Chocolate Truffles with Cream Cheese and Cocoa

Cream cheese and chocolate make these truffles rich and dense, while cocoa and coconut oil add fat, calcium, and deep chocolate flavor without ordinary sugar. Chilling gives them a firm texture and an easy portion size.
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Recalculate the sweetener. (Erythritol)
Cream cheese, 99% chocolate, Erythritol, Coconut oil, Cocoa butter, Cocoa powder
Heat on the stove: 5 min. Mix: 5 min. Chill in the refrigerator: 1 h. Freeze: 20 min. Heat on the stove: 5 min. Chill in the refrigerator: 30 min. Mix: 1 h. Mix: 20 min. Chill in the refrigerator: 20 min. Cool down: 20 min.
Keto, LCHF: Recipes, Rules, Description $$$
Odessa

For the chocolate base, combine coconut oil (30 g), cocoa powder (15 g), and two thirds of the erythritol (33 g). Add cream cheese (380 g), mix until smooth, and refrigerate for 1 hour.

Shape the chilled mixture into 12 balls and freeze for 20 minutes. For the glaze, melt cocoa butter (20 g), add 99% chocolate (80 g) and the remaining erythritol (17 g), stir, and cool slightly.

Dip the balls into the glaze, place them on parchment, and chill until set.

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Keto, LCHF: Recipes, Rules, Description $$$
Odessa