This past weekend, I hosted a few friends for a belated Galentine’s Day dinner. I served these truffles, which my friends ended up getting into before we even had dinner. Each of them let out an “Mmmmm…” as they bit into them. “What’s in these??” they asked. “These are SO GOOD!” I told them I was going to be posting the recipe on my site, and so, here we are!

One of them happened to be wearing a continuous glucose monitor, and I asked her to check her blood sugar levels after eating the truffles on a completely empty stomach. She had no blood sugar spike whatsoever! And her blood sugar levels are pretty sensitive to a lot of carbohydrate-containing foods, so I feel pretty confident saying that these truffles are a great option for females with polycystic ovary syndrome (PCOS) or anyone else concerned about insulin resistance.

I hope you’ll give them a try!

Ingredients

8 oz. 70% cocoa baking chocolate, broken up into 1/2”-ish chunks
8 oz. heavy whipping cream
1 tbsp butter
1 tsp vanilla extract
Toppings of your choosing. See notes below.

Directions

1. In a heat-safe bowl, add chunks of dark chocolate, butter, and vanilla extract.

2. In a small saucepan, heat the cream over medium heat. Heat until it just starts to simmer. Cream can go from not boiling at all to boiling over the pan in about 10 seconds, so keep a close eye on it and remove it promptly as soon as little bubbles start to appear.

3. Pour the cream over the chocolate. Let sit for 5 minutes, and then stir to completely melt the chocolate and combine the ingredients.

4. Pour chocolate into an 8” x 8” glass pan (or other similar container) and refrigerate for about 90 minutes or until the mixture is uniformly firm.

5. While it’s chilling, figure out which toppings you’re going to use.

6. Once it’s firm, using a melon baller or other scooping device and scoop out balls of your desired size. Mine are usually 1 - 1.5”. Roll them in your hands to round them out and then roll each ball in your topping(s). Your hands will get messy! I’m sorry!

7. Place your truffles on your serving tray. Once they’re all rolled, I like to put them in the fridge to make sure they are solid again. However, they are best served at room temperature, so take them out of the fridge an hour or two before you’re going to eat them.

Makes approximately 20 truffles.

Notes

Chocolate
If you’re like me, you might be tempted to just use dark chocolate chips. And you can do this, but chocolate chips are designed to stay solid when heated whereas baking chocolate is designed to melt when heated. The oil in the chocolate chips ends up separating when it’s melted, so the consistency of the truffles isn’t as good. Baking chocolate melts perfectly and makes for a super smooth consistency.

Toppings
The most PCOS-friendly toppings are chopped nuts. I’ve used hazelnuts, cashews, and peanuts as toppings, and all of them have been great! In the photo above, I used basic chocolate sprinkles on half of them and Kitty Keller Salted Caramel Crumbles on the other half. The salted caramel crumbles were amazing with the dark chocolate! My friend wearing the CGM ate the truffles with the sprinkles, and that small amount of sugar, when paired with the higher fat content of the truffle, was just fine. Other good options include flaked coconut, matcha tea, cocoa powder, espresso powder, cocoa powder with a pinch of chili powder, or freeze-dried raspberries pulsed in a food processor until you have a powder texture. If you come up with another topping idea, please share it in the comments below!

Nutrition (per truffle)

Calories: 124
Fat: 10g
Carbohydrates: 8g
Sugar: 5g
Protein: 1g
Fiber: 1g