Heat cream and vanilla almost to boil. (Microwave to just bubbling stage)
Add heavy cream, vanilla, and chocoalte extract.
Allow mixture to temper for about 4-5 minutes.
Pour hot mixture into a small bowl and cover top with plastic wrap.
Allow mixture to chill for a few hours or overnight so it is hard enough to form.
Remove hardened ganache from refrigerator and allow to set at room temperature if needed.
Using a cookie scoop or tablespoon, form equal amounts of ganache into balls.
Set balls onto parchment paper or wax paper and place into refrigertor while preparing chocolate coating.
Melt baking chocolate and 1/2 ounce cocoa butter in chocolate melter or double boiler.
Add sweeteners and vanilla.
Remove ganache from refrigerator and coat with melted topping. For a thicker coating, the truffle will need to be repeat dips in the chocolate after each layer of coating has set.
Ganache can be coated in chopped nuts or sea salt prior to dipping in chocolate.Makes about 2 dozen truffles Serving size is 3 trufflesNutrition per serving: 292 calories, 31.0g fat, 2.8mg sodium, 13.8g total carbs with erythritol, 6.9g fiber, 5.6g erythritol, 1.3g Net Carbs, 2.2g protein