Sugarfree white chocolate truffles

Making sugar-free white chocolate truffles

First, make sure that the butter is at room temperature. Take a saucepan and pour in the cream and Steviala Ery-Pure. Heat this over medium-high heat until the Ery-Pure is completely incorporated. Then remove the pan from the heat and let it cool to room temperature. Then add the soft butter to a large mixing bowl and beat it lightly with an electric hand mixer. This can take quite a while, so take your time.

When the butter is fluffy, add the vanilla extract. Then add the whipped cream little by little. Keep beating well until you get a smooth mixture. You then let it set in the fridge for about 15 minutes. Then take a piping bag and pour this mixture into it. Take a baking tray with baking paper that fits in the freezer and pipe the truffle shapes on it. Then place the baking sheet in the fridge for at least 1 hour.

Then heat the Steviala White Chocolate according to the au-bain marie method and remove the truffles from the freezer. You then pour the melted white chocolate into a bowl. Then take a skewer and pierce the truffles in the middle of the whipped cream. This way you can easily dip the truffle in the white chocolate. Then divide some grated white chocolate over the truffle.

Note, the white chocolate will harden immediately because the inside of the truffle is still frozen. So make sure you work quickly.

Store the truffles in the fridge and take them out 15 minutes before serving.