DESSERTS: CHOCOLATE RUM BALLS (click here to print)

Ingredients

• 12 ounces unsweetened chocolate baking bars
• 1 cup of Swerve, Confectioners
• 1 cup heavy cream plus 2 tbsp
• 4 tbsp unsalted butter
• Pinch of salt
• ½ tsp vanilla extract
• ½ tsp almond extract
• ⅓ cup of rum
• Crushed pecans (any nut, cocoa, Swerve Confectioners, etc.)

Instructions

1. Finely chop chocolate and put in a heatproof/microwaveable bowl
2. Add Swerve to chocolate
3. Bring the heavy cream, butter, and salt to a boil in a saucepan over medium heat. Stir repeatedly so the heavy cream doesn’t burn on the bottom of the pan.
4. Pour over the chocolate and let sit still until completely melted, about 10 minutes.
5. Stir with a whisk or rubber spatula until smooth (If necessary, microwave in 20-second intervals until the chocolate melts.)
6. Whisk in the vanilla extract, almond extracts, and rum until smooth and shiny
7. Pour into a shallow baking dish (may need two) or a rimmed cookie sheet and refrigerate until firm, at least 3 hours
8. Bring out of refrigerate and let come to room temperature (let sit on counter for 2 hours)
9. Use a spoon, and scrape out a tablespoon of ganache, and roll ganache into 18 to 24 balls
10. Then cover in crushed pecans
11. Place on a cookie sheet
12. Refrigerate for an hour
13. Best eaten when brought to room temperature
14. Note: Can make these two weeks in advance; but do not cover in pecans until ready to serve or eat

Nutritional values for this recipe, click here

Notes

Serving Size: 24 rum truffles

source:www.swervesweetener.com