- This topic has 1 reply, 1 voice, and was last updated August 9, 2009 at 3:09 pm by .
- August 9, 2009 at 3:09 pm #275049
I actually posted this as a request in the menus forum, but thought I should re-post here so more people might see it;-)
Deep Chocolate Truffles:118:
8 oz 70% cacao bittersweet chocolate, finely chopped
3/4 cup heavy whipping cream
3 tbs unsweetened cocoa
Place chocolate in medium bowl. Bring cream to a simmer in small saucepan over medium heat. Pour cream over chocolate.
Stir to moisten chocolate. Let stand 30 seconds. Stir until chocolate is melted and smooth.
Refrigerate 3- to 45 minutes or until firm enough to spoon out. Line baking sheet with waxed paper. Spoon 24 mounds of the chocolate mixture onto waxed paper, using about 2 tsp per truffle.
Roll chocolate mounds between palms to form truffles. If mixture sticks to hands, lightly coat palms with cornstarch. Roll bal in cocoa.
Place in candy cups. 24 truffles = about 75 calories.
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