If you like the “box of chocolates” type of candy, you’ll love these beautifully molded, rich, sugar free candies with a fudge truffle center. They take a little time to prepare, but they’re well worth it. These make a great special occasion treat for diabetics because the maltitol used to sweeten the chocolate chips has a relatively low glycemic index. These aren’t exactly low calorie, but they’re certainly less caloric than traditional boxed chocolates. Treat yourself to a few of these luxuriously decadent morsels and feel instantly pampered.
For this recipe, you’ll need fairly deep chocolate candy molds.
1 cup sucralose
1 teaspoon cornstarch
1/3 cup butter, softened
3 tablespoons evaporated milk
1/8 teaspoon salt
2 teaspoons vanilla extract
1/3 cup cocoa powder
2 8 oz. bags Hershey’s Sugar Free Chocolate Chips
Place the sucralose and the cornstarch in a blender or food processor and process for about a minute, until the mixture resembles powdered sugar. Using an electric mixer, cream the butter, evaporated milk, salt and vanilla together in a medium-sized mixing bowl. Gradually add the powdered sweetener and cocoa and mix until smooth, scraping the sides of the bowl as needed. Cover the bowl with plastic wrap and chill it in the refrigerator for an hour.
Cover a cookie sheet with foil, and spray it with nonstick spray. Remove the fudge truffle filling from the refrigerator and scoop out small amounts with a teaspoon, rolling them lightly between your hands to make balls. Make the balls small enough to fit comfortably inside the molds, with room to spare. Place the balls on the cookie sheet and set them aside.
Spray the candy molds with a light coating of nonstick spray. Empty one of the bags of chocolate chips into a microwave-safe bowl and microwave until they’re melted, stopping to stir every 10 seconds. The chips should be melted and smooth in under a minute. Spoon the chocolate into the molds, filling each halfway. Working quickly, place a truffle ball inside each mold. Melt the remaining chocolate and spoon it into the the molds to fill them completely. Refrigerate the molds for about two hours before carefully unmolding the candies.
Check out some more choice sugar free candy recipes!