Chocolate Truffles

Chocolate Truffles

Makes 36
Prep 10 m
Cook 5 m
Chill 105 m

Ingredients

Directions

  1. 1 of 4 Line an 8-inch square baking pan with nonstick foil, leaving a small overhang on two sides. Line a large baking sheet with waxed paper. Heat cream and liqueur in a small saucepan just to simmer.
  2. 2 of 4 Process chocolates and confectioners sugar in food processor 1 to 2 minutes, until finely chopped. With machine running, add cream-liqueur mixture in steady stream. Process until smooth. Scrape into foil-lined pan. Refrigerate just until thick enough to hold shape, 1 to 1-1/2 hours.
  3. 3 of 4 Lift chocolate from pan using foil. Cut chocolate into 36 pieces. With hands, quickly shape into balls. Place on waxed-paper-lined baking sheet. Refrigerate 15 minutes. Reroll truffles to smooth out surface, if needed.
  4. 4 of 4 Sift cocoa into small bowl. Add truffles, three at a time; tossing to coat. Refrigerate in airtight containers up to 1 month, placing each in a small paper or foil candy cup, if desired. Note: Look for paper candy cups at confectioneryhouse.com.
Nutrition Information for Chocolate Truffles
Servings Per Recipe: 36
Per Serving: 9 g carb., 5 g Fat, total, 6 mg chol., 3 g sat. fat, 0 g fiber, 3 mg sodium, 77 kcal cal., 1 g pro.
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Printed from FamilyCircle.com 09/24/2018