Sweet buttery Jesus, mama loves her meat, but sometimes? You need to feed that sweet craving.
Often, I just quell it with a crappy diet soda or a low-carb protein shake, but there comes a time when you need an actual dessert, and that dessert better be chocolate.
Here is your solution:
Slutty Chocolate Balls In Your Mouth
• 1 cup Lily’s Sugar Free Chocolate Chips
• 3/4 cup heavy cream
• 3 tbsp grass-fed butter
• 4 tbsp Swerve Powdered Sugar
• 2 tsp bourbon or rum (why not both?)
• 1/4 tsp vanilla extract
Place the sugar free chocolate chips into a large, heat resistant glass mixing bowl.
Place the heavy cream, butter, and 4 tablespoons of sweetener into a small pot and heat over medium heat until small bubbles form around the sides of the pot and the cream is just starting to simmer.
Stir until sweetener has dissolved, then pour the hot cream over the chocolate chips and let sit for 5 minutes.
Stir gently with a whisk until smooth and fully incorporated. Add the vanilla and booze and stir.
Let cool then cover and refrigerate several hours until firm.
Once firm (if it’s too firm because you left it in too long, let it sit out for a half hour or so), place a piece of waxed paper on your work surface. Spoon the firm chocolate ganache from the bowl with a tablespoon or a melon baller and place onto the waxed paper. Continue until you’ve used the entire bowl of ganache. If your ganache is sticking to your spoon or melon baller, try dipping it in hot water before each scoop.
Roll each portion of ganache into round truffles – I use my hands. Just use your damn hands. They will smell delightful later. Try to roll into equal size balls, about the size of a large gumball or so – it’s totally up to you.
If you find that your truffles are too warm and soft to shape, refrigerate them for 30 minutes or until they are firm enough to handle again.
Finish: Once your truffles are all shaped, the truffles can be rolled in chopped nuts, grated chocolate, sesame seeds, coconut, sprinkles, crushed freeze-dried fruit, matcha powder, or unsweetened cocoa powder.
Store in an airtight container in the fridge, but remove and let sit until they’re close to room temperature before serving.
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