Adapted from: http://www.dlife.com/
Makes about 18 truffles
100g of diabetic chocolate,
100ml of double cream,
1 tbsp butter (generous),
50g of ground almonds or chopped hazelnuts.
Break up the chocolate then place it together with the butter and cream in a heatproof bowl and set it over a saucepan of gently simmering water. Heat until melted. Remove this from the heat then leave to cool and set. To make the truffles, spoon out the mix and gently drop it into the ground almonds/chopped hazelnuts and roll them around to coat them.
Once it is completely covered you can pick it up in your hands and gently shape it into a ball with your fingers. Coating it in the ground almonds before you roll it will help stop it sticking to your fingers. Then place them in sweet paper/petite four cases and refrigerate until ready to serve.
Alternatively you can grate some more diabetic chocolate and roll the truffles in it rather than nuts.
At first I wasn't sure how well these would turn out. I've never used diabetic chocolate before let alone eaten it. I used Holex brand milk chocolate which I bought in my local health food shop. Its suitable for diabetics because it's sweetened with fructose. I wasn't sure at first that it was diabetic friendly, but I looked it up online (http://www.simplynatural.org.uk/) and it checks out. Then last night I got Gar to try to try the mixture since he has an occasional sweet tooth but sugar doesn't sit well with him. To keep it short, the mixture got a big thumbs up from him!
Oh, also be mindful of the expiration date on the cream! Once the cream is off, the truffles are off too! So if you're giving these as a gift, let the recipient know the expiration date!