Delicious chocolate truffles - a true melt-in-your-mouth experience.
Recipe Found at Sukrin - UK from the book "Bakeglede uten sukker" (Sugar-Free Baking Joy) by Annika Rogneby. Published by Little Moon Publishing Ltd.
INGREDIENTS
1/2 cup Sugar Free dark chocolate 1/3 cup heavy cream 1 tablespoon Sukrin+ 1 tablespoon butter a few drops of sugar free vanilla, toffee nut or peppermint flavouring (optional) cocoa/SukrinMelis for icing coating (optional)
INSTRUCTIONS
Chop the chocolate to a fine consistency; a food processor is best suited for this.
Bring the cream and Sukrin+ to a boil, and pour this over the chocolate, stirring constantly. Add in the butter and stir again. Add your flavouring, if using one. Pour the chocolate truffles mixture into an airtight container or confectionary tin, and place in the fridge until hardened (approx. 3 hours). Roll the chocolate truffles mixture into round truffles and coat them with cocoa/SukrinMelis (optional). Store the truffles in the fridge until serving.
