A food processor makes these creamy truffles extremely fast and easy. You could use semisweet instead of bittersweet chocolate for a slightly sweeter flavour. For a festive, special presentation, put these in little foil cups.
- Portion size 60 servings
- 1 lb bittersweet chocolate coarsely chopped
- 1 cup whipping cream
- 2 teaspoons vanilla
- 1/4 cup cocoa powder sifted
In food processor, pulse chocolate using on/off motion until finely chopped.
In small saucepan, heat cream over medium-high heat for about 4 minutes or until bubbles appear around edge of pan.
With motor running, pour in cream, processing until smooth. Add vanilla; process until blended. (Or finely chop chocolate; place in bowl. Pour in hot cream and whisk until smooth. Whisk in vanilla.)
Pour onto plastic wrap-lined rimmed baking sheet. Chill for at least 2 hours or until set, or overnight.
Place cocoa in shallow bowl. Roll chocolate mixture by 1-1/2 teaspoonfuls (7 mL) into 1-inch (2.5 cm) balls. Add a few to cocoa; shake bowl to coat balls. Lift truffles out of bowl with fork. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)
Nutritional facts <b>Per Piece:</b> about
- Sodium 4 mg
- Protein 1 g
- Calories 51.0
- Total fat 4 g
- Cholesterol 5 mg
- Saturated fat 3 g
- Total carbohydrate 4 g
- Iron 3.0
- Calcium 1.0
- Vitamin A 1.0