Receive a free LMNT Sample Pack with any order! Visit www.DrinkLMNT.com/HFLC KETO Chocolate Truffle Battle - The BEST Low Carb Chocolate Truffles Recipe! If you are on the search for a delicious and easy low carb dessert that helps with portion control and portion size, look no further than the Keto Chocolate Truffle! These little sugar-free chocolate candies are delightfully rich and creamy, and lend themselves well to multiple types of coatings. Whether you roll them in chopped nuts, sesame seeds, coconut flakes, or the traditional cocoa powder, there are mouth-watering options for everybody. We tested two different recipes and three different techniques to determine which low carb chocolate truffle recipe was the best. Which recipe came out a winner? Let's find out! #ChocolateTruffles #KetoChocolateTruffle #LowCarbChocolateTruffle --------------- RECIPES WE TESTED Easy Keto Chocolate Truffles by Fit To Serve Group www.fittoservegroup.com/low-carb-keto-chocolate-truffles/ Keto Chocolate Truffles by Delish www.delish.com/cooking/recipe-ideas/a19633901/keto-chocolate-truffles-recipe/ --------------- CHECK OUT MY NEW COOKING SERIES "BOOK COOK" ON MY PERSONAL CHANNEL LINK: ruclips.net/user/WesShoemaker WATCH ME make my grandmother's famous "Pea Pickin' Cake" (NOT LOW CARB): ruclips.net/video/8_SQNPZ9h_4/видео.html -------------- GET MY NEW BESTSELLING COOKBOOK My cookbook "Ketogenic Diet On A Budget" is available now! amzn.to/48vMoE2 -------------- PRODUCTS USED IN THIS VIDEO Lily Dark Chocolate Chips: amzn.to/48lffK5 ProTeak Cutting Board: amzn.to/3mX5P5K My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) -------------- MY SOCIAL MEDIA LINKS Website: www.highfalutinlowcarb.com Patreon: www.patreon.com/highfalutinlowcarb Facebook: facebook.com/highfalutinlowcarb Twitter: twitter.com/hf_lowcarb Instagram: instagram.com/highfalutinlowcarb Shirts & Aprons: shop.spreadshirt.com/lowcarb Amazon Shop: www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com Music by Epidemic Sound
This is a reason that I've been making my keto videos. I just made a video all about keto chocolates, ganaches and making truffle fillings. I want to stop people having keto fails in the kitchen by giving tons of details, tips, tricks and ways to trouble shoot all the pitfalls with keto recipes in my videos and blog posts.
I always love you videos Wes! I've been watching you for about 7 years now when I first did keto. As a professional Chef, the best way to get a nice smooth ganache is to heat your heavy cream and then slowly add the hot heavy cream to your chocolate chips.
You really should try Carolyn's Keto Chocolate Espresso Truffles. :) They look complicated, but they're actually easy and de-licious! I've made them with several different coatings and my friends all gobble them up.
The butter in the first recipe is entirely unnecessary. Just use the chocolate and cream and you will have decent results, I've done a basic firm ganache recipe subbing with semi sweet Lily's and they came out just like normal ganache. Good luck! Great video, Wes!
Ha! Thank you! The biking shot was filmed on my phone nearby on Coronado Island, overlooking San Diego Bay. It's stunning here! Thanks for watching and commenting! :-)
I only melt chocolate on double boiler now, usually with a teaspoon of coconut oil. comes out perfect, no coconut taste. Nuking really messes with the structure no matter how I tried it. Have you done a chocolate bark battle? There are some wild variations like bacon pecan. Also, as a coating try powdered swerve or allulose with just a little cocoa powder mixed in.
Ive always done my gnash in the microwave.. slowly.. get glossy and smooth, but maybe the chips are different? If it starts to seize i just add more cream. I melt choc first.. Using warm, NOT HOT milk gradually.
Let start this by saying it's been a while since I've watched a video. I watched you for a bit way back 5-6 years ago, starting with an egnog video. You popped up today, and WOW, you are looking really good. Great job.
