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Name: Chocolate Truffles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Toasted almonds; finely; 9 oz Bittersweet chocolate;; Dutch-process cocoa powder; 2/3 c Heavy cream; Toasted coconut; 1 ts Vanilla extract

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INGREDIENTS

Toasted almonds; finely
9 oz Bittersweet chocolate;
Dutch-process cocoa powder
2/3 c Heavy cream
Toasted coconut
1 ts Vanilla extract

Servings

INSTRUCTIONS

Place the chocolate and heavy cream in a medium bowl over a pot of simmering water and stir until the chocolate is completely melted. Remove from the heat and stir in the vanilla extract. Scrape the mixture onto the center of a baking sheet and spread the ganache into an even layer with a spatula. Cover the surface with plastic wrap and place in the refrigerator for 30-40 minutes or until firm. Remove the chocolate mixture (ganache) from the fridge and let it stand at room temperature until it has softened. Remove plastic and, using a spatula, work the ganache by spreading it back and forth on the baking sheet for 30-40 seconds or just until it starts to thicken. Scoop the ganache with a small cookie scoop and place the truffle mounds onto a clean, parchment-lined baking sheet. Refrigerate truffles for 10 minutes until just firm enough to roll into a ball. Lightly roll the rounds in cocoa powder and place in the refrigerator for five minutes more. Remove from fridge and roll in coconut, almonds, or more cocoa powder. Store in an airtight container between layers of waxed paper in the refrigerator. Remove 10 minutes before serving. (Truffles can also be stored in the freezer for up to one month and thawed before serving.) Yields 25 truffles ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK

NOTES

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Chocolate Truffles

Toasted almonds; finely
9 oz Bittersweet chocolate;
 Dutch-process cocoa powder
2/3 c Heavy cream
 Toasted coconut
1 ts Vanilla extract

Place the chocolate and heavy cream in a medium bowl over a pot of  simmering water and stir until the chocolate is completely melted.  Remove from the heat and stir in the vanilla extract. Scrape the  mixture onto the center of a baking sheet and spread the ganache into  an even layer with a spatula. Cover the surface with plastic wrap and  place in the refrigerator for 30-40 minutes or until firm.    Remove the chocolate mixture (ganache) from the fridge and let it  stand at room temperature until it has softened. Remove plastic and,  using a spatula, work the ganache by spreading it back and forth on  the baking sheet for 30-40 seconds or just until it starts to  thicken. Scoop the ganache with a small cookie scoop and place the  truffle mounds onto a clean, parchment-lined baking sheet.  Refrigerate truffles for 10 minutes until just firm enough to roll  into a ball. Lightly roll the rounds in cocoa powder and place in the  refrigerator for five minutes more.    Remove from fridge and roll in coconut, almonds, or more cocoa powder.  Store in an airtight container between layers of waxed paper in the  refrigerator. Remove 10 minutes before serving. (Truffles can also be  stored in the freezer for up to one month and thawed before serving.)    Yields 25 truffles    ? 1997 Lifetime Entertainment Services. All rights reserved.    Formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (420g)
Recipe Makes: 1 servings

Calories: 1829
Calories from Fat: 976 (53%)

Amt Per Serving		% DV

	Total Fat 108.5g	145 %
	Saturated Fat 65.1g	325 %
	Monounsaturated Fat 34.7g
	Polyunsanturated Fat 3.6g
Cholesterol 109.2mg		34 %
Sodium 481.8mg		17 %
Potassium 1583.9mg		42 %
Total Carbohydrate 232.1g		68 %
	Dietary Fiber 18g	72 %
	Sugars, other 214.1g
Protein 17.8g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1829

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