Romantic Chocolate Truffles

By Debe Pendice

Ingredients
  • 1/3 cup heavy cream

  • 6 ounces (semi-or bittersweet) chocolate very finely chopped

  • 2 Tablespoons butter, very soft

  • Unsweetened cocoa powder

Directions
  1. Bring the cream to a boil and pour it over the chocolate. Wait 1 minute, then whisk until the mixture is smooth and shiny. Whisk in the butter completely; cover and refridgerate for 3 hours or until firm.

  2. Scoop out teaspoonfuls of chcolate, then squeeze and roll them between the palms to form cherry-sixed balls—a messy job =, but fun. (If the chocolate is to hard to shape, leave it on the counter for 20 minutes.)

  3. Roll the truffles around in a bowl of cocoa, then toss them from hand to hand to shake off the excess. Cover and refridgerate until ready to eat.


Nutritional Facts

Servings
24
Per Serving
Calories
60
Carbohydrates
5 g
Protein
1 g
Fat
4 g
Cholesterol
5 mg

desserts chocolate dessert gluten free low carb

4 replies

Avera
Avera 2009-02-08 21:23:24 -0600 Report

I think you put this one on here just for me. My middle name should be chocolate. Can I lick my fingers after I have rolloed all of them? I promise to wash before the dusting.