Chocolate Mint Truffle Squares

Makes 24 truffles

You can pipe the mixture into tiny foil cups for something different and vary the flavouring as you like. Use a good quality unsweetened chocolate like Callebaut, Vahlrona or Scharffen-Berger. Bakers chocolate is very grainy when used in low-carb sweets.

ingredients

1 1/4 cups whipping cream
1/2 lb. unsweetened chocolate, chopped into small pieces
1/3 cup granular Splenda
1/3 cup granular Sugar Twin
1 tsp. peppermint extract
4 Tbsp. cocoa powder

directions

1
1. 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.
2
2. 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.
3
3. Dust the top with 2 Tbsp. 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.