Low Carb Chocolate Truffles

• 2 ounces unsweetened chocolate
• 4 tablespoons Splenda sugar substitute
• 4 tablespoons butter, at room temperature
• 4 tablespoons whipping cream, at room temperature
• 2 teaspoons vanilla extract
• 1 ounce crushed macadamia nuts (optional)

1. The success of this recipe depends upon the melted chocolate and butter being at the same temperature.
2. If not, the chocolate and butter will separate.
3. Melt the chocolate either in the microwave or in a bowl over a pot of simmering water.
4. Stir in the Splenda and cool to room temperature.
5. Combine the chocolate and butter until smooth.
6. Stir in cream and vanilla, then the nuts if using.
7. Spread evenly into small, parchment lined loaf pan-I use a 4x7 pan.
8. Chill until firm. Cut into pieces and store in the freezer.
9. Total Carbohydrates with nuts: 33.85
10. Total Carbohydrates Minus Fiber with nuts: 29.93
11. Total Carbohydrates without nuts: 22.21
12. Total Carbohydrates Minus Fiber without nuts: 20.73.

chocolate, splenda sugar substitute, butter, whipping cream, vanilla, nuts

Taken from www.food.com/recipe/low-carb-chocolate-truffles-159125 (may not work)