Wesley, next time try Choczero chips. Lily’s chips don’t work well in recipes like this. Theirs use to melt well, i think somewhere they’ve cut corners?
I use choc zero. After trying several different melting chips, it is by far the best melting chocolate. Lillys is right up there too. Do not get other brands. They just do not make a smooth product.
Had to wait until I was comfortably stuffed to watch this. Otherwise, I would want to make and eat them. 😅 I suck at microwave ganache. I swear it seizes 98% of the time when I try it that way. So, I tend to stay with the double boiler method. When the microwave method does work for me it is because I heat up the fat first, then add the chips to that. The hard part is being patient enough to let the heated fat melt the chips. If I'm impatient and pop it back in the microwave, it seizes. 🤷♀️
I generally mix a bit of powdered sweetener )to taste) in the cocoa for dusting. I don’t particularly like unsweetened cocoa on a dessert of any kind. Also, coconut oil doesn’t separate out like the butter seemed to. My daughter makes these every Christmas and says the coconut oil makes all the difference. I do plan on trying the avocado, however, since it sounds … unusual? Think I’ll whip the avocado, though, instead of just mashing it. Maybe add a bit of coconut oil too. Thanks for this video. I needed a sweet diversion. 😁
OMG! I subscribed to you years ago but left my keto journey for a bit and am now getting back on it. I hadn’t seen you in awhile and you look amazing! Good for you! I’m so happy you are still making delicious videos for us ❤
Hello Gorgeous Always so happy to watch your videos Been following you gladly and have learned so much from you Not only from your shows but also from your amazing cookbook
Sometimes it is the tool and not the tool-user. With the first recipe, retry the microwave method but use a rubber spatula to keep it from seizing. For the second recipe, try mashing the alvacado with a food mill/potato ricer for smoothness. Instead of rolling in direct cocoa powder, try rolling in a sugar-free hot-cocoa mix (like Lankanto). Good luck 🙂
I have to avoid heavy cream, so I think I will try the avocado recipe. I have made the chocolate pudding with avocado with good results. The salt is important so I would just use fine instead of kosher. I have made these with sour cream and rum at the Holidays and they were great.
As I've aged I don't digest dairy well anymore so the Avocado sounds interesting. I'm not really into sweets but I don't mind the occasional Truffle. A hard no on the Coco powder, my life is bittersweet enough as it is.
I really wonder how many people get along well with the Lily’s chocolate. I bought some to add to cocoa powder for hot chocolate and it made me so sick. I keep thinking that just a little erythritol will be okay but what I’m finding is that the intestinal reaction is getting worse.
Well, talk about a blast from the past... Luis and Robb were two of the people I followed in my early days of keto. I think the delish recipe would be one where an overripe avocado probably would work best.
@MexieMex No worries! Some people count total carbs and some count net carbs. Net carbs are calculated by subtracting the fiber and the sugar alcohols (found in the chocolate chips) because they pass through the body without digesting and don’t affect blood sugar. So, these have five total carbs, with three of those from fiber and erythritol (sugar alcohol) from the sweeteners, leaving just 1-2 net carbs per truffle. More info below, if you are curious. Thanks for the comment! ketogenic.com/what-are-sugar-alcohols-are-they-keto/
I recently made some keto chocolate syrup for coffee. It also called for butter. I tossed the entire chunk in, direct from the fridge, and stirred until it melted. None of it separated out. And OMG, is it good in my coffee!
I love these bottles. Unfortunately, dark chocolate gave me an oxalate overload in December 2022. It showed up on my bloodwork in January 2023. So no more dark chocolate for me. But I still love to watch.
There is a method you didn't you didn't try that could work out better, no promises though. chocolate is temperamental, heavy on the mental. A double boiler, and thermometer..bowl on top of simmering water... heat and melt slowly..then cool while stirring/folding gently. no additional ingredients until it gets below 95 degrees F. Fats first..then nuts/fruits and extract and don't let any steam drips hit the chocolate. It's so finicky, too much humidity in the room can mess with results. Nobody wants sweaty chocolate. Heating chocolate too fast can pre-break it.. unless you're using a really low microwave setting, it's darn near impossible to make it behave right. Some folks can make it work directly on the stove top.. I'm not one of them. Many many years ago, in Louisiana.. one of my friends' grandmas made truffles and her coating was ground sassafras leaves.. root-beer flavored chocolate is surprising and amazing.
