1 cup sugar free dark chocolate chips
3/4 cup heavy whipping cream
1/2 cup unsweetened peanut butter
Assorted Topping Ideas:
Dehydrated strawberries (unsweetened)
Caramel Drizzle & Flaky Sea Salt
Pour your chocolate chips and peanut butter into a glass bowl.
In a medium pot over high heat, bring your heavy cream to a brisk boil.
Remove from heat immediately and pour over the chocolate chips and peanut butter. Use a rubber spatula to mix well, making sure chocolate and peanut butter is completely melted and infused.
Place in the fridge and allow to cool for 2 hours.
Using a cookie scoop, or just a spoon, pull out rounded mounds of the ganache mixture.
Even the shape out by rolling in between your palms. Rest on wax or parchment paper.
Separate your toppings of choice and roll your truffles in them. Serve immediately.
Store any leftovers in an airtight container and keep refrigerated up to 5 days.
Yields approximately 20 1-1/2" truffle balls