Ingredients:
- 6 oz (170 g) Sugar-Free Dark Chocolate, finely chopped (Minimum 85% cocoa)
- 1/2 cup (120 ml) Heavy Cream (Full-fat double cream)
- 2 Tbsp (30 g) Unsalted Butter, cut into small cubes
- 1 Tbsp (15 g) Powdered Keto Sweetener (Erythritol/Monk Fruit blend)
- 1 tsp (5 ml) Pure Vanilla Extract
- 1/4 tsp (1 g) Fine Sea Salt
- 1/2 cup (50 g) Unsweetened Cocoa Powder (for coating)
- Optional: 1/4 cup (30 g) Finely Chopped Nuts (for coating)
Instructions:
- Chop the chocolate very finely and place it into a heatproof bowl along with the cubed butter and sea salt.
- Pour the heavy cream into a small saucepan. Heat over medium-low until the cream just begins to simmer around the edges (do not bring to a rolling boil).
- Immediately pour the hot cream directly over the chopped chocolate and butter. Do not stir yet. Let the mixture sit undisturbed for 5 minutes—this allows the heat to evenly melt the chocolate.
- After 5 minutes, gently whisk the mixture starting from the center, slowly moving outwards, until the ganache is smooth, shiny, and fully emulsified. Stir in the vanilla extract and powdered sweetener until completely dissolved.
- Cover the bowl with cling film, pressing the film directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for a minimum of 2 hours, or until the mixture is firm enough to easily scoop and roll.
- Prep the coating: Spread the cocoa powder (and/or chopped nuts) on a shallow plate or tray.
- Use a small cookie scoop (approx. 1 Tbsp capacity) to portion out the chilled ganache.
- Working swiftly, roll the portions between the palms of your hands into smooth spheres. Immediately drop the rolled truffles into the cocoa powder and gently toss until fully coated. Transfer the coated truffles to a parchment-lined baking sheet.
- Chill the finished truffles for a final 30 minutes to ensure they are fully set. Store in an airtight container in the refrigerator for up to two weeks, or freeze for up to three months.