I rolled mine in cocoa first and they were very bitter, so I tried it with sugar free drinking chocolate powder instead of cocoa powder, and it was much less astringent. The brand was Nestle™ zero, I think that is what it was called. But you can make your own by adding a powdered sweetener, with cocoa powder and powdered milk, and putting it in a blender or herb grinder, and it will be just as good.
Hi there, a few years ago I came across a recipe on a magazine for making low airy truffles with ricotta cheese with different flavors, nuts. Do you think there was no heating involved but draining the water off the ricotta, using ppwdered swerve for keto (or diabetics) and refrigeration to keep it solidified. People have been making cottage cheese ice creams and became flavorful. Why not ricotta. 😊
On the first recipe, would it be better to use a double boiler? Thank you for demonstrating the second recipe. I can tolerate chocolate in small amounts, but I have both a casein allergy and lactose intolerance. The first recipe looks dry. You can wear vinyl gloves while rolling the balls. You could mix the cocoa powder with a sweetener.
There is a better avocado truffle recipe, much better. It uses coconut butter and avocado and sweetener and cocoa. Mix in food processor. I make the coconut butter myself, just process the coconut flakes till butter. Add the rest and cream it up good. The rest is the same. Recipe by Whole New Mom - so easy and much better.
Looks great! Question, whats the best sweetener in your opinion that does not give you the cooling effect to bake with? I'd want one thats a granular sugar to baje and a powdered sweetener for homemade whipped cream. Im not a fan of the cooling effect. lol
I love your videos, and often check them out before trying a new Keto recipe. Any chance you could do a keto blueberry muffin battle in the near future?
I have found with chocolate that whatever you add to it needs to be room temperature. Because that can make it Sees up as he say or even just make it lumpy.
Wesley you need to read up on tempering chocolate. Letting the chips sit is the problem. Anytime you heat chocolate, it must be immediately stirred to temper it. If you let it sit, it WILL seise. The key is heating a few degrees at a time. When you make ganache for icing, you pour the hot cream over the chips AS you stir it.
I agree. But that’s also why this channel exists. I followed recipe instructions EXACTLY as written - because that’s the way home cook would do it… following the directions in the written recipe. Which, in this case, was specifically to let the chips sit, untouched, in the chocolate. Which, as well can see, didn’t work out well. And why so many people fail at keto (and regular) recipes that are poorly written. But it’s unfair to alter recipe ingredients and instructions and rate the recipe on those altered results - because that’s not the results the average cook would get had they followed the directions. Hope that helps explain a bit of my process in these videos.
Your videos are always so good! I love that you manage to remain authentic and not trying to be 'too cool for school' in your videos. And thanks to you, I'll be trying the avocado/ pistacho lot. Can't wait!
I just tried the fit to serve group recipe. It was pretty easy. It is in the fridge chilling right now but I tried one early. They are very rich and the texture is nice. I made them with semisweet Lily’s chocolate chips. Thank you for demonstrating the recipe.
When I make the keto chow fudge, which is almost the exact recipe here I do it on stove top and it does say to add the butter to the heavy, whipping cream. The only difference is you add a package of keto chow to what you’ve melted on the stove. It’s wonderful.
Good question. I'm assuming that if it's too fast, the chocolate will be shocked and stiffen up, but I'm just assuming. I picture it how you have to add hot milk to an egg mixture slowly so the eggs don't cook and solidify.
The chocolate becomes grainy and thick, and clumsy during the melting process. This usually happens when moisture or steam comes into contact with the chocolate causing the sugar and coca particles to bind together and form a stiff gritty texture. Hope this helps if this happens try adding more warm cream.
