- Place the cream cheese and sweetener in a bowl
and mix with a hand mixer until smooth. Remove 2
tablespoons of the sweetened cream cheese and place it
in a small bowl for the topping. Add a teaspoon of
warm cashew milk to thin the topping and mix until
smooth. If it’s still too thick, add another teaspoon of
milk. Transfer the topping to a small resealable plastic
bag or piping bag and set in the refrigerator. - Add the cocoa powder and extract to the bowl
with the remaining sweetened cream cheese and beat
with the hand mixer on high speed until combined.
Taste and add more sweetener, cocoa powder, 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 chocolate mixture. Place the
balls on a serving platter. Cut a tiny hole in the corner
of the plastic bag with the topping and drizzle each
truffle with a little bit of the topping. Return the truffles
to 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 to cool in
the refrigerator for 8 minutes or until thickened, but still
sharon
(sharon)
#1