These chocolate mint truffles are perfect for a romantic evening. They are rich, decadent, and melt in your mouth.
These truffles have a creamy texture that’s laced with mystery and seduction. They can also be used as a luxurious dessert on their own or in your favorite cupcake recipe!
The best thing about these delicious homemade truffles is that it doesn’t take long to make them. In just minutes, you can have some of the best chocolate minty treats around!
Note: Use a good quality unsweetened chocolate like Callebaut, Vahlrona or Scharffen-Berger (perhaps you have a favorite). Bakers chocolate is very grainy when used in low-carb sweets so it’s not recommended. Total carbs 99. You can pipe the mixture into different types of cups for something different or pleasing to the eye. You can also vary the flavoring as you like. Bourbon is especially good with chocolate.
Ingredients: 1 1/4 cups whipping cream 1/2 lb. unsweetened chocolate, chopped into small pieces 1/3 cup granular Splenda 1/3 cup granular Sugar Twin 1 tsp. peppermint extract
4 Tbsp. cocoa powder
In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate until melted. Stir in the artificial sweetener and peppermint extract. Transfer to a larger bowl and let stand in a cool place until completely cold.
With an electric mixer, beat the chocolate mixture until it becomes light and fluffy. Spread out evenly into a plastic wrap lined 8 by 8-inch pan. Refrigerate until set.
Dust the top with 2 Tbsp. of the cocoa powder. Flip out, cocoa side down onto a flat surface. Remove the plastic and dust with the remaining cocoa powder. Run a sharp bladed knife under hot water and dry. Cut into 24 pieces, heating and drying the knife after each cut. Keep frozen until you are ready to serve them.