OK, we adore your channel 100% and now i challenge you to do the Carnivore Mac & Cheese between the @2KrazyKetos and the latest version of @ChrisCookingNashville Wes, your opinion will be HUGE on this request 😮
Wes thank you so much for all the recipes battles you bring to us. So fun to watch and I love your honest reviews. When I have had that texture that seems to seize up or the separation of fat from the mix, I let the chocolate mixture come to room temperature then use a stick blender or mixer to reincorporate it. I get a product that is smoother in texture and creamier mouth feel that doesn't look icky.
I would have maybe melted the chocolate with the hwc together in microwave?!? Then coated them with more melted chocolate, or melted peanut butter chips? Hmmmm
Skip the butter. I prefer semi-sweet chocolate for ganache. Less avocado in the second recipe would probably make them firmer. Thanks for the incentive to get making truffles! 🤎
![NOSFERATU - Official Trailer [HD] - Only In Theaters December 25](http://i.ytimg.com/vi/nulvWqYUM8k/mqdefault.jpg)
Receive a free LMNT Sample Pack with any order! Visit www.DrinkLMNT.com/HFLC
KETO Chocolate Truffle Battle - The BEST Low Carb Chocolate Truffles Recipe!
If you are on the search for a delicious and easy low carb dessert that helps with portion control and portion size, look no further than the Keto Chocolate Truffle! These little sugar-free chocolate candies are delightfully rich and creamy, and lend themselves well to multiple types of coatings. Whether you roll them in chopped nuts, sesame seeds, coconut flakes, or the traditional cocoa powder, there are mouth-watering options for everybody. We tested two different recipes and three different techniques to determine which low carb chocolate truffle recipe was the best. Which recipe came out a winner? Let's find out!
#ChocolateTruffles #KetoChocolateTruffle #LowCarbChocolateTruffle
---------------
RECIPES WE TESTED
Easy Keto Chocolate Truffles
by Fit To Serve Group
www.fittoservegroup.com/low-carb-keto-chocolate-truffles/
Keto Chocolate Truffles
by Delish
www.delish.com/cooking/recipe-ideas/a19633901/keto-chocolate-truffles-recipe/
---------------
CHECK OUT MY NEW COOKING SERIES "BOOK COOK" ON MY PERSONAL CHANNEL
LINK: ruclips.net/user/WesShoemaker
WATCH ME make my grandmother's famous "Pea Pickin' Cake" (NOT LOW CARB):
ruclips.net/video/8_SQNPZ9h_4/видео.html
--------------
GET MY NEW BESTSELLING COOKBOOK
My cookbook "Ketogenic Diet On A Budget" is available now!
amzn.to/48vMoE2
--------------
PRODUCTS USED IN THIS VIDEO
Lily Dark Chocolate Chips: amzn.to/48lffK5
ProTeak Cutting Board: amzn.to/3mX5P5K
My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb
(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.)
--------------
MY SOCIAL MEDIA LINKS
Website: www.highfalutinlowcarb.com
Patreon: www.patreon.com/highfalutinlowcarb
Facebook: facebook.com/highfalutinlowcarb
Twitter: twitter.com/hf_lowcarb
Instagram: instagram.com/highfalutinlowcarb
Shirts & Aprons: shop.spreadshirt.com/lowcarb
Amazon Shop: www.amazon.com/shop/highfalutinlowcarb
Email Inquiries: wes (at) highfalutinlowcarb (dot) com
Music by Epidemic Sound
This is a reason that I've been making my keto videos. I just made a video all about keto chocolates, ganaches and making truffle fillings. I want to stop people having keto fails in the kitchen by giving tons of details, tips, tricks and ways to trouble shoot all the pitfalls with keto recipes in my videos and blog posts.
Loved yours
Thanks for your videos, KetoUpgrade! :-)
KetoUpgrade is an AWESOME channel for so many keto desserts. Love her videos.
On the avacoda use food processor to get smooth paste. Works better than fork.
I love your recipes, and always know they are well thought out and tested.
I always love you videos Wes! I've been watching you for about 7 years now when I first did keto. As a professional Chef, the best way to get a nice smooth ganache is to heat your heavy cream and then slowly add the hot heavy cream to your chocolate chips.
I think its because of the chocolate chips. Maybe they dont have enough fat or real sugar?
