Chocolate Truffles

2/3 cup heavy cream
1/4 cup butter, room temperature
21 tbsp unsweetened cocoa
6 rounded tbsp. splenda/sugartwin mixed
7 tbsp butter
1/2 tsp. vanilla extract
cocoa for rolling

In small saucepan, heat cream over medium heat until it comes to a simmer. Stir in first butter amount until melted. Remove from heat and stir in cocoa, sweetener, butter and vanilla until completely mixed. Let stand 5 minutes. Stir with a wire whisk until smooth and transfer to a bowl. Let chill until firm, at least 4 hours.
Use a small spoon, scoop out teaspoonfuls of the chocolate mixture. Working quickly to keep it from melting, roll it between your palms into balls. Roll balls in cocoa to coat.

If you keep them a bit bigger than a marble, you should get about 49 which would be 1g carb each and 42 cals (if you're counting). You could try adding peppermint extract, sf peanut butter, coffee granules to the cream...yum!

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I found them a little too bitter (and I usually like bitter), so I think next time I'll add less cocoa and more sweetener. I used cocoa and butter in place of baker's chocolate because it's much lower carbs. I put each truffle in a mini muffin liner and am keeping them in the freezer.

Nicole