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Chocolate Mint Truffle Squares
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You can pipe the mixture into tiny foil cups for something different and vary the flavouring as you like. Bourbon is especially good with chocolate.
Use a good quality unsweetened chocolate like Callebaut, Vahlrona or Scharffen-Berger. Bakers chocolate is very grainy when used in low-carb sweets.
Chocolate Mint Truffle Squares
Makes 24
1-1/4 cups whipping cream
1/2 lb. unsweetened chocolate, chopped into small pieces
1/3 cup granular Splenda
1/3 cup granular Sugar Twin
1 tsp. peppermint extract
4 tbl cocoa powder
In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate until melted. Stir in the artificial sweetener and peppermint extract. Transfer to a larger bowl and let stand in a cool place until completely cold.
With an electric mixer, beat the chocolate mixture until it becomes light and fluffy. Spread out evenly into a plastic wrap lined 8 by 8-inch pan. Refrigerate until set.
Dust the top with 2 Tbl of the cocoa powder. Flip out, cocoa side down onto a flat surface. Remove the plastic and dust with the remaining cocoa powder. Run a sharp bladed knife under hot water and dry. Cut into 24 pieces, heating and drying the knife after each cut. Keep frozen until you are ready to serve them.
24 servings 4 grams carb each
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