Place the cream in a saucepan and heat until boiling. Break the plain chocolate pieces into a bowl. Pour the hot cream onto the chocolate, add the alcohol, stir until the chocolate has melted then beat with an electric whisk until the mixture is cold and stiff (approx. 8-10 mins). Chill for 1 hour or until firm enough to shape. Shape about 25 truffles with a melon baller or teaspoon. Roll half in the cocoa and half in the crumbled flaked chocolate.
Recipe from the Safeway magazine that I've formatted into meal master. Posted to MM-Recipes Digest V3 #326 Date: Thu, 28 Nov 1996 15:28:59 +0000 From: Susan Taft
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (18g)|
|Recipe Makes: 25 Servings|
|Calories from Fat: 49 (64%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 13.3mg||4 %|
|Sodium 15mg||1 %|
|Potassium 43.7mg||1 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 5.6g|
|Protein 0.9g||1 %|
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Calories per serving: 77
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