Friday, January 09, 2009
1/3 cup heavy cream
1/4 cup butter (no substitutions)
12 oz. semisweet chocolate
2 tbsp. liqueur or 1 tsp. extract
Unsweetened cocoa powder, finely chopped
nuts or toasted coconut (optional)
Prep time: 30 minutes
Cook time: 5 minutes
Chill time: several hours
Heat cream and butter in a medium saucepan over low heat. Add chocolate; cook, stirring frequently, until chocolate is melted. Remove from heat and stir in liqueur. Transfer mixture to a small bowl and cover with plastic wrap, pressing onto the surface to seal out the air. Let chill for several hours until mixture is very firm, but can still be easily spooned out. Roll mixture* into 1 1/2-inch balls, then roll in cocoa, nuts or coconut, if desired. Place in a shallow dish in a single layer; cover and chill until firm. Store for up to 2 weeks in airtight containers.
*Temp Tip! The key to rolling these truffles is the temperature of the chocolate. If the chocolate rolls into uneven balls, it is too firm; let stand at room temperature until you can easily dip a spoon into it.
Makes 18 truffles.
Nutrition Per Serving: 130 calories, 1 g protein, 10 g total fat (6 g sat.), 13 g carbohydrate, 1 g fiber, 12 g sugar, 15 mg cholesterol, 0 mg sodium, 3 points