1 c. fat-free half and half (or skim milk)
8 oz.unsweetened chocolate1 3/4 c. granular Stevia
2 T. unsalted butter
1 T. vanilla extract
1/4 c. unsweetened cocoa powder
In a large saucepan, bring cream to a boil.
Add chocolate and stir until melted.
Remove from heat; add Stevia, butter and vanilla extract.
Mix until smooth.
Transfer to a large bowl.
Refrigerate 2 hrs. until cold and stiff.
Sift cocoa onto a piece of waxed paper.
Use a small scoop to form balls.
Roll in cocoa powder.
Place truffles in foil candy holders if desired.
No comments:
Post a Comment