This recipe makes six creamy, rich dark chocolate truffles — a perfect accompaniment to a cup of espresso or as a little surprise to wrap and rest on someone's pillow. For a twist, add 2 tsp (10 mL) orange, hazelnut or almond liqueur to the melted chocolate mixture.
- Portion size 6 servings
- Credits : Canadian Living Magazine: February 2004
Ingredients
Method
In small heatproof bowl over saucepan of simmering water, melt together chocolate, cream and butter; whisk until smooth. Cover and refrigerate until cold, 1 hour.
Scoop by rounded teaspoonfuls (5 mL) and roll each between fingertips into balls. In separate small bowl, roll balls in cocoa to coat. Place in paper candy cups. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.)
Nutritional facts <b>Per truffle:</b> about
- Sodium 10 mg
- Protein 1 g
- Calories 73.0
- Total fat 8 g
- Cholesterol 8 mg
- Saturated fat 5 g
- Total carbohydrate 3 g
%RDI
- Iron 5.0
- Calcium 1.0
- Vitamin A 2.0
