Holiday Truffles Made Easy

Truffles are easy to make and can be stored in the refrigerator for 1 week. This recipe is delicious and has variations based on this recipe is easy enough for the first-timer to make because it doesn't involve any dipping. With a high proportion of chocolate, the truffle mixture is firm enough to handle for shaping, yet creamy and decadent with each bite.

8 oz. 70% cacao bittersweet chocolate, finely chopped
3/4 cup heavy whipping cream
3 tablespoons unsweetened cocoa

Place chocolate in medium bowl. Bring cream to a simmer in small saucepan over medium heat. Pour cream over chocolate; stir to moisten chocolate. Let stand 30 seconds; stir until chocolate is melted and smooth. Refrigerate 30 to 45 minutes or until firm enough to spoon out.

Line baking sheet with waxed paper. Spoon 24 mounds of the chocolate mixture onto waxed paper, using about 2 teaspoons per truffle. (Or use #100 ice cream scoop, slightly heaping.)

Using disposable gloves if desired, roll chocolate mounds between palms to form truffles. If mixture sticks to hands or gloves, lightly coat palms with cornstarch. Roll balls in cocoa; place in candy cups. (Truffles can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)

24 truffles

Per Truffle: 75 calories, 6.5 g total fat (4 g saturated fat), 1 g protein, 5.5 g carbohydrate, 10 mg cholesterol, 5 mg sodium, 1 g fiber

VARIATIONS

Follow the Deep Chocolate Truffle recipe with the following changes for a variety of scrumptious truffles.

Mexican Chocolate Truffles

Add 1 teaspoon ground cinnamon and 1 teaspoon ancho or California chile powder to chopped chocolate. Roll truffles in a mixture of 2 tablespoons sugar and 2 teaspoons ground cinnamon instead of cocoa.

Orange-Macadamia Truffles

Substitute orange juice (not from concentrate) for cream. Roll truffles in 1/2 cup finely chopped macadamia nuts instead of cocoa, pressing nuts into chocolate.

Dried Cherry--Balsamic Truffles

Bring 1/4 cup balsamic vinegar and 2 teaspoons packed brown sugar to a boil; pour over 24 dried cherries. Let stand at least 6 hours or overnight, until cherries are soft and have a balsamic flavor. Drain; place on paper towels.

Prepare recipe through Step 2. Make a well in center of each mound of chocolate (Step 2); insert a cherry. Roll to enclose cherries with chocolate; roll in cocoa. Garnish each with 1/2 dried cherry (attach with any leftover truffle mixture).

Eggnog Truffles

Substitute purchased eggnog for cream. Before serving, roll truffles twice in powdered sugar instead of cocoa. Place ground nutmeg in fine strainer; sprinkle over truffles.

*From Cooking Pleasure