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.
1g protein 6g carbohydrates
8g fat 1g fiber
Recipe from Good Housekeeping February 2009 page 182