Chocolate Mint Truffle Squares

Directions

1. In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate till melted. Stir in the artificial sweetener and peppermint extract. Transfer to a larger bowl and let stand in a cold place till completely cool.
2. With an electric mixer, beat the chocolate mix till it becomes light and fluffy. Spread out proportionately into a plastic wrap-lined 8- by 8-inch pan. Chill till set.
3. Dust the top with 2 Tbsp. of the cocoa pwdr. Flip out, cocoa-side down onto a flat surface. Remove the plastic and dust with the remaining cocoa pwdr. Run a sharp bladed knife under warm water and dry. Cut into 24 pcs, heating and drying the knife after each cut. Keep frzn till you are ready to serve them.
4. This recipe yields 24 pcs.
5. Comments: You can pipe the mix into tiny foil c. for something different and vary the flavoring as you like. Bourbon is especially good with chocolate.
6. Use a good quality unsweetened chocolate like Callebaut, Vahlrona or possibly Scharffen-Berger. Bakers chocolate is very grainy when used in low-carb sweets.
7. Yield: 24 pcs