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.
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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
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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.
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