That’s the way I learned culinary school. I also remember using a Bain Marie.
i wonder if you could use powdered peanut butter in place of the cocoa to roll them in! :) like a reverse peanut butter cup truffle!
You really should try Carolyn's Keto Chocolate Espresso Truffles. :) They look complicated, but they're actually easy and de-licious! I've made them with several different coatings and my friends all gobble them up.
Is that over at All Day I Dream About Food?
@@christineadams3454 Yes :)
With the Avocado version how about a splash of sour cream and using a stick blender to form a smoother ganache?
Use the whizzy-stick on the avocado before adding it to the tempered chocolate.
Just starting the video, but may I just say, LOVE the haircut/styling! Not that different from your usual, but I see that fade! Nice!
Thank you! I send these nice comments to my barber, so he knows how much he’s appreciated! LOL 🧡
rolled in pecan crumbles....southern yum
YES! :-)
Toasted pecans or raw?
I would mash the avocados a LOT more.. No lumps. I can see trying to meld both recipes because the advocado ingredient makes me curious.
The butter in the first recipe is entirely unnecessary. Just use the chocolate and cream and you will have decent results, I've done a basic firm ganache recipe subbing with semi sweet Lily's and they came out just like normal ganache. Good luck! Great video, Wes!
❤ baseball cap Wesley. ❤❤ bicycle Wesley. biking in paradise? OMG where is that shot?! TY for this. Going to try it for sure.👍 Best to you as always.
Ha! Thank you! The biking shot was filmed on my phone nearby on Coronado Island, overlooking San Diego Bay. It's stunning here! Thanks for watching and commenting! :-)
@@HighfalutinLowCarb 💕 What the heck am I doing here on the east coast shoveling snow?! ❄️⛄You doing it right Mr Wesley!! 🚴♀️
I only melt chocolate on double boiler now, usually with a teaspoon of coconut oil. comes out perfect, no coconut taste. Nuking really messes with the structure no matter how I tried it. Have you done a chocolate bark battle? There are some wild variations like bacon pecan. Also, as a coating try powdered swerve or allulose with just a little cocoa powder mixed in.
Ive always done my gnash in the microwave.. slowly.. get glossy and smooth, but maybe the chips are different? If it starts to seize i just add more cream. I melt choc first.. Using warm, NOT HOT milk gradually.
Remember you had a barely-ripe avocado. I think using a very ripe fruit might allow a better chemical mix
Missing the “5 4 3 2 1” count down on this video. I look forward to it and find myself counting with you! I guess I’m goofy that way! 😂😂😂😂
Ha! It’s funny you mention that. I don’t realize I forgot to do it until I went to edit the video. LOL.
Next one, I promise!
In 5, 4, 3, 2, 1…. hah!
Let start this by saying it's been a while since I've watched a video. I watched you for a bit way back 5-6 years ago, starting with an egnog video. You popped up today, and WOW, you are looking really good. Great job.
Wow, thank you! Welcome back! :-)
Try using Lakanto hot chocolate mix to roll the truffles into. It’s amazing!!!
Wesley, next time try Choczero chips. Lily’s chips don’t work well in recipes like this. Theirs use to melt well, i think somewhere they’ve cut corners?
i wonder if mashing the avocado in a food processor first would help make it more uniform and less chunky....great video thanks!
*They're so velvety smooth and indulgent, I can't believe they're keto-friendly. I'll definitely be making these on repeat.*
I use choc zero. After trying several different melting chips, it is by far the best melting chocolate. Lillys is right up there too. Do not get other brands. They just do not make a smooth product.
Had to wait until I was comfortably stuffed to watch this. Otherwise, I would want to make and eat them. 😅
I suck at microwave ganache. I swear it seizes 98% of the time when I try it that way. So, I tend to stay with the double boiler method. When the microwave method does work for me it is because I heat up the fat first, then add the chips to that. The hard part is being patient enough to let the heated fat melt the chips. If I'm impatient and pop it back in the microwave, it seizes. 🤷♀️
I generally mix a bit of powdered sweetener )to taste) in the cocoa for dusting. I don’t particularly like unsweetened cocoa on a dessert of any kind.
