Dark Chocolate Raspberry Truffles

Prep time: 10 minutes, plus at least 3 hours to chill

Cook time: 2 minutes

Yield: 8 truffles (1 per serving)

INGREDIENTS:

• 5 ounces cream cheese (½ cup plus 2 tablespoons) (Kite Hill brand cheese style spread if dairy-free), softened
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 1 to 2 teaspoons unsweetened cashew milk (or hemp milk if nut-free), warmed
• 2 tablespoons unsweetened cocoa powder, or more if you prefer darker chocolate, plus extra for garnish
• 1 teaspoon raspberry extract

CHOCOLATE DRIZZLE:

• ¼ cup heavy cream (or full-fat coconut milk if dairyfree)
• 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 1 ounce unsweetened chocolate, finely chopped
• 1 teaspoon raspberry extract

INSTRUCTIONS:

1. Place the cream cheese and sweetener in a bowl and mix with a hand mixer until smooth. Remove 2 tablespoons of the sweetened cream cheese and place it in a small bowl for the topping. Add a teaspoon of warm cashew milk to thin the topping and mix until smooth. If it’s still too thick, add another teaspoon of milk. Transfer the topping to a small resealable plastic bag or piping bag and set in the refrigerator.
2. Add the cocoa powder and extract to the bowl with the remaining sweetened cream cheese and beat with the hand mixer on high speed until combined. Taste and add more sweetener, cocoa powder, or extract, if desired. Cover and refrigerate for at least 3 hours or overnight.
3. Using a mini ice cream scooper or spoon, scoop out 1-inch balls of the chocolate mixture. Place the
   balls on a serving platter. Cut a tiny hole in the corner of the plastic bag with the topping and drizzle each truffle with a little bit of the topping. Return the truffles to the refrigerator while you make the chocolate drizzle.
4. To make the drizzle, place the cream, sweetener, and chopped chocolate in a double boiler or in a heatsafe bowl set over a pan of simmering water. Heat on low, stirring, just until the chocolate is melted. Remove from the heat and stir in the extract. Allow to cool in the refrigerator for 8 minutes or until thickened, but still a bit warm; if it hardens too much, return it to the double boiler and reheat gently.
5. Remove the truffles from the fridge and use a spoon to drizzle the chocolate over each truffle. Dust each truffle with cocoa powder. Serve chilled.
6. Store extras in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.