ChocolateTruffles Name: brandi thomas Base: SHAW AFB Recipe: 1 tablespoon butter 3 tablespoons heavy cream 2 tablespoons Artista Sugar Free Raspberry Syrup 4 ounces (8 squares) Valor Sugar Free Imported Dark chocolate, chopped Unsweetened cocoa powder, unsweetened coconut, ¼ cup almond flour blended with ½ teaspoon cinnamon, and/or Nature Sweet Powder to roll truffles in. Stir together the butter, cream, and Artista syrup in a medium glass bowl. Microwave 30 to 40 seconds until hot, but not boiling. Add chocolate to warm mixture and allow mixture to sit for 3 minutes. Stir until melted and very smooth. Cool to room temperature, stirring occastionally. Chill mixture in refrigerator for at least 3 hours. Should be firm, but not hard. Using a spoon or small ice cream scoop, measure teaspoon size mounds and place on parchment paper-lined baking sheet. Chill for 30 minutes. Carefully roll or form into irregular balls and roll in unsweetened cocoa powder and then in other coatings. Each truffle may be placed in an individual candy cup for presentation. These are best kept in the refrigerator until just before serving.