Ingredients
- 1 cup heavy cream
- 8 oz unsweetened chocolate, chopped
- 1 3/4 cup Splenda
- 2 Tbs unsalted butter
- 1 Tbs vanilla
Preparation
Step 1
1. In a large saucepan bring cream to a boil. Add chocolate and stir until melted. Remove from heat and add Splenda, butter and vanilla. Mix until smooth. Transfer to a large bowl and refrigerate till cool and stiff, about 2 hours.
2. Sift cocoa powder onto a piece of waxed paper. Use a small melon ball scoop to form chocolate balls. Roll in cocoa powder. Place in foil candy cups.
Servings: 24
Nutrition Facts
Serving size: 1/24 of a recipe (0.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 73.98
Calories From Fat (89%) 65.5
% Daily Value
Total Fat 7.68g 12%
Saturated Fat 4.77g 24%
Cholesterol 9.37mg 3%
Sodium 4.31mg