Cookies and Cream Cheese Truffles, Sweetened with Monk Fruit

Method

1. Mix 45g of flour, 22g of softened unsalted butter, 12g of cocoa powder and 20g of kOBE Monk Fruit Blend into a dough, roll it out 3mm thick, bake at 160 degrees C for about 15 minutes until crisp, and let it cool completely before crumbling.
2. Cut 150g of cream cheese into pieces and leave it about 5 minutes to soften slightly while staying cool.
3. Beat the cream cheese with 25g of kOBE Monk Fruit Blend until smooth.
4. Blitz the cocoa biscuits to crumbs, mix about 75g through the cream cheese and keep about 25g back, then stir in 1 tablespoon of rum.
5. Roll the mixture into balls about 2cm across and roll them through the reserved crumbs to coat.
6. Set the balls on a tray and freeze them for 10 minutes until properly cold.
7. Melt 75g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 25g of finely ground kOBE Monk Fruit Blend, stir until smooth and glossy, dip each ball in turn, and lift them onto a tray lined with baking paper.
8. Chill the tray for about half an hour until the shells harden, and they are ready.

Tips

• The biscuits have to cool completely before crumbling, since crumbling them warm gives chewy pieces and a wet filling.
• kOBE Monk Fruit Blend is a powder, so beating it straight into the cream cheese dissolves it and keeps the filling free of grit.
• Let the cream cheese soften only slightly, because cream cheese that goes too soft leaves balls that will not hold their shape.
• Dip each ball quickly and lift it to drain, as a long soak leaves a thick shell that cracks.
• Keep them in a sealed box in the fridge and eat within 3 days.