Dark Chocolate & Miso Truffles

• 1

  Finely chop or grate the dark chocolate and set aside.

• 2

  Gently heat the double cream, white miso and Pure Via^® Xylitol in a saucepan over a low heat, stirring until the Xylitol has dissolved. Do not boil.

• 3

  Add the chopped chocolate and stir until smooth and fully combined.

• 4

  Transfer the mixture to a shallow dish or tray and refrigerate for at least 4 hours, or until completely chilled and firm.

• 5

  Using a spoon, portion the mixture into 15 pieces and roll each into a ball.

• 6

  Coat each truffle in cocoa powder, then return to the fridge until ready to serve.

• 7

  Enjoy!

Ingredients