Keto Chocolate Espresso Truffles

Keto Chocolate Espresso Truffles

Rich keto chocolate truffles with espresso - the ultimate dessert for coffee lovers! Dipped in our keto sugar-free dark chocolate for a delicious low-carb snack with a real chocolate hit.

Servings24 truffles

Ingredients

178 g heavy whipping cream

2 tsp instant espresso powder 

113 g Justine’s Keto Dark Chocolate Chips,

61 g  Justine’s Erythritol powdered in blender

2 tbsp butter, cut into small pieces

1/2 tsp vanilla extract

85 g  Justine’s Keto Dark Chocolate Chips,

15g cocoa butter

1 tbsp Justine’s Keto White Chocolate Chips

24 espresso beans

Instructions

1. In a medium saucepan over medium heat, bring the heavy cream and espresso powder to a simmer. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt.
2. Add the Erythritol and butter, and whisk until smooth. Refrigerate until firm, about 1 hour.
3. Using about 1 tablespoon of the mixture at a time, roll into balls and place on a waxed paper-lined cookie sheet. Freeze for 1 hour.
4. In a heatproof bowl set over a pan of barely simmering water, combine the dark chocolate chips and cocoa butter. Stir frequently until melted and smooth.
5. Dip the frozen truffles in one at a time, tossing with two forks to coat. Lift out and tap the fork on the side of the bowl to remove excess chocolate. Place back on the waxed paper-lined baking sheet.
6. Place the white chocolate in another heat-proof bowl and set over the pan to melt, stirring constantly.
7. Drizzle any remaining melted dark chocolate over half of the truffles and drizzle white chocolate over the rest (Place the melted chocolate in a Ziploc bag with the very corner snipped off to pipe it over).
8. While the chocolate drizzle is still warm, place one espresso bean on the top of each truffle. Let set.