Also, coconut oil doesn’t separate out like the butter seemed to. My daughter makes these every Christmas and says the coconut oil makes all the difference.
I do plan on trying the avocado, however, since it sounds … unusual? Think I’ll whip the avocado, though, instead of just mashing it. Maybe add a bit of coconut oil too. Thanks for this video. I needed a sweet diversion. 😁
OMG! I subscribed to you years ago but left my keto journey for a bit and am now getting back on it. I hadn’t seen you in awhile and you look amazing! Good for you! I’m so happy you are still making delicious videos for us ❤
Thank you so much for the kind words, and for stopping back in to say hi! Welcome back! 🧡🧡
Hello Gorgeous
Always so happy to watch your videos
Been following you gladly and have learned so much from you
Not only from your shows but also from your amazing cookbook
Thank you, Ursula! I always love hearing from you and really appreciate your kind words and endless support. 🧡
Sometimes it is the tool and not the tool-user. With the first recipe, retry the microwave method but use a rubber spatula to keep it from seizing. For the second recipe, try mashing the alvacado with a food mill/potato ricer for smoothness.
Instead of rolling in direct cocoa powder, try rolling in a sugar-free hot-cocoa mix (like Lankanto).
Good luck 🙂
I have to avoid heavy cream, so I think I will try the avocado recipe. I have made the chocolate pudding with avocado with good results. The salt is important so I would just use fine instead of kosher.
I have made these with sour cream and rum at the Holidays and they were great.
Thanks for another fun and interesting video Wes!
As I've aged I don't digest dairy well anymore so the Avocado sounds interesting. I'm not really into sweets but I don't mind the occasional Truffle. A hard no on the Coco powder, my life is bittersweet enough as it is.
I really wonder how many people get along well with the Lily’s chocolate. I bought some to add to cocoa powder for hot chocolate and it made me so sick. I keep thinking that just a little erythritol will be okay but what I’m finding is that the intestinal reaction is getting worse.
I had white chocolate Lilly’s last night on my strawberries and oh boy, not fun. Tasted amazing but …
Ditto. Sometimes erythritol is worth eating if you can handle the aftermath...sometimes not so much!
I think I would blend avocado AND heavy cream to get a nice smooth texture. The best of both worlds
I like your style! :-)
@@HighfalutinLowCarb, 😉
Well, talk about a blast from the past... Luis and Robb were two of the people I followed in my early days of keto.
I think the delish recipe would be one where an overripe avocado probably would work best.
Enjoyed the LMNT b-roll! One day I will have to try making truffles!
Why, thanks! Love your name, KetoBicyclist! 🧡🚴🏼♂️
Interesting, not exactly what I'd call low carb though.
Im curious… 1-2 net carbs isn’t low carb?
@@HighfalutinLowCarb sorry, I may have misunderstood but I thought you said they were five each.
@MexieMex No worries! Some people count total carbs and some count net carbs. Net carbs are calculated by subtracting the fiber and the sugar alcohols (found in the chocolate chips) because they pass through the body without digesting and don’t affect blood sugar. So, these have five total carbs, with three of those from fiber and erythritol (sugar alcohol) from the sweeteners, leaving just 1-2 net carbs per truffle.
More info below, if you are curious. Thanks for the comment!
ketogenic.com/what-are-sugar-alcohols-are-they-keto/
Incredible delicious⚡⚡⚡⚡⚡⚡🎼❤🎼❤🎼❤🎼🥂
Thank you 😋
I have always made my ganache by pouring the heated cream over the chocolate and letting it sit before mixing.
I recently made some keto chocolate syrup for coffee. It also called for butter. I tossed the entire chunk in, direct from the fridge, and stirred until it melted. None of it separated out. And OMG, is it good in my coffee!
You’re the best!
Thank you! 🧡
Very nice Mayra! They all look delicious! Thanks for sharing! Do you have a specific low carb tortilla to recommend? Thanks!😊
I love these bottles. Unfortunately, dark chocolate gave me an oxalate overload in December 2022. It showed up on my bloodwork in January 2023. So no more dark chocolate for me. But I still love to watch.
