Chocolate Keto Balls with Cream Cheese and Cocoa

Using a sharp knife, chop the dark chocolate into the smallest possible pieces and place it in a glass or metal bowl.

Prepare a water bath: pour a little water into a pot, place the bowl with the chocolate on top (the bottom of the bowl must not touch the water) and heat over low heat until the chocolate melts completely into a smooth, glossy liquid. Then remove it from the heat and let it cool slightly to room temperature.

In a separate bowl, use an electric mixer to thoroughly blend the softened cream cheese, softened butter, powdered erythritol, vanilla extract and a pinch of fine sea salt until you get a completely smooth, creamy and fluffy mixture.

Gradually pour the cooled melted chocolate into the prepared cream cheese mixture. Using the mixer on low speed, gently combine everything into a uniform and exceptionally rich chocolate cream.

Cover the bowl with the chocolate mixture with foil and store it in the refrigerator for approximately 1.5 to 2 hours, or until the mixture firms up enough to be shaped by hand.

Pour unsweetened cocoa powder into a shallow bowl.

Using a small spoon, scoop small portions of the firm chocolate mixture and quickly shape them between your palms into smooth balls (truffles). Work quickly so the heat of your hands doesn't melt the chocolate too much.

Thoroughly roll each chocolate ball in the unsweetened cocoa powder so it evenly coats the surface, then arrange the truffles on a serving plate or in paper cases and store them in the refrigerator until serving.