Soften the cream cheese. Leave it at room temperature for 30 minutes until it’s spreadable. This helps you get a silky truffle texture without lumps.

Melt the chocolate and butter. In a heat-safe bowl, microwave in short bursts (20–30 seconds), stirring between each. Or melt in a double boiler. Stop when smooth and glossy.

Whisk in the sweetener. Add powdered erythritol or allulose to the warm chocolate-butter mixture. Whisk until it dissolves and the mixture looks velvety. If using granulated sweetener, blitz it in a blender first to make it powdery.

Add the flavorings. Stir in vanilla, a pinch of fine sea salt, and optional espresso powder for richer chocolate flavor. The salt makes the chocolate pop.

Beat cream cheese and cream. In a separate bowl, beat the softened cream cheese with heavy cream until smooth and fluffy. No lumps.

Combine the mixtures. Slowly stream the warm chocolate mixture into the cream cheese mixture while mixing. Blend until fully unified, thick, and creamy.

Chill the truffle base. Cover and refrigerate for 45–60 minutes, or until the mixture is firm enough to scoop. You want it malleable but not sticky.

Shape into balls. Use a small cookie scoop or teaspoon to portion. Roll quickly between your palms to form 1-inch balls. Work fast to keep them from softening.

Add coatings. Roll each truffle in unsweetened cocoa powder, finely chopped nuts, or coconut. For a chocolate shell, dip in melted sugar-free chocolate and set on parchment.

Set and store. Place truffles on a parchment-lined tray and chill 15–20 minutes to set. Transfer to an airtight container and refrigerate.