Sorry if I've upset anyone. I have a deep distrust of medical professionals unless they have diabetes themselves(and sometimes not even then!)
I've been experimenting.
These truffles are lush - and easy - and based on a Delia recipe. They actually taste like the Thorntons rum truffles did 30 odd years ago when they used to hand make them.
150g of 70% or above chocolate. I used Green & Blacks organic which I think is 85% but I have made them with 90%. Rumble this in a liquidiser or food processor until like breadcrumbs.
Then, in a little saucepan, heat together 200g extra thick double cream, 25g unsalted butter and 2 tablespoons rum (or brandy). Bring cream mixture to simmer then (with motor running) slowly trickle cream mixture in to liquidiser or food processor and keep whizzing for a couple of minutes. And then whizz for yet another minute. It will be very liquid. Pour and scrape out in to a bowl and refrigerate for 3-4 hours. Then shape in to balls (quickly as they melt) . Makes about 15. Then roll in good cocoa powder, crushed almonds, shaved chocolate or vermicelli. Refrigerate until eaten.
The better the choc the lower the carbs. I ave only ever eaten two of these at a time but two not spike me (and I only have 25g carbs/day max to keep stable).
Merry Christmas