4.5ouncesdark chocolateBakers chocolate or 85% dark
1/2cupheavy cream
2tablespooncoconut oilor butter (or one of each!)
2tablespoonsSwerve confectioners + 1/4 tsp maple extractor 2 tbsp pure maple syrup
seeds from half a vanilla bean or 1/4 tsp extract
small pinch of Himalayan saltoptional
cocoa powderabout 1 tbsp
matcha powderabout 1 tsp
sugar free white chocolate chipsoptional, or if not counting carbs just use 1 bag of white chocolate chips + 1/2 tablespoon coconut oil melted and mixed
Instructions
Melt chocolate in a double boiler (or heatproof bowl set over pan of water)
Add vanilla bean seeds or extract to cream
Add heavy cream with vanilla to chocolate while over low heat, stir well until completely mixed
Chill in fridge for about 30 minutes to an hour, but check it because it can get hard fast
Once it is firm enough to form into shapes, roll in 12-15 balls
Drop into a bowl of sifted cocoa powder (about 1/2 - 1 tablespoon) or dust with cocoa in a mesh strainer (optionally, you can use white chocolate as a coating. Put the truffles in the freezer while you melt white chocolate chips with 1 tablespoon of coconut oil then coat the truffles, keep the truffles chilled so that the dark chocolate doesn't melt into the white chocolate)
Sprinkle lightly with matcha for both the cocoa and the white chocolate options.
Nutrition
Serving: 1/12 of recipeCalories: 124kcalProtein: 1gFat: 12gSaturated Fat: 3gFiber: 2g