Pita Pan’s Dark Chocolate Truffles

Found this recipe posted on Dr B’s Forum. This was an adaptation from Lendag’s fudge recipe

Pita Pan’s Dark Chocolate Truffles

INGREDIENTS:

2 squares unsweetened baking chocolate
2 Tbls Dutch process cocoa
2 Tbls Butter
2 Tbls Irish Whiskey
1 tsp vanilla extract or 1/4 tsp vanilla paste.
1/4C. Davinci sugar free caramel syrup )other flavor optional)
1 packet unflavored gelatin
4 oz, cream cheese, softened.

DIRECTIONS:

Sprinkle gelatin on Davinci syrup in small glass bowl and allow to stand 10 minutes.

Stir in Vanilla and whiskey and microwave briefly to melt gelatin.  

Melt chocolate and butter in separate bowl then blend in well.  

Add cocoa to cream cheese and blend well.

Slowly add chocolate mixture and combine thoroughly.

Heat in microwave as needed to maintain fluidity.

Pour into small, deep bowl (if you aren’t already working in one) and immediately cover with plastic wrap.

Chill until firm.

When chilled, shape into marble sized balls with melon baller.

Dust hands well with cocoa and roll balls to shape and coat.

Remaining scraps can be pinch formed into balls with wet fingers, chilled and then rolled.  

Store in refrigerator.

Makes proximately 24 truffles at 1 gram CHO each.

Note: dropping one or two of these in a cup of hot water and cream or coffee with a few more tablespoons of Irish Whiskey is entirely worthwhile.