1 cup heavy cream
1/4 cup unsalted butter
1 tablespoon instant coffee granules
1 teaspoon vanilla extract
8 ounces dark chocolate (at least 70% cocoa), chopped
1/4 cup powdered erythritol or your preferred keto-friendly sweetener
In a saucepan, heat the heavy cream, butter, instant coffee, and vanilla extract over medium heat until it just begins to simmer. Remove from heat.
Add the chopped dark chocolate to the saucepan and let it sit for a minute to melt. Stir until smooth and well combined.
Mix in the powdered erythritol or your chosen sweetener until it’s fully incorporated.
Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until it becomes firm.
Once the mixture is set, use a spoon or a melon baller to scoop out small portions and roll them into truffle-sized balls.
Optionally, you can roll the truffles in unsweetened cocoa powder, shredded coconut, or chopped nuts for added texture.
Refrigerate the truffles for another 30 minutes to firm up.