3 Ingresient Low-Carb Chocolate Truffles

nine oz heavy cream
half cup Pyure Stevia Blend Sweetener (see publish for substitution notes)
1 package deal satisfactory first-rate unsweetened baking chocolate (4 oz), chopped

Place chocolate in a shallow heatproof bowl. Set aside.
Warm cream and sweetener in a small saucepan over medium-low warmth. Heat until sweetener dissolves and aggregate is hot but not simmering.
Pour warm cream over chocolate. Let take a seat for one minute, and then lightly whisk collectively the use of a fork. It will shape a thick (but nevertheless liquid) combination.
Refrigerate ganache till firm.
Line a baking sheet with parchment. Use a small cookie scoop to scoop truffle combination onto parchment.
Store cakes in the fridge. Allow to "temper" at room temperature for a couple of minutes earlier than enjoying.
Net carbs per truffle = 1 gram