DARK CHOCOLATE RASPBERRY TRUFFLES

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Directions

• In a mixing bowl, combine the cream cheese and sweetener and beat with a hand mixer until smooth. 2 tbsp of the sweetened cream cheese should be placed in a small bowl for the topping. To thin the topping, add a tsp of warm cashew milk and mix until smooth. Add another tsp of milk if it’s still too thick. Place the topping in a small resealable plastic bag or piping bag and refrigerate.
• Mix in the cocoa powder and extract with the remaining sweetened cream cheese using a hand mixer on high speed until combined. If desired, add more sweetener, cocoa powder, or extract. Cover and place in the refrigerator for at least 3 hours or overnight.
• Scoop out 1-inch balls of the chocolate mixture with a mini ice cream scooper or spoon. Place the balls on a platter to serve. Cut a tiny hole in the corner of the plastic bag with the topping and drizzle a little bit of the topping over each truffle. Refrigerate the truffles while you make the chocolate drizzle.
• To make the drizzle, in a double boiler or a heat-safe bowl set over a pan of simmering water, combine the cream, sweetener, and chopped chocolate. Heat on low, stirring constantly, until the chocolate is completely melted. Take the pan off the heat and stir in the extract. Allow to cool for
  8 minutes in the refrigerator, or until thickened but still slightly warm; if it hardens too much, return it to the double boiler and gently reheat.
• Remove the truffles from the refrigerator and drizzle the chocolate over each one with a spoon. Each truffle is dusted with cocoa powder. Chill before serving.
• Refrigerate leftovers in an airtight container for up to 4 days. Freezing is not advised.