Indulging in one or two of these should satisfy even a king-sized chocolate craving! These truffles are so rich and decadent, you’d never guess they’re an appropriate candy for diabetics and the diet-conscious. The only sugar in the recipe comes from natural raspberries, which are low-cal (the raspberries in this recipe contribute less than 50 calories to the entire batch of candy), an excellent source of vitamin C, and so rich in antioxidants that they’re considered a super-food. Because they’re high in fiber, which slows down the absorption of sugars, their glycemic index averages around 40, less than some artificial sweeteners.
1 Pillsbury Sugar Free Chocolate Fudge Brownie Mix, 12.35 oz.prepared according to package instructions
2/3 cup frozen raspberries, thawed
Zest of one lemon
3 cups Hershey’s Sugar Free Chocolate Chips
1/2 cup sugar free white chocolate candy coating to decorate (optional)
Red food coloring (optional)
Get ready to make the raspberry-fudge filling by placing one cup of the chocolate chips in a microwave-safe bowl and microwave until they’re melted, stopping to stir every 5-10 seconds. The chips should be melted in under 45 seconds. Puree the raspberries and lemon zest in a food processor or blender until completely smooth.
Crumble the prepared brownies into a large bowl, omitting any hardened edges. Stir in the puree to form a smooth paste. Stir in the melted chocolate chips until all is well combined. Cover the filling mixture with plastic wrap and refrigerate for about an hour to let it firm.
Take the filling mixture from the refrigerator and cover a baking sheet with aluminum foil. Use a tablespoon to scoop out the filling, and roll it gently between your hands to make approximate one inch balls. Place the baking sheet of formed truffle centers in the freezer for about an hour.
Once the truffle centers have chilled, place the remaining 2 cups of chocolate chips in a microwave-safe bowl and microwave until melted, stirring every 10 seconds. It should take less than a minute for the chocolate to be melted and smooth. Using two forks or candy-dipping tools, coat each truffle center in melted chocolate and place it back on the baking sheet. Let the truffles set in the refrigerator for about 15 minutes before serving.
If you’d like to garnish your truffles, melt the white chocolate chips in the microwave in the same way you melted the chocolate chips. Stir in some red food coloring to make a smooth, pink topping. Spoon the topping into a plastic zipper-lock sandwich bag, and snip off a tiny portion of one corner to make a very narrow spout. Squeeze the topping onto your truffles in zig-zags, swirls, or any design you fancy.
Check out some more choice sugar free candy recipes!