Chocolate Mint Truffle Squares

Recipe Ingredients

1 1/4 cups	296ml	Whipping cream
1/2 lb	227g / 8oz	Unsweetened chocolate - chopped small pieces
1/3 cup	78ml	Granular Splenda
1/3 cup	65g / 2.3oz	Granular Sugar Twin
1 teaspoon	5ml	Peppermint extract
4 tablespoons	60ml	Cocoa powder

Recipe Instructions

In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate until melted. Stir in the artificial sweetener and peppermint extract. Transfer to a larger bowl and let stand in a cool place until completely cold.

With an electric mixer, beat the chocolate mixture until it becomes light and fluffy. Spread out evenly into a plastic wrap-lined 8- by 8-inch pan. Refrigerate until set.

Dust the top with 2 tablespoons of the cocoa powder. Flip out, cocoa-side down onto a flat surface. Remove the plastic and dust with the remaining cocoa powder. Run a sharp bladed knife under hot water and dry. Cut into 24 pieces, heating and drying the knife after each cut. Keep frozen until you are ready to serve them.

This recipe yields 24 pieces.

Total Calories: 2515

Fat: 260 grams

Carbs: 99 grams

Fiber: 41 grams

Protein: 35 grams

Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca

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