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Diabetic Friendly Chocolate Truffles
Prep Time:
20 minutes
Cook Time:
0 minutes
34 truffles

1 (6 oz.) pkg. bitter sweet chocolate, chopped

1 1/2 tsps. instant coffee

1 1/2 tsps. rum extract

1/2 (8 oz.) pkg. H-E-B Cream Cheese

1 cup Splenda Sugar Replacement

1/2 tsp. vanilla extract

1 cup walnuts or peanuts, finely chopped in food processor


Place chopped chocolate in a microwave-safe bowl and heat on High powe
r for 20 seconds at a time, stirring in between until the chocolate is
melted; set aside.
Combine instant coffee granules and rum extract in a small bowl and st
ir until coffee is dissolved; set aside.
Place softened cream cheese in a food processor bowl and pulse for 15
to 30 seconds until the cheese is smooth and creamy.
Gradually add the Splenda, pulsing the food processor for 10 to 15 sec
onds at a time.
Add dissolved coffee & rum extract to mixture and pulse food processor
10 more seconds.
Add the melted chocolate and vanilla and pulse the food processor for
10 more seconds.
Scoop truffle mixture into a bowl, cover with plastic wrap and chill f
or 15 minutes so that it becomes thick and firm.
Shape chocolate truffle mixture into 1-inch balls and place on a cooki
e sheet. Roll each truffle in the chopped nuts. Place each truffle in
a small foil or paper cupcake liner. Keep truffles refrigerated until
ready to serve.

Nutritional Information

No Nutritional Information Available