Low Carb Bananas Foster Truffles
Note: This recipe was first posted on my original blog, Celebration Generation, on February 3, 2009. It was transferred over to this blog - existing comments and all - on 9/27/2021
Recently, I saw some Sugar-Free Semi-Sweet Chocolate Chips* at Walmart, decided to mess around with them to come up with a sugar-free bananas foster truffle.
Anyway, as for this sugar-free option...
Each bag of those sugar-free chips is 8oz, with 15 servings per bag (but it makes like 20-22 truffles). Each of their servings have:
Total Carb - 9g
Sugars - 0g
Maltitol - 7 g
The final carb count on these truffles will depend a lot on what you roll them in, but here we go!
* Hershey's Sugar-Free Semi-Sweet Chocolate Chips is the only brand I've experimented with. Chocolate is finicky, and due to formulation, I'd have to assume that sugar free chocolate is even more so.
Go ahead and try this with other brands of sugar-free chocolate, but you may find that you need more or less cream. If your ganache doesn't firm up, you have a great chocolate sauce! If it's too firm, remelt it and add a little warm cream to it.
What is a Low Carb Chocolate Truffle?
Truffles consist of two main parts - the center (chocolate ganache), and the coating.
The ganache center is made from just a few very basic ingredients - chocolate, cream, flavoring, and butter. In the case of sugar free truffles, that ganache will be made with sugar free chocolate.
The coating can be made from almost anything - your creativity is pretty much your only limit!
Well, that and your desired carb count, anyway!
Typically, you’ll see store-bought truffles enrobed in chocolate.
Personally, I don’t bother - I find rolling truffles in various non-chocolate coatings is not only more fun and less work, I prefer the taste.
In the case of these Sugar-Free Bananas Foster Truffles, pecans are the ideal coating - low carb, tasty, and easy to work with!
Making Low Carb Chocolate Ganache
Sugar-free chocolate ganache is quite easy to make, but there are a few basic principles to keep in mind:
1. Too much liquid will prevent your ganache from setting up enough to roll properly.
Fairly straightforward rule, right? If this happens, try adding extra chocolate... or use your runny ganache as a chocolate fondue or sauce for ice cream!
2. Not all chocolate varieties are created equally.
While this applies to flavor, texture, and overall quality, I’m actually talking about behavior.
Dark chocolate requires more liquid than milk chocolate, which requires more liquid than white chocolate.
Sugar-free chocolate requires a smaller amount of liquid than other varieties of chocolate...
Please be sure to follow the basic instructions for the variety of chocolate you are using, without swapping the type. (See rule #!)
3. Water is chocolate’s enemy.
Be very careful to use a dry bowl, dry utensils, and to not allow any water to fall into your chocolate.
Water causes melted chocolate to “seize”. Seizing is when melted chocolate comes in contact with even the tiniest amount of water, and becomes grainy, clumpy, and unpleasant.
For this reason, you should never use a lid when melting chocolate (condensation will occur, and drip in!), and you should always be careful when using a double boiler.
4. Fat amount is important.
The fat content in the chocolate ganache contributes to the smoothness, and the ganache’s ability to hold together.
Using milk instead of heavy cream really isn’t an option. Additionally, if a high percentage of the liquid is coming from a non-fatty source (liqueur, rather than cream), it’s a good idea to add extra butter.
5. Liquid added to chocolate must be warm.
Pretty basic rule - cold liquid added to melted chocolate will cause it to seize.
Warm liquid will not - this is why it’s important to heat up the cream mixture before adding it to the chocolate. Do not skip this step!
6. Sugar-Free chocolate chips are just fine to use.
Yes, I’m sure the purists just had a heart attack over that phrase... deal with it!
Chocolate chips are a highly unusual medium for truffle making, consistently being eschewed for bars of pure chocolate.
The thing is, however, that not only are chocolate chips are easy to find, they lack the sticker shock that comes with the more traditional chocolate options.
I find that this makes chocolate chips a far more accessible option for those who are new to making truffles - especially with regard to sugar-free options.
For that reason, I believe chocolate chips are a great way to get in to making truffles. I developed a series of recipes using chocolate chips!
Anyone can make these truffles at home, with common ingredients, for only about $5.00/20-30 truffles. Far less scary of a commitment than the traditional approach!
“Stuff to Roll Them In”
Cocoa powder, coconut flakes, finely chopped nuts, and powdered sugar are all traditional options.. but finely chopped pecans are what I went with for this recipe. It’s a beautiful combo!
Just run some pecans through a food processor until finely chopped.
Alternately, Pecan Meal is a readily available, easier option. Pecan meal is just finely ground pecans, and is really nice to work with.
If you’re interested in low carb truffle coatings in general, be sure to check out my Basic Sugar Free Truffles Recipe post for the full list of sugar free suggestions.
How to Make Truffles
1. Place sugar-free chocolate chips into a glass mixing bowl, and put aside.
2. In a small saucepan, combine heavy whipping cream and butter. Heat to a boil, remove from heat.
3. Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes.
4. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is
melted and the cream has disappeared into it – it should be smooth.
5. Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools.
6. Chill in the fridge for at least an hour or two, until it’s pretty solid.
7. Once solid, scoop out small amounts (a teaspoon or two), and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt.
8. Once all of the ganache is rolled into balls: wash and dry hands, then roll ganache centers in whichever coating(s) you’d like.
Store in an airtight container for up to 1 week.
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With all of that said... on to the Low Carb Bananas Foster Truffles recipe!
Sugar-Free Bananas Foster Truffles
- Place chocolate chips into a glass mixing bowl, and put aside.
- On stovetop, bring heavy whipping cream and butter to a boil. Remove from heat, and stir in extracts and cinnamon.
- Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes.
- Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted the cream disappeared into it – it should be smooth.
- Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for a few hours, until it’s pretty solid. (This MAY take overnight with the sugar free chocolate – After a couple hours, I was worried mine wasn’t going to set up. It did eventually!).
- Once solid, scoop out small balls (a teaspoon or so, and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt.
- Roll them in the pecans, and eat them!