Title: Chocolate Truffles 2
Categories: Dessert Candy
Yield: 24 Servings

1/3	c	Heavy cream
6	oz	Bittersweet chocolate (imported, good quality) coarsely chop
2	tb	Unsalted butter at room temperature
1/4	c	Cocoa powder, for dusting

Bring the cream to boiling in a small, heavy-bottomed saucepan. Remove theopan from the heat. Add the chocolate and butter, whisking until smooth. Pour into a shallow bowl and cover with plastic wrap. Refrigerate for at least 3 hours.

Place the cocoa powder in a small bowl. Scoop the truffle mixture by rounded measuring spoonfuls onto waxed paper. Coat your palms with cocoa powder and roll each truffle into a ball.

Dredge the truffles in the cocoa powder, tossing gently in the hands to remove the excess. Chill, covered, for at least 2 hours. Theotruffles will freeze well.

VARIATIONS: CAPPUCCINO TRUFFLES: Stir together 1 tasblespoon of boiling water, 2 teaspoons of espresso or instant coffee, and 1 teaspoon of ground cinnamon until blended. Add to the melted chocolate mixture in theobasic recipe, stirring until combined. Proceed as directed.

BRANDIED APRICOT TRUFFLES: Soak a rounded cupful of chopped dried apricots in 1/4 cup of brandy for at least 1 hour. Drain if needed, and stir into the melted chocolate mixture in theobasic recipe. Proceed as directed.

Nutrient Value per Truffle: 56 Calories, 1 g Protein, 5 g Fat, 4 g Carbohydrate, 2 mg Sodium, 7 mg Cholesterol.

Exchanges: 1/4 fruit, 1 fat.

[FAMILY CIRCLE; 2/1/91]

Posted by Fred Peters. From: Karen Mintzias

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