- 85 ml double cream
- 2 x 100 gr bars dark chocolate (Lindt 70%)
- 1 tsp vanilla powder
- 4 – 6 tbsp cocoa powder
- Put the dark chocolate and double cream and vanilla powder in the pan heat very gently until melted.
- Pour in a silicone sheet pan or on a parchment paper let chill completely for 30 – 60 min.
- Cut in pieces and dust with cocoa powder.
- Keep in fridge for 4 days or freeze up to 1 month.
Original recipe @ 3 Ingredient Keto Chocolate Truffles