Sugar-Free Chocolate Truffles

Ingredients

• 120 ml heavy cream
• 200 g dark chocolate 85%+, finely chopped
• 20 g butter
• 30 g powdered erythritol
• 0.5 tsp vanilla extract
• 30 g cacao powder for coating

Steps

1. 1Heat heavy cream in a small saucepan until just starting to simmer. Remove from heat.
2. 2Add the chopped dark chocolate and butter. Let sit for 2 minutes, then stir until completely smooth.
3. 3Stir in powdered erythritol and vanilla extract.
4. 4Cover and refrigerate for 2 hours until the ganache is firm enough to shape.
5. 5Scoop into small balls using a teaspoon and roll quickly between your palms.
6. 6Roll each truffle in cacao powder to coat. Refrigerate until ready to serve.