There is a method you didn't you didn't try that could work out better, no promises though. chocolate is temperamental, heavy on the mental.
A double boiler, and thermometer..bowl on top of simmering water... heat and melt slowly..then cool while stirring/folding gently. no additional ingredients until it gets below 95 degrees F. Fats first..then nuts/fruits and extract and don't let any steam drips hit the chocolate.
It's so finicky, too much humidity in the room can mess with results. Nobody wants sweaty chocolate.
Heating chocolate too fast can pre-break it.. unless you're using a really low microwave setting, it's darn near impossible to make it behave right.
Some folks can make it work directly on the stove top.. I'm not one of them.
Many many years ago, in Louisiana.. one of my friends' grandmas made truffles and her coating was ground sassafras leaves.. root-beer flavored chocolate is surprising and amazing.
I rolled mine in cocoa first and they were very bitter, so I tried it with sugar free drinking chocolate powder instead of cocoa powder, and it was much less astringent. The brand was Nestle™ zero, I think that is what it was called. But you can make your own by adding a powdered sweetener, with cocoa powder and powdered milk, and putting it in a blender or herb grinder, and it will be just as good.
Hi there, a few years ago I came across a recipe on a magazine for making low airy truffles with ricotta cheese with different flavors, nuts. Do you think there was no heating involved but draining the water off the ricotta, using ppwdered swerve for keto (or diabetics) and refrigeration to keep it solidified. People have been making cottage cheese ice creams and became flavorful. Why not ricotta. 😊
On the first recipe, would it be better to use a double boiler? Thank you for demonstrating the second recipe. I can tolerate chocolate in small amounts, but I have both a casein allergy and lactose intolerance. The first recipe looks dry. You can wear vinyl gloves while rolling the balls. You could mix the cocoa powder with a sweetener.
There is a better avocado truffle recipe, much better. It uses coconut butter and avocado and sweetener and cocoa. Mix in food processor. I make the coconut butter myself, just process the coconut flakes till butter. Add the rest and cream it up good. The rest is the same. Recipe by Whole New Mom - so easy and much better.
Looks great! Question, whats the best sweetener in your opinion that does not give you the cooling effect to bake with? I'd want one thats a granular sugar to baje and a powdered sweetener for homemade whipped cream. Im not a fan of the cooling effect. lol
Would really like chocolate recipes using cocoa powder rather than expensive chocolate chips. Thanks
My ganache always gets grainy, and I don't know why.😮💨😮💨
Try next time using a ban Marie I've always had great results using this method x
I love your videos, and often check them out before trying a new Keto recipe. Any chance you could do a keto blueberry muffin battle in the near future?
Have u ever tried the carnivore way of eating? It's amazing. I use to do keto and it just didn't work 4 me. I do love ur videos tho!
Great Video! Need to give these a try. Thanks for posting Wes. Love the channel!
I wonder if the Lily's chocolate contributed to the poor results - I've never tried them in truffles
If you like orange and dk chocolate Wes next time try finely minced fresh ginger. ❤
I have found with chocolate that whatever you add to it needs to be room temperature. Because that can make it Sees up as he say or even just make it lumpy.
When making ganache I heat up some water and put a metal bowl over it to melt my chocolate. I find that to be easiest for me
Yummy! I can't wait to add these to my Christmas goodies!
I used to make chocolate mousse with avocado and cocoa, vanilla. Lovely and decadent
You. Look. Mahvelous….
🙂🧡🧡
Wes I have a question: I have Lily's dark chocolate chips with Stevie and cacao powder can I use this ? You look so good on your bike!
Yes you can! Perfect for these recipes. :-) Thanks for the kind words!
💗
🧡
What a fancy treat. Thank you Wes. I always enjoy your videos. The ones I’ve tried were great, so thank you for trying others recipes.
You are so welcome! Thanks for watching and commenting! :-)
Fondue pot is great way to melt.
