Makes 3-1/2 dozen servings
Ingredients
- Truffles1/4 cup cognac
- 1/2 heavy cream
- 11 1-oz squares semisweet chocolate, chopped
- 3 1-oz squares white baking chocolate, chopped
- 1 square 1-oz unsweetened chocolate, chopped
- 3/4 cup confectioners' sugar
- Coating:
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons confectioners' sugar
Directions
- Truffles:
- Line 2 baking sheets with waxed paper;
- Heat cognac in a small saucepan just to simmering;
- Remove from heat;
- Add cream;
- Bring to simmering;
- Place all the chocolate and 3/4 cup confectioners' sugar in a food processor and whirl 1 to 2 minutes or until finely chopped;
- With processor still running, add cream mixture in a steady stream;
- Process until smooth;
- Scrape into a medium-size bowl;
- Refrigerate just until thick enough to hold shape, about 1 hour;
- Drop by rounded teaspoonfuls onto prepared baking sheets;
- With your hands, quickly shape into balls;
- Place in freezer 30 minutes.
- Coating:
- Sift cocoa powder and confectioners' sugar into a small bowl;
- Add truffles, 3 at a time;
- Toss to coat;
- Refrigerate in airtight containers up to 1 month;
- Serve at room temperature.
Calories: 76
Protein: 1 gram
Fat: 5 grams
Carbohydrates: 8 grams
Exchanges: 1/2 Starch/Bread, 1 Fat
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