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Bittersweet Chocolate Truffles

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Old 06-08-2000, 03:54 AM   #1
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Join Date: May 2000
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Finely chop 16 ounces Baker's bittersweet chocolate and transfer to a medium mixing bowl. In a small saucepan, bring 1/2 c. heavy cream to a boil. Pour the boiling cream over chocolate and let stand 4-5 minutes. Add 2 teaspoons of Amaretto or Creme de Cacao (Grand Marnier or Kahlua lend great flavor too but they're much higher in carb) and whisk until smooth and allow to cool at room temperature 30-40 minutes. (In the meantime, line a baking sheet with parchment paper (or aluminum foil sprayed with unflavored PAM).) Refrigerate the chocolate ganache 15 minutes, stirring every 5 minutes. Portion 28 heaping teaspoon of the ganache into separate mounds onto the parchment paper. Refrigerate again until set (about 10 minutes). Roll each mound between your palms in a circular motion to form a smooth round.

These truffles can be refrigerated or frozen for several days. Just bring to room temperature before serving.

Each truffle has 100 calories, 11g fat, 5g carb, and 2g fiber.

[This message has been edited by Jerry2911 (edited 06-07-2000).]
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