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Over medium low heat, add the cream and butter to a saucepan. Stir it until it melts and the cream simmers. Remove from heat and add in the baking chocolate, stevia, and salt. Stir until all melted and combined well. Pour mixture into a bowl and refrigerate until firm enough to mound into a spoon, about 30 minutes. Line a baking sheet with parchment paper and scoop the chocolate mixture by tablespoons. Cover and refrigerate again for another 30 minutes. Roll each mound until smooth and freeze for 20 minutes. Melt the chocolate chips and dip each truffle in melted chips one at a time. Remove with a fork, shake off excess chocolate, and return to baking sheet. Sprinkle optional pink sprinkles on top. Refrigerate until firm, about 1 hour.
Optional: Top with natural-colored pink sprinkles.
*Recipe and photo courtesy of Sugar-Free Mom.
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