1 cup dark chocolate, chopped (pure sugar-free chocolate)
1/2 cup of heavy whipping cream
2 tablespoons of sugar substitute, I prefer liquid stevia (this would be the equivalence of 2 tablespoons of real sugar)
1 teaspoon vanilla extract
1/4 cup mint leaves
2 tablespoons cocoa powder
In a heavy-bottomed saucepan, bring the heavy whipping cream and mint leaves to a simmer. Strain out the mint leaves.
Pour the cream over the chopped chocolate, add the vanilla and stevia and stir to incorporate the ingredients.
Allow the mixture to cool and using a spoon, create small truffles, once shaped allow it to cool in the refrigerator overnight.
Return to the refrigerator and serve when hard.