Trio of Chocolate Truffles
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 30 truffles
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder
- 2/3 cup whipping cream
- Carbohydrate 9 g(3%)
- Cholesterol 6 mg(2%)
- Fat 7 g(11%)
- Fiber 1 g(5%)
- Protein 1 g(2%)
- Saturated Fat 4 g(20%)
- Sodium 9 mg(0%)
- Calories 95
Preparation Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours. Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes. Place cocoa, coconut and nuts in separate bowls. Roll truffles between hands into rounds. Roll 1/3 of truffles in cocoa, 1/3 in coconut and 1/3 in nuts. Cover with plastic; chill until ready to serve. (Can be made 2 weeks ahead. Keep chilled.)
Preparation Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours. Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes. Place cocoa, coconut and nuts in separate bowls. Roll truffles between hands into rounds. Roll 1/3 of truffles in cocoa, 1/3 in coconut and 1/3 in nuts. Cover with plastic; chill until ready to serve. (Can be made 2 weeks ahead. Keep chilled.)
