Leftover brownies in the fridge? They make the most divine chocolate truffles! These can be low carb, gluten/grain/sugar free, & THM S.
I was thrilled to receive a box of chocolate from Coco Polo to review. Free chocolate is a really great blogger perk. All opinions in this review are my own and not influenced by the free chocolate. But since I love chocolate anyway you need to consider that. If I was reviewing something like lima beans that would be another story.
Coco Polo makes stevia sweetened chocolate. They have a wide assortment of flavors and I tried them all. No shame. My favorites were:
Dark Chocolate Quinoa – This one had a nice crunch from the quinoa that resembled a crispy rice candy bar. I wasn’t sure if I was going to like it because I’m not the biggest fan of quinoa but you can’t really taste where the crunch is coming from, it’s just a nice texture.
Dark Toasted Coconut Chia – I really liked the crunch of the toasted coconut in this one.
Milk & Dark – Both the milk and dark chocolate had no hint of the bitterness associated with stevia. They were smooth and flavorful.
Dark Toasted Whole Almonds – Thank you Coco Polo for putting whole almonds in your chocolate! It is hard to find chocolate with whole almonds. A lot of companies skimp on the almonds and put a few little pieces in their bars. I prefer whole almonds and lots of them.
I highly recommend you try this brand of chocolate. I loved it. It is low carb but doesn’t cause tummy trouble like the malitol sweetened sugar free chocolates. There is no bitterness from the stevia. It is just a delicious bite of chocolately goodness. You can purchase Coco Polo online from Netrition and Vitacost.
Scroll down slowly for a printable version of this recipe.
Ingredients:
1 cup brownie crumbs (I used the brownie base from my Pecan Praline Brownies, I made a batch to try an ice cream recipe), but you can use any brownie crumbs in this
1/4 cup heavy cream
1 bar Coco Polo stevia sweetened chocolate (3 oz of milk or dark)
Directions:
Combine brownie bits and cream in a glass bowl. Microwave for 30 seconds and then mix until completely smooth. It does help to warm them up for the mixing. (If you don’t have a microwave you can just leave them on the counter for awhile to come up to room temperature).
Cover a cookie sheet with waxed or parchment paper. Scoop into balls using a cookie scoop and put on the prepared baking sheet. Roll in your hands to make smooth balls (you will get a bit messy). Chill in the fridge or freezer until cold.
Melt the bar of chocolate in the microwave or on a double boiler. Dip each ball into the chocolate and put on a clean piece of wax paper. Mine were setting almost immediately since they were thoroughly chilled. Put them in the fridge until the chocolate is hard. This makes 10-12 truffles. You can easily double it to make a larger batch.
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- 1 cup brownie crumbs I used the brownie base from my Pecan Praline Brownies, I made a batch to try an ice cream recipe, you can use any brownie crumbs in this
- 1/4 cup heavy cream
- 1 bar Coco Polo stevia sweetened chocolate 3 oz of milk or dark
- Combine brownie bits and cream in a glass bowl. Microwave for 30 seconds and then mix until completely smooth. It does help to warm them up for the mixing. (If you don't have a microwave you can just leave them on the counter for awhile to come up to room temperature).
- Cover a cookie sheet with waxed or parchment paper. Scoop into balls using a cookie scoop and put on the prepared baking sheet. Roll in your hands to make smooth balls (you will get a bit messy). Chill in the fridge or freezer until cold.
- Melt the bar of chocolate in the microwave or on a double boiler. Dip each ball into the chocolate and put on a clean piece of wax paper. Mine were setting almost immediately since they were thoroughly chilled. Put them in the fridge until the chocolate is hard. This makes about 15 truffles.
Angela says
Taryn says