3 Ingresient Low-Carb Chocolate Truffles

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Ingredients


  • 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

Instructions


  1. Place chocolate in a shallow heatproof bowl. Set aside.
  2. Warm cream and sweetener in a small saucepan over medium-low warmth. Heat until sweetener dissolves and aggregate is hot but not simmering.
  3. 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.
  4. Refrigerate ganache till firm.
  5. Line a baking sheet with parchment. Use a small cookie scoop to scoop truffle combination onto parchment.
  6. Store cakes in the fridge. Allow to "temper" at room temperature for a couple of minutes earlier than enjoying.
  7. Net carbs per truffle = 1 gram