Chocolate Truffles

Chocolate Truffles
Ingredients
- ⅓ cup heavy cream
- 2 T unsalted grass-fed butter
- 7 oz sugar-free dark chocolate chips
- 1 t vanilla extract
- Cocoa powder and shredded coconut for coating
Instructions
- In a medium saucepan, melt the heavy cream and butter over very low heat, stirring constantly, until the mixture just comes to a boil. Remove the saucepan from the heat and immediately add the chocolate and vanilla. Stir until the chocolate melts completely.
- Pour the cream into a glass container and refrigerate for about 2 hours. The cream should become semi-firm but not hard, and your fingers should not stick. If it gets hard, let it sit at room temperature to soften.
- Line a baking sheet with parchment paper. In 2 separate shallow bowls, add the cocoa and shredded coconut.
- Wash your hands with cold water to cool them off. With a spoon, scoop up the chocolate mixture and form it into about 18 balls. Roll the balls in cocoa or coconut, as desired, to coat them well.
- Arrange the truffles on the prepared baking sheet. Work quickly to keep the truffles from melting. Chill the truffles in the refrigerator for at least 1 hour to harden.
- Bring the truffles to room temperature before serving.
Nutrition
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