Carey Neff's Chocolate Truffles Recipe

Name: Carey Neff's Chocolate Truffles
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: 1 1/2 cups Whole Wheat Pastry Flour; 1/2 cup Unbleached All Purpose Flour; 1 1/2 cups Raw Sugar; 3/4 cup Unsweetened Cocoa Powder; 1 1/2 teaspoons Baking Powder; 1 1/2 teaspoons Baking Soda; 1 teaspoon Salt; 1 1/4 cups Prunes, finely chopped; 4 Egg Whites; 2 teaspoons Vanilla Extract; 1/2 cup cooled Coffee, strong brewed; 1 (15 ounce) container Part Skim Ricotta Cheese; 1/2 cup finely chopped Nuts; 1/2 cup toasted Coconut flakes

Indulge in these guilt-free chocolate espresso truffles! Using a subtly sweet espresso cake base, this recipe creates luxuriously rich truffles with surprisingly low fat. Perfect for satisfying your chocolate cravings without the calories. Three delicious topping options are included!

Prep Time 30 mins

Cook Time 45 mins

Calories 33 kcal

Protein 1g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carey Neff's Chocolate Truffles

1 1/2 cups Whole Wheat Pastry Flour
1/2 cup Unbleached All Purpose Flour
1 1/2 cups Raw Sugar
3/4 cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
1 1/4 cups Prunes, finely chopped
4 Egg Whites
2 teaspoons Vanilla Extract
1/2 cup cooled Coffee, strong brewed
1 (15 ounce) container Part Skim Ricotta Cheese
1/2 cup finely chopped Nuts
1/2 cup toasted Coconut flakes

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How to Make Carey Neff's Chocolate Truffles

Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, combine the chopped prunes, egg whites, vanilla extract, and cooled coffee. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before proceeding.
Once cooled, cut the cake into small cubes.
Add the cake cubes to a food processor fitted with a paddle attachment.
Add the ricotta cheese and process until the mixture is smooth and creamy.
Chill the mixture in the refrigerator for at least 30 minutes to firm up.
Using a small spoon or cookie scoop, portion the mixture into ½-ounce balls.
Roll the truffles in unsweetened cocoa powder, finely chopped nuts, or toasted coconut flakes.
Refrigerate the truffles for another 30 minutes before serving to allow the coatings to set.
Enjoy your delicious and low-fat chocolate espresso truffles!