8 oz. semisweet chocolate chips or pieces 6 to 8 drops SweetLeaf Stevia Liquid - Vanilla Creme Flavour 1/2 cup heavy whipping cream 2 Tbsp. unsalted butter, cut into small pieces 2 Tbsp. alcohol (cognac, brandy, Grand Marnier, rum, bourbon, Kahlúa, etc.) Different coatings for truffles (optional): Cocoa powder Confectioner’s sugar Toasted and chopped nuts (pecans, walnuts, almonds, hazelnuts) Toasted coconut Shaved chocolate
Method:
Place the chopped chocolate and SweetLeaf Stevia Liquid - Vanilla Creme Flavour in a medium-sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and stevia and stir with a rubber spatula until melted and smooth (if the chocolate doesn’t melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted). If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (8 to 12 hours). Place coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller, or a small spoon, form the chocolate into round balls. Immediately roll the truffle in the coating and place on a parchment-lined baking sheet or tray. Cover and place in the refrigerator until firm.
