Source: Chef Barrae

If you've ever savored a smooth, creamy chocolate truffle before, you will appreciate how similar this sugar free version is.

Servings

1 tsp unsalted butter
0.5 cup heavy whipping cream
0.5 tsp vanilla extract
2 tbsp Meal, hazelnut, stone ground , or your choice of coating
4 oz Baking Chocolate, unsweetened, square , 4 bars, chopped fine
1 cup SPLENDA® Sugar Blend for Baking

1 Chop the chocolate fine and place in a medium sized bowl along with the Splenda.
2 Heat the cream until it just begins to bubble. Pour over the chocolate and Splenda mixture and add the butter. Stir with a whisk. Add the vanilla extract and stir well until everything is melted and well blended.
3 Transfer to a container, cover and refrigerate for at least 2 hours until it hardens slightly.
4 To finish your truffles sprinkle the hazelnut meal on a small plate. Place about one tablespoonful of ganache in palm and roll around lightly to form a ball. True truffles are oddly shaped and not perfectly round so don't worry too much. Also, the more you handle the ganache the more the warmth of your hands may begin to soften it. You may also consider wearing latex gloves for this part because it does get a bit messy.
5 Drop each truffle into the hazelnut meal and roll around until it is completely covered. Repeat this process until all the ganache is used.
6 Refrigerate again for about an hour so the truffles can set up.