Chocolate Mint Truffle Squares

Written on March 31st, 2007 by Recipe Lady

Makes 24

* 1 1/4 cups whipping cream
* 1/2 lb. unsweetened chocolate, chopped into small pieces
* 1/3 cup granular Splenda
* 1/3 cup granular Sugar Twin
* 1 tsp. peppermint extract
* 4 Tbsp. cocoa powder

In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate until melted. Stir in the artificial sweetener and peppermint extract. Transfer to a larger bowl and let stand in a cool place until completely cold.

With an electric mixer, beat the chocolate mixture until it becomes light and fluffy. Spread out evenly into a plastic wrap lined 8 by 8-inch pan. Refrigerate until set.

Dust the top with 2 Tbsp. of the cocoa powder. Flip out, cocoa side down onto a flat surface. Remove the plastic and dust with the remaining cocoa powder. Run a sharp bladed knife under hot water and dry. Cut into 24 pieces, heating and drying the knife after each cut. Keep frozen until you are ready to serve them.

Total Calories: 2515
Fat: 260 grams
Carbs: 99 grams
Fiber: 41 grams
Protein: 35 grams

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