1 cup Lakanto Chocolate Chips
1/4 C. Almond Cream
3 Tbs. Lakanto Caramel Syrup
Cocoa Powder for Coating
Melt Chocolate over a double boiler, stirring frequently. Remove from heat and stir in the almond cream and the caramel syrup.
Allow the chocolate mixture to cool into the fridge until it is firm enough to be molded.
Once firm, roll the chocolate into balls quickly (to keep the chocolate from melting). Gently roll the truffle balls in cocoa powder. Enjoy immediately or store in a container in the fridge until ready to eat!