You are delightful, just like my 2 sons. Love your honesty about recipes. Thanks from Perth West Aussie !! ❤
Wesley you need to read up on tempering chocolate. Letting the chips sit is the problem. Anytime you heat chocolate, it must be immediately stirred to temper it. If you let it sit, it WILL seise. The key is heating a few degrees at a time. When you make ganache for icing, you pour the hot cream over the chips AS you stir it.
I agree. But that’s also why this channel exists. I followed recipe instructions EXACTLY as written - because that’s the way home cook would do it… following the directions in the written recipe. Which, in this case, was specifically to let the chips sit, untouched, in the chocolate. Which, as well can see, didn’t work out well. And why so many people fail at keto (and regular) recipes that are poorly written.
But it’s unfair to alter recipe ingredients and instructions and rate the recipe on those altered results - because that’s not the results the average cook would get had they followed the directions.
Hope that helps explain a bit of my process in these videos.
Good Response Wes@@HighfalutinLowCarb
"Almost weekly"... LOL.
wow, I wish I could find Avocado's like that!
I always assume there were some sacrificial avocados before finding a perfect one for the video 😅
Oh no not that! I do not like that!
Your videos are always so good! I love that you manage to remain authentic and not trying to be 'too cool for school' in your videos.
And thanks to you, I'll be trying the avocado/ pistacho lot. Can't wait!
I just tried the fit to serve group recipe. It was pretty easy. It is in the fridge chilling right now but I tried one early. They are very rich and the texture is nice. I made them with semisweet Lily’s chocolate chips. Thank you for demonstrating the recipe.
When I make the keto chow fudge, which is almost the exact recipe here I do it on stove top and it does say to add the butter to the heavy, whipping cream. The only difference is you add a package of keto chow to what you’ve melted on the stove. It’s wonderful.
I don't understand what he means by it might sieze when he mixes hot cream with the chocolate. Wouldn't that only happen if it cooled?
Good question. I'm assuming that if it's too fast, the chocolate will be shocked and stiffen up, but I'm just assuming. I picture it how you have to add hot milk to an egg mixture slowly so the eggs don't cook and solidify.
@@creinicke1000 Thanks 😊
The chocolate becomes grainy and thick, and clumsy during the melting process. This usually happens when moisture or steam comes into contact with the chocolate causing the sugar and coca particles to bind together and form a stiff gritty texture. Hope this helps if this happens try adding more warm cream.
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Love your videos, I go back and watch Old ones too.
Glad you like them! I appreciate you stopping by to comment. :-)
OK, we adore your channel 100% and now i challenge you to do the Carnivore Mac & Cheese between the @2KrazyKetos and the latest version of @ChrisCookingNashville
Wes, your opinion will be HUGE on this request 😮
Wes thank you so much for all the recipes battles you bring to us. So fun to watch and I love your honest reviews. When I have had that texture that seems to seize up or the separation of fat from the mix, I let the chocolate mixture come to room temperature then use a stick blender or mixer to reincorporate it. I get a product that is smoother in texture and creamier mouth feel that doesn't look icky.
I would have maybe melted the chocolate with the hwc together in microwave?!? Then coated them with more melted chocolate, or melted peanut butter chips? Hmmmm
My sister was a candy maker and her truffles turned out really good made with heavy cream in a double boiler.
I like to try and make truffle but I am not great with using chocolate in recipes
When you blow on cold food before taking a bite, one can tell you're truly absorbed in the task. Love it 😂
Thanks for all the amazing content Wes! Keep up the great work!
Wesley.
I think I would blend some powdered allulose with the cocoa powder and roll them in that to keep it either sweet, or at least neutral?
Thank you very much for your reviews. They look yummy
Glad you like them! Thanks, Sharon!
I usually don’t like avocado mixed with chocolate
A LOT easier than I ever imagined, thanks Wes.
Thanks ❤🇦🇺
You’re welcome 😊 Thank YOU for watching and commenting!
Thanks Wes!
Skip the butter. I prefer semi-sweet chocolate for ganache. Less avocado in the second recipe would probably make them firmer. Thanks for the incentive to get making truffles! 🤎