Red Velvet Cheesecake Truffles
- 8 oz. baking chocolate, unsweetened, chopped
- 6 oz. heavy cream
- 8 oz. cream cheese, softened
- 1 tsp. vanilla extract
- 2 tsp. SweetLeaf® Liquid Stevia Chocolate Sweet Drops™
- Pinch of salt
- Few drops of red food coloring
- Optional: 1/4 cup chocolate chips, sugar-free
- 12 oz. chocolate bar, sugar-free—such as Lily’s sweets or 85% dark chocolate
Place chopped chocolate in a heat-proof bowl and add cream. Set bowl over a small saucepan over simmering water. Stir until melted and smooth. Remove from heat and set aside.
Place the cream cheese, vanilla extract, and SweetLeaf® Liquid Stevia Chocolate Sweet Drops™ into a stand mixer. Blend on medium until smooth. Add salt and a few drops of red food coloring. Blend again until combined. Pour in the cooled, melted chocolate and blend on medium speed until incorporated. Add more red food coloring until desired color. Stir in optional chocolate chips if desired.
Use a 1-1/4-inch mini cookie scoop and make 60 small balls. Place them on two parchment-lined baking sheets. Freeze for one hour or overnight.
Melt chocolate for outer coating by placing in a microwavable dish and heat in 30-second intervals, stirring after each, then heating for another 30-seconds until completely smooth—could take up to 2 minutes. Dip red velvet truffles into melted chocolate, one at a time. Use a fork to remove and place back on parchment-lined baking sheet. Once all are coated with chocolate, refrigerate for 30 minutes to one hour, or until ready to serve.
- Per serving: 2 truffles
- Calories: 167
- Fat: 16.4g
- Saturated Fat: 10.4g
- Cholesterol: 18mg
- Sodium: 36mg
- Carbs: 10.5g
- Dietary fiber: 5.8g
- Sugars: 0.6g
- Protein: 3.2g
Recipe and photo courtesy Sugar-Free Mom.