Cocoa Truffles
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.
Servings: 60
Ingredients:
| Nutritional Info | |
| Per Piece: about | - |
| cal | 51 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 3 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 5 mg |
| sodium | 4 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 1% |
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1 lb (500 g) bittersweet chocolate, coarsely chopped
1 cup (250 mL) whipping cream
2 tsp (10 mL) vanilla
1/4 cup (50 mL) cocoa powder, sifted
Preparation:
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.)
Additional Information
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Variations:
Chocolate Truffles: Omit cocoa. Dip into 12 oz (375 g) white, bittersweet or milk chocolate, melted; let stand until set.Sugar, Fruit or Nut Truffles: Omit cocoa. Roll in sifted icing sugar, shredded coconut, chopped nuts or chocolate sprinkles.
Nutty Truffles: Stir 1 cup (250 mL) finely chopped nuts or 2 tbsp (25 mL) liqueur or both into mixture after adding vanilla.
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