INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
Place the chopped chocolate and Swerve in a heatproof bowl. In a small saucepan, bring the cream to just a simmer and then pour over the chocolate. Let sit 5 minutes to melt.
Step 2
Add the vanilla extract and chipotle powder and whisk until well combined and smooth. Refrigerate until firm enough to handle, about 2 to 3 hours.
Step 3
In a shallow plate, combine the cocoa powder and ground cinnamon. Roll the chilled chocolate mixture into 1 inch balls and then roll in the cocoa mixture.
Step 4
The truffles should be refrigerated but they taste best at room temperature so let them sit out for 20 to 30 minutes before serving.
Makes 16 truffles (2 per serving).
