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Nutrition Facts
Serving Size 16 g
(Approx. 34 Servings)
Amount Per Serving
Calories 70 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 25 mg 1%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 1 g
Vitamin A 0% Iron 2%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Reduced Sugar Chocolate Truffles
Prep Time
20 minutes
Cook Time
5 minutes
Total Time
25 minutes
Serves
34  People

Ingredients

Recipe makes 34 Servings

6 Oz Bakers Bittersweet Chocolate, chopped
1 1/2 Tsp Hill Country Fare Cafe Puro Instant Coffee
1 1/2 Tsp McCormick Rum Extract
8 Oz H-E-B Fat-Free Cream Cheese
1 cup(s) Splenda
1/2 Tsp H-E-B Pure Vanilla Extract
1 cup(s) Hill Country Fare Walnuts, chopped in food processor
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Instructions

1
Place chopped chocolate in a microwave-safe bowl and heat on high power for 20 seconds at a time, stirring in between until chocolate is melted; set aside.
2
Combine instant coffee granules and rum extract in a small bowl and stir until coffee is dissolved; set aside.
3
Place softened cream cheese in a food processor bowl and pulse for 15-30 seconds until cheese is smooth and creamy.
4
Gradually add Splenda, pulsing the food processor for 10-15 seconds at a time.
5
Add dissolved coffee and rum extract to mixture and pulse food processor 10 more seconds.
6
Add melted chocolate and vanilla and pulse food processor for 10 more seconds.
7
Scoop truffle mixture into a bowl, cover with plastic wrap and chill for 15 minutes so that it becomes thick and firm.
8
Shape chocolate truffle mixture into 1-inch balls and place on a cookie sheet.
9
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.

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