Low Carb Chocolate Ganache (for Truffles or Sauce)

Heat the cream, vanilla, sweetener and salt until bubbles form. Remove from heat. Add chocolate pieces and let melt, stirring occasionally. Add erythritol.

At this point, you can let it cool to room temperature at which point it can be rolled into balls as the base of truffles (which you can then roll in nuts, coconut, or cocoa powder), or you can use it as the base for a sauce by adding cream until it is the consistency you want.

Nutritional Information:This whole recipe, which will make a whole lot of truffles, has 37 grams effective carbohydrate plus 35 grams of fiber.

Updated: October 17, 2007