Ingredients
Method
- In a medium saucepan, bring heavy cream and espresso powder to a simmer. Remove from heat, add chopped unsweetened chocolate, and let sit for 5 minutes to melt.
- Whisk in powdered Swerve Sweetener and butter until smooth. Refrigerate for 1 hour until firm.
- Roll 1 tablespoon of mixture into balls and place on a waxed paper-lined cookie sheet. Freeze for 1 hour.
- Melt dark chocolate chips and cocoa butter in a heatproof bowl over simmering water, stirring until smooth.
- Dip frozen truffles into melted chocolate, coating evenly. Tap off excess and place back on the baking sheet.
- Melt white chocolate chips in a separate heatproof bowl over simmering water, stirring constantly.
- Drizzle melted dark chocolate over half the truffles and white chocolate over the rest. (Use a snipped ziploc bag for piping).
- While chocolate drizzle is warm, place one espresso bean on top of each truffle. Let set.
Notes
- Use a good quality unsweetened chocolate for the best flavor in your truffles. Cheaper chocolate can sometimes have a bitter or waxy taste.
- When melting chocolate over a double boiler, ensure the bowl doesn't touch the simmering water to prevent scorching the chocolate. - Store the finished keto truffles in an airtight container in the refrigerator for up to a week, or freeze them for up to a month. Thaw slightly before serving for the best texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When melting chocolate over a double boiler, ensure the bowl doesn't touch the simmering water to prevent scorching the chocolate. - Store the finished keto truffles in an airtight container in the refrigerator for up to a week, or freeze them for up to a month. Thaw slightly before serving for the best texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.