Trio of Chocolate Truffles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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I like to keep sweets on hand during the holidays just in case someone drops in, says Laurie Schielock of Miami, Florida. My sister Susan's truffle recipe is indispensable this time of year. The chocolate treats have a rich, smooth texture, they keep well, and they're perfect with a glass of Champagne. Flavor the chocolate mixture with some grated orange peel or espresso powder, if you like. Ingredients:
2/3 cup whipping cream |
1 (12-ounce) package (about 2 cups) semisweet chocolate chips |
2 teaspoons vanilla extract |
1/4 cup unsweetened cocoa powder |
3/4 cup (about 2 1/2 ounces) sweetened shredded coconut, toasted |
1/2 cup (about 2 ounces) finely chopped unsalted pistachios |
Directions:
1. Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours.
2. Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes.
3. Place cocoa, coconut and nuts in separate bowls. Roll truffles between hands into rounds. Roll 1/3 of truffles in cocoa, 1/3 in coconut and 1/3 in nuts. Cover with plastic; chill until ready to serve. (Can be made 2 weeks ahead. Keep chilled.)
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