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Carey Neff's Chocolate Truffles

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“Using his espresso cake as a base, here is a low fat truffle that is still yummy. Nutrition info at the bottom of the directions.”
READY IN:
45mins
YIELD:
50 truffles
UNITS:
US

Ingredients Nutrition

Directions

  1. Cake:
  2. Preheat the oven to 350F (175C). Spray a 9-inch square cake pan and dust with additional cocoa powder and set aside.
  3. In a large bowl, combine the flours, sugar, cocoa, baking powder, baking soda and salt, set aside. In another bowl combine the prunes, egg whites, vanilla and coffee. Mix the wet ingredients into the dry ingredients. Pour into the prepared cake pan. Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  4. Truffles:
  5. Allow cake to cool to room temperature. Cut the cake into small cubes and place in a mixer fitted with a paddle attachment. Add the ricotta cheese and mix to a smooth consistency. Chill the mixture before portioning.
  6. Portion into 1/2-ounce balls and roll in cocoa powder or finely chopped nuts or toasted coconut.
  7. Nutrition info for each topping:
  8. Per plain truffle or 1 truffle dusted with 1/2 teaspoon of unsweetened cocoa powder:
  9. Calories 25; Protein 1g; Total Fat 0g; Saturated Fat 0g; Carbohydrates 5g; Dietary Fiber less than 1 gram; Cholesterol 0mg; Sodium 30mg.
  10. Per 1 truffle rolled in 1/2 teaspoon finely chopped nuts.
  11. Calories 30; Protein 1g; Total Fat 1g; Saturated Fat 0g; Carbohydrates 6g; Dietary Fiber less than 1 gram; Cholesterol 0mg; Sodium 30mg.
  12. Per 1 truffle rolled in 1/2 teaspoon finely chopped coconut.
  13. Calories 30; Protein 1g; Total Fat 0.5g; Saturated Fat 0g; Carbohydrates 5g; Dietary Fiber less than 1 gram; Cholesterol 0mg; Sodium 35mg.

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