Ingredients:

Cream Cheese Truffle Filling:

• 250g Mascapone Cream Cheese
• 1 teaspoon Vanilla Essence
• 3 tablespoons Cacao Powder (unsweetened)
• 4 tablespoons powdered Erythritol
• 6 scoops Monkfruit

Chocolate-Hazelnut Coating:

• 160g Cacao Butter
• 1 tablespoon MCT Oil
• 3 tablespoons Cacao Powder
• 3 tablespoons of powdered Erythritol
• 5 scoops of Smart Monk 100% Monkfruit Extract (approximately 1.4g)
• 1 teaspoon Vanilla Essence
• 6 tablespoons of roasted and crushed Hazelnuts (not salted)

Instructions:

1. Mix all the cream cheese truffle filling ingredients together. It must have a very thick dough-like texture.
2. Roll the truffle filling into bit-sized balls or place in silicone ice cube molds.
3. Place in freezer for at least one and a half hours.
4. Make the chocolate-hazelnut coating about 5-10 minutes before the truffle filling is reading to come out of the freezer:
5. Crush the roasted hazelnuts until fine (but not powdery) (see notes).
6. Melt the cacao butter (see notes).
7. Add the MCT oil, cacao powder, sweetener (erythritol and monkfruit) and vanilla essence to the melted cacao butter and stir thoroughly until the chocolate mixture is smooth and all lumps are dissolved into the mixture.
8. Add the crushed Hazelnuts to the chocolate mixture and stir well.
9. Take the truffle filling out of the freezer and dip each one into chocolate-hazelnut mixture individually. Place each one on a fridge-safe plate after they have been dipped.
10. Once all of the truffles have been dipped once, dip each one again for a second time.
11. Once all the truffles have been dipped twice, and if any chocolate-hazelnut mixture is still left, carefully pour the remaining mixture onto the truffles.
12. Put the coated truffles in the fridge for approximately 10 minutes so that the chocolate-hazelnut coating can set.

Servings: appropriately 30 truffles

Notes:

Crushing hazelnuts:

Melting cacao butter:

Using artificial sweeteners:

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Nutritional Information: