INGREDIENTS

  • 50ml whipping cream
  • 20g Perfect Sweet® xylitol
  • 125g Raw Dark Chocolate or good quality sugar free dark chocolate, chopped

METHOD

  1. Gently heat the cream and xylitol in a small saucepan, do not boil.
  2. Removefrom the heat.
  3. Add the chocolate and stir until smooth. Let the ganache cool slightly for a thicker filling.
  4. Sandwich between 2 cookies to serve.