Easy Mocha Truffles

OPTIONAL (make brown butter for the truffles): In a large saucepan, melt the 1 cup of butter over medium-high heat and heat until it turns brown (not black), about 5 minutes. Add the allulose and stir until well combined, then remove the pan from the heat. If not making brown butter, place the softened butter and sweetener into a large bowl and use a hand mixer to combine.
Using a handheld mixer on low speed, mix in the cream cheese, Equip protein powder, heavy cream and extract until combined. Taste and adjust sweetness to your liking. Place in the refrigerator to chill and thicken overnight (or for 6 to 8 hours).
Remove from the fridge and roll into 1-inch balls. For an easy coating, just dust the balls in Equip Chocolate Protein powder to finish. If you prefer to coat the with chocolate, place the balls in the freezer while you make the chocolate coating.
Make the chocolate coating: In a medium-sized saucepan heat the heavy cream and butter until simmering. Remove from heat and add the finely chopped chocolate. Stir until the chocolate is melted and smooth, stir in the allulose and extract.
Remove the truffles from the freezer and dip them in the chocolate coating. Place the coated truffles in the fridge for a few minutes, until the chocolate is set. Store in an airtight container in the fridge for up to 1 week.