TIRAMISU TRUFFLES

TIRAMISU TRUFFLES

BY Carolyn Ketchum

INGREDIENTS:

2 tbsp heavy whipping cream, room temperature
1 tsp espresso powder
8 ounces mascarpone cheese, softened
6 tbsp Swerve Confectioners
½ tsp vanilla extract
¾ cup almond flour
4 ounces sugar-free dark chocolate, chopped
½ ounce cocoa butter or 1 tbsp coconut oil
Crushed slices almonds for garnish

NUTRITIONAL FACTS:

Servings: 30

Calories: 140

Total Fat: 13g

Cholesterol: 25mg

Sodium: 5mg

Total Carbs: 10g

Dietary Fiber: 3g

Sugar: 0g

Protein: 3g

DIRECTIONS:

Step 1

In a small bowl, stir the whipping cream with the espresso powder until the powder is mostly dissolved. Set aside.

Step 2

In a large bowl, beat the mascarpone with the sweetener and vanilla until smooth. Beat in the cream/coffee mixture.

Step 3

Add ¾ cup of the almond flour and work in until the mixture resembles cookie dough in consistency. Add more almond flour if needed. Refrigerate 1 hour.

Step 4

Line a baking sheet with parchment or waxed paper. Roll the dough into 1 inch balls and freeze 1 hour.

Step 5

In a heatproof bowl set over a pan of barely simmering water, melt the chocolate with the cocoa butter or coconut oil, stirring until smooth. Working with one truffles at a time, dip in the chocolate and toss to coat. Lift out with a fork and tap the fork gently on the side of the bowl to remove excess chocolate.

Step 6
Place back on lined baking sheet and sprinkle immediately with a little bit of crushed almonds. Repeat with remaining truffles.

Makes about 30 truffles (2 truffles per serving)