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Step 1
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| Add chopped cacao or baking chocolate to a glass bowl. Set aside. |
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Step 2
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| Add cream and sweetener to a small saucepan set to medium-low heat. Heat until sweetener dissolves and mixture is hot, but not simmering. Turn off heat and remove pan. |
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Step 3
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| Pour cream mixture over cacao/chocolate. Let chocolate melt for 1-2 minutes then stir with a fork or spoon. Stir until ganache is combined. It will be thick. Refrigerate for 10-15 minutes until firm. |
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Step 4
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| Line a baking sheet with parchment paper and add cacao powder to a small bowl. Remove ganache from fridge and spoon small portions out with a cookie scoop. Roll truffles in cacao powder and place on parchment paper. |
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Step 5
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| Allow truffles to sit out a bit to soften slightly if needed. Store leftovers in fridge. |
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