Sugar‑Free Dark Chocolate Truffles
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Ingredients (for ganache filling and coating):
- Sugar‑free dark chocolate (chopped)
- Heavy cream or coconut cream
- Vanilla extract
- Cocoa butter (for coating)
- Sweetener (powdered erythritol or stevia)
- Warm heavy cream (or cream alternative) and vanilla until near boiling.
- Pour over chopped chocolate; stir until fully melted and smooth. Let cool, then refrigerate several hours until firm.
- Roll chilled ganache into small balls; return to fridge.
- Melt coating chocolate with cocoa butter and sweetener.
- Dip each ganache ball into coating; let set chilled. Repeat dipping for thicker shell if desired.
