Chocolate Cherry Truffles
From the South Beach Taste of Summer cookbook
8 oz bittersweet chocolate (preferable 70% or higher cacao), chopped
1/3 cup fat free half and half
4 oz cherries, pitted and chopped (about 1 cup)
2 T unsweetened cocoa powder
Place chocolate in a heatproof medium bowl. In a small saucepan, heat half and half over medium heat. When simmering, add cherries and return to simmer. Remove from heat and pour mixture over chocolate. Add pinch salt and stir until chocolate is melted and half and half incorporated. Place in freezer until chocolate is set, stirring every 2 minutes. when the mixture begins to lose its pudding-like consistency and set, scoop out 2 tsp and roll into a ball, repeat. Roll balls in cocoa powder . Store in airtight container in refrigerator for up to a week.
Note: Frozen cherries can be used in place of fresh. Make sure they are drained and dried well.
Makes 32 pieces. Each 2-pc serving is 80 calories, 6 g fat, 1 g protein, 9 g carbs.
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