Happy Celebrating!

Yield: 24 Truffles  Prep: 20 minutes

You can make these truffles ahead of time and refrigerate up to 1 week, or freeze up to 1 month. Let stand at room temperate 1 hour before serving.

8 oz. bittersweet chocolate
½ cup heavy or whipping cream
3 Tbsp. butter, softened
1/3 cup toasted and finely chopped hazelnuts
3 Tbsp. unsweetened cocoa

1. In food processor with knife blade, pulse chocolate until finely ground. In 1-quart pan, heat cream to boiling. Add cream to chocolate; blend until smooth. Add butter; blend well.

2. Line 9" by 5" loaf pan with plastic wrap. Pour chocolate mixture into pan. Refrigerate until cool and firm enough to handle, 3 hours.

3. Invert chocolate block onto cutting board. Cut chocolate into 24 pieces. Shape each piece into a ball. Roll half the truffles in hazelnuts; roll the other half in cocoa.

1 truffle=

1g protein  6g carbohydrates
8g fat        1g fiber

Recipe from Good Housekeeping February 2009 page 182