Cheese Truffles
Cream cheese gives these truffles a rich protein-and-fat base, while very dark chocolate and coconut oil deepen the flavor without a heavy sugar load. A small portion works well as a keto dessert because the texture stays creamy, dense, and quite satisfying.
Break the 99% chocolate (50 g) into small pieces, combine it with coconut oil (10 g), and melt it gently over a water bath. Once smooth, remove it from the heat, add erythritol (10 g), and stir until the sweetness is evenly distributed.
Add cream cheese (400 g) to the warm chocolate base and beat everything with a mixer until the mass becomes thick, glossy, and fully smooth. Transfer it to a bowl, cover, and chill for about 30 minutes so it firms up enough for shaping.
Portion the mixture into small walnut-sized pieces, roll them quickly into balls, and coat them either in cocoa powder or in unsweetened coconut flakes. Keep the finished truffles refrigerated and serve them well chilled.
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