Easy Mocha Fudge Truffles Recipe

Ingredients

• 1 cup (2 sticks) unsalted butter
• ¼ cup powdered erythritol
• 1 teaspoon stevia glycerite
• 8 ounces mascarpone cheese or cream cheese (about 1 cup)
• 1 teaspoon espresso powder
• 1 teaspoon Kahlúa extract or rum extract
• Unsweetened cocoa powder, for dusting (optional)

• 2 ounces unsweetened baking chocolate, chopped fine
• 2 tablespoons unsalted butter or coconut oil
• ½ cup powdered erythritol
• 1 teaspoon stevia glycerite
• ¼ cup heavy cream
• ¼ teaspoon fine sea salt
• 1 1 vanilla bean (about 6 inches long), split lengthwise and seeds scraped, or 1 teaspoon vanilla extract
• ½ teaspoon Kahlúa extract

1. In a large saucepan, melt the 1 cup of butter over medium-high heat and heat until it turns brown (not black), about 5 minutes. Add the erythritol and stevia and cook for about 5 minutes, until well combined, then remove the pan from the heat.
2. Using a handheld mixer on low speed, mix in the mascarpone cheese, espresso powder, and Kahlúa extract until combined. The mixture will not emulsify until it cools a little; until then, it will keep separating. So allow the mixture to cool to room temperature, then whip once more and then place in the refrigerator to chill and thicken overnight (or for 6 to 8 hours).
3. Remove from the fridge and roll into 1-inch balls. For an easy coating, just dust the balls in cocoa powder to finish. If you prefer to coat them with chocolate, place the balls in the freezer while you make the chocolate coating.
Make the Chocolate Coating
4. In a medium-sized saucepan or double boiler, melt the chocolate and butter over low heat. When the mixture is melted and smooth, stir in the erythritol, stevia, heavy cream, and salt. Remove from the heat and add the vanilla bean seeds and Kahlúa extract.
5. Remove the truffles from the freezer and dip them in the chocolate coating. Place the coated truffles in the fridge for a few minutes, until the chocolate is set. Store in an airtight container in the fridge for up to 1 week.