Dark Chocolate Truffles

• 2 ounces, weight Hershey's Unsweetened Baking Chocolate
• 8 ounces, weight Cream Cheese
• 1 cup Splenda
• 1 Tablespoon Vanilla Extract
• 1 dash Salt

1. 1. Melt chocolate in microwave. Do it in 30 second increments and stir in between each to make sure it doesn't scorch.
2. 2. Cream the cream cheese, Splenda, vanilla and salt together with a hand mixer.
3. 3. Add melted chocolate and beat until completely combined.
4. 4. Refrigerate 1 hour or overnight.
5. 5. Roll 1 Tablespoon of the mixture at a time into a ball and place on waxed paper. Freeze until solid - about 2 hours.
6. 6. Once they are frozen solid, place in a zip-top freezer bag and leave in there until 30 minutes before you want to eat them. Bring to room temperature before serving.
7. **There are 3.7 carbs per truffle.

baking chocolate, weight cream cheese, splenda, vanilla, salt

Taken from tastykitchen.com/recipes/desserts/dark-chocolate-truffles/ (may not work)