Cottage cheese recipes took social media by storm this year, and I got to admit, I jumped right on the cottage cheese train. Using fat-free cottage cheese in recipes was very appealing to me, as I’m always looking to lower my saturated fat intake and increase my protein intake. If I can do this with a tasty treat, well good for me! The key to using cottage cheese successfully, is finding blended cottage cheese recipes. By getting rid of the “texture” a lot of people don’t like, you won’t even know you are having cottage cheese. This is one of those recipes.
Let’s talk about the ingredients in this treat. There aren’t many but there are several substitutions that you can use. Some people just don’t like the texture of cottage cheese, but in this recipe we are blending it until it is smooth, so that problem is eliminated. You can use full fat or low fat cottage cheese or ricotta cheese as substitutions. So, cottage cheese vs. ricotta cheese? Honestly, I don’t taste much of a difference when swapped out in recipes. However, the main difference is really the moisture content and texture of the two cheeses. Ricotta is smooth and cottage cheese is lumpy with more water content. If texture is a problem for you, blending cottage cheese removes that obstacle. Cottage cheese is lower in calories so that is a plus. Ricotta cheese is a bit sweeter, where cottage cheese is a bit tangy, but again, when used in recipes, I find it hard to tell them apart. So, when it comes to cottage cheese versus ricotta cheese, use whatever is your preference. Both will work in this recipe.
I’ve used Lakanto monk fruit sugar substitute in this recipe. It is my preference, but feel free to use your favorite sugar substitute or regular sugar if that is your choice. I’ve also seen these made with maple syrup. If you want to stay it the sugar-free category, a sugar-free maple syrup is another good choice. The syrup options loosen up the truffle mixture a bit but it sets up nicely when chilling in the fridge.
I’ve used Lakanto sugar-free chocolate melting wafers for the coating because they are the best tasting and best melting, sugar-free option I’ve found. I don’t find that sugar-free chocolate chips melt very well. If you decide to use those, I’d add a teaspoon of coconut oil to the chips and melt them together. Of course, regular chocolate chips and chocolate wafers also work. If using sweet, full sugar melting wafers, I recommend Dark Chocolate Flavored Melting Wafers from Ghirardelli.
I personally think flaky salt on top makes the whole bite perfect. However, feel free to omit the salt or add sprinkles as another option.
These cottage cheese chocolate truffles couldn’t be easier to make. Simply whip up the cottage cheese, sugar of your choice and cocoa powder in a blender or small food processor. The mixture is very, very thick. Scrape down the sides of the blender or processor several times to make sure everything is incorporated. Taste. If you want it sweeter, add more sugar. These aren’t very sweet. Once they are dipped in the melted sugar, there is more than enough sweetness for me, but you decide.
Scrape the mixture into a small glass dish and cover. Place in the fridge for 4-5 hours to set up.
When ready, using a small ice cream scoop or a heaping tablespoon, scoop out the truffle mixture and roll into small balls. Place on a parchment lined plate or baking sheet. Put in the fridge for 30 minutes to set up.
When you are ready to make the truffles, melt the wafers in the microwave in 15 second intervals until melted and smooth. Let the melted chocolate cool down about 3 minutes. You don’t want it to hot.
Using a chocolate dipping fork or a regular fork, dip each cottage cheese ball into the melted chocolate. Let the excess drip off and place the dipped truffle on a parchment paper lined plate and immediately sprinkle with flaky salt. (Maldon is a favorite.) When they are all done place in the fridge for 10 minutes to set up.
Serve these chocolate protein truffles on a small tray or plate and enjoy! If there are any left, you can keep these in the refrigerator covered for up to 3 days. Yes, you can freeze them on a baking sheet, then place them in a zip lock bag and keep them in the freezer for up to a month. The texture does change slightly, so like most things, I recommend eating these fresh. If you do freeze them, let them come to room temperature (about 30 minutes) before eating.
If you enjoy this treat, leave a comment below. If you are looking for other healthier chocolate treat options, check out what I eat when I need something sweet. These are much lower in calories, often sugar free and really good.
Homemade Dark Chocolate Macadamia Nuts
Sugar Free Chocolate Protein Truffles
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Cup Fat-free cottage cheese
- 3 Tbsp. Lakanto Monk fruit sugar substitute
- ¾ Cup Cocoa powder (Valhrona is a favorite)
- ¾ Cup Lakanto Sugar- Free Dark Chocolate Melting Wafers
- Flaky salt to finish (Maldon is a favorite)
Instructions
- Add the cottage cheese to a food processor or blender and process until smooth. Add the monk fruit sugar substitute and cocoa powder and blend until smooth. Scrape down the sides of the blender a couple of times to make sure everything is incorporated. Taste and add more sugar if needed.
- Add to a plastic or glass container and spread out the mixture. This is a very thick, creamy mixture. Cover and refrigerate for 4 hours or overnight.
- Place parchment paper on a baking sheet. Using a small ice cream scoop, scoop out the mixture and roll it into a ball. Place on the prepared baking sheet. When you have used all the cottage cheese mixture, place the prepared truffles in the freezer for at least 30 minutes and up to 1 hour to set up.
- Meanwhile, put the melting wafers into a medium glass bowl and melt in the microwave in 15-second intervals until melted. (about 45 seconds to a minute) Stir so everything is melted and smooth. Let cool for a couple of minutes. You don’t want this mixture too hot.
- Dip the chilled balls into the chocolate mix and let the excess drip off. Place them onto the parchment lined baking sheet again and immediately sprinkle with some flaky salt. Once all the balls are coated, place in the refrigerator for about 10 minutes. Serve and enjoy.
