Chocolate truffles

Ganache:
3 ounces unsweetened baking chocolate
1 ounce heavy cream
1 tbsp butter
2 tbsp serve sweetener


Coating:
- 1 tsp serve
- 2 tsp cocoa powder


1. Heat up the baking chocolate (in a double boiler bleeeeh), add everything else to make the ganache
2. Put in refrigerator for 1 hour ** (too long --> too solid, too short --> too fluid)
3. Using gloves, make the ganache into little balls
4. Roll them in the coating
5. Refrigerate

Variations:
- Heisse Liebe: Add chipotle powder / chilli powder (1/2 tsp) to ganache and coating
- Cinnamon / a pinch of salt
- Coconut coating
- Strawberry inside the Ganache