Chocolate truffles

Chop the chocolate to a fine consistency; a food processor is best suited for this. Bring the cream and Sukrin icing to a boil, and pour this over the chocolate, stirring constantly. Add in the butter and stir again. Add your flavouring, if using one.

Pour the chocolate truffle mixture into an airtight container or confectionary tin, and place in the fridge until hardened (approx. 3 hours).

Roll the chocolate truffle mixture into round truffles and coat them with cocoa/SukrinMelis (optional).

Store the truffles in the fridge until serving.

Recipe from the book “Bakeglede uten sukker” (Sugar-Free Baking Joy) by Annika Rogneby. Published by Lille Måne forlag.