- Place the cream cheese, sweetener, cashew milk,
and extract in a bowl and mix with a hand mixer until
smooth. Taste and adjust the sweetness to your liking,
adding more sweetener or extract, if desired. Cover and
refrigerate for at least 3 hours or overnight. - Using a mini ice cream scooper or spoon, scoop
out 1-inch balls of the mixture. Place the balls on a
serving platter. Place the platter in the refrigerator while
you make the chocolate drizzle. - To make the drizzle, place the cream, sweetener,
and chopped chocolate in a double boiler or in a heat-
safe bowl set over a pan of simmering water. Heat on
low, stirring, just until the chocolate is melted. Remove
from the heat and stir in the extract. Allow the drizzle to
cool in the refrigerator for 8 minutes or until thickened,
but still a bit warm; if it hardens too much, return the
drizzle to the double boiler and reheat gently. - Remove the truffles from the fridge and use a
spoon to drizzle the chocolate over each truffle. Serve
chilled, garnished with mint leaves. - Store extras in an airtight container in the
refrigerator for up to 4 days. Freezing is not
recommended.
sharon
(sharon)
#1