For a printable version of this recipe and complete ingredients listing, click here.
Emily is still at large in the Red Kitchen.
Under normal circumstances, I find the thought of artificial sweetener only slightly less depressing than vegan bacon, but I have a wonderful boss who happens to be Type I diabetic, and I couldn’t bear the thought of cutting him out of the Christmas candy action, so I set out to create a batch of truffles he could eat safely.
After several failed experiments involving baking chocolate mixed with various artificial sweeteners, I came up with this simple, no-cook recipe that tastes remarkably trufflish.
Start by getting out an 8-oz. brick of cream cheese and letting it soften on the counter for a few minutes.
To the cream cheese, add a large box of sugar-free instant chocolate pudding mix. Use a fork or a pastry blender to cream them together thoroughly.
Form the mixture into little balls about three-fourths of an inch to an inch in diameter. If you’re used to making regular truffles, the mixture will feel a little strange — kind of springy, and not all melty and ganachey like the real thing — but the finished product tastes remarkably similar to truffles, and my guinea pig boss assures me they’re wonderful.
Roll the finished truffles in finely chopped nuts (I used local pecans, but you can use whatever you have on hand) until completely coated.
Store in the refrigerator until ready to serve. Makes about 20 truffles.