Recipe
Chocolate Truffles
Ingredients
- 8 oz (250 g) semisweet chocolate, finely chopped
- 1/2 cup plus 1 tbsp (140 mL) whipping cream
- 1/4 cup (60 mL) unsalted butter, diced
- 2 tbsp (30 mL) fruit eau-de-vie, liqueur or brandy
- 1/4 cup (60 mL) cocoa powder, sifted
Preparation
Place chocolate in heatproof bowl. In saucepan, heat cream with butter over medium-low heat until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in eau-de-vie, brandy or liqueur of choice. Cover and refrigerate until firm, about 3 hours.
Drop rounded teaspoonfuls (5 mL) onto 2 waxed paper–lined baking sheets, rolling each one gently to round off completely. Freeze until hard, about 1 hour. Roll in cocoa powder.
Makes about 32 truffles.
More Information
Variation: Chocolate-Dipped Truffles
In heatproof bowl set over hot, not boiling water, melt 12 oz (375 g) semisweet chocolate, finely chopped. Omit rolling in cocoa powder. Using 2 forks, dip truffles one by one in melted chocolate. Transfer to rack or waxed paper; let stand until hardened.
- Serving(s)
- 32
| Per truffle: about | |
|---|---|
| Calories | 68 |
| Protein | 1 g |
| Fat (total) | 5 g |
| Sat. Fat | 3 g |
| Carbohydrate | 6 g |
| Fibre | 1 g |
| Cholesterol | 9 mg |
| Sodium | 2 mg |
| Calcium | 1 % RDI |
| Iron | 2 % RDI |
| Vitamin A | 3 % RDI |
| Folate | 1 % RDI |
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Source
Homemakers Magazine: Dec./Jan. 2006
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