mass, otherwise condensation will gather;
*After the refrigerator, preheat the ganache in the microwave, pre-covering it from an accidental splash of fat;
*In this recipe, I warmed up chocolate ganache in a microwave oven for 1.5 minutes, taking into account its power of 800W.;
You can warm up chocolate ganache both in a water bath (safely) and on the stove;
*You can plant truffles on any convenient surface. Best of all, chocolate ganache departs from silicone, baking (parchment) paper, Teflon mat;
*After depositing, put the chocolate truffles in the refrigerator for at least 2 hours or in the freezer for 30 minutes;
*Sprinkle with carob (or cocoa) after the truffle candies have cooled completely or before serving;
*Store truffle candies in the refrigerator for no more than 30 days;
*Shock freezing is allowed for a very long time;
Author's recipe.