Bittersweet Chocolate Coated Truffles

3 hours Prep: 30 minutes

107 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients


Basic truffle ingredients
4	ounces	chocolate, bittersweet
2	tablespoons	butter	cut up
2	tablespoons	heavy whipping cream
1 1/2	tablespoons	liqueur	(to 2 tb)

Chocolate coating for truffles
4	ounces	chocolate, bittersweet
2	teaspoons	vegetable oil	peanut, almond, or walnut

Directions

For Truffles In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2 1/2 to 3 minutes on medium)

Remove chocolate from heat; blend in butter.

Stir in cream, then liqueur.

Combine with chopped nuts or candied fruit if desired.

Chill 10-15 minutes, stirring frequently until thick enough to hold a shape.

Drop by heaping teaspoon or #70 scoop onto foil lined baking pan.

Shape round, if desired. Cover and freeze 20-30 minutes to set truffles firm for dipping with chocolate.

For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe.

For Coating Melt chocolate as directed in basic truffle recipe.

Remove from heat and stir in oil.

Cool chocolate to 85-90 degrees F for dipping.

Dip cold, firm truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate.

Place each onto foil lined baking pan.

Decorate top with nuts, candied fruit, etc.

Chill at least 2 hours to set chocolate.

Roll in ground chocolate, if desired.

Place into tight container and store in cool, dry place to age for several days.

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Nutrition Facts

Serving Size 22g

Amount per Serving

Calories 107 69% of calories from fat

	% Daily Value*
Total Fat 8.0g	13%
Saturated Fat 5.0g	23%
Trans Fat 0.0g
Cholesterol 10mg	3%
Sodium 19mg	1%
Total Carbohydrate 10.0g	3%
Dietary Fiber 1.0g	3%
Sugars 8.0g
Protein 1.0g	1%

Vitamin A	2%		Vitamin C	0%
Calcium	1%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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If you love marinated artichokes you'll love this salad. Although I mixed the first four ingredients ahead of time then marinated them refrigerated in the dressing for a hour or two. That way all flavors blended together. Then when I was ready to serve supper I just laid it on top of the lettuce leaves and sprinkled with the cheese. Also I cut a slit in each salami slice from the outer edge to the middle and passed one side over another to make a cone-like shape to place the whole ripe olives in. An excellent antipasta! Just what I was looking for.

Reviewed by Dania