Chocolate Truffles |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 45 truffles | ||||||||||||
| INGREDIENTS: | ||
| 1/2 cup coconut milk or heavy cream | 1/2 pound semisweet chocolate, chopped | 2 tablespoons Nit'ir Qibe, butter, or coconut oil |
| 2 tablespoons brandy or other liquor | 1/3 cup cocoa powder | |
| 1 | Heat the coconut milk or cream in a small pot until it just comes to a boil. Add the chocolate and let the mixture sit for 5 minutes, covered. Whisk to combine, then stir in the Nit'ir Qibe and brandy. Pour into a shallow container and refrigerate until semifirm, about 1 hour. |
| 2 | Scrape the mixture into a bowl and, using the paddle of a stand mixer, whip until fluffy. Use 2 teaspoons to drop scant teaspoons of chocolate onto a parchment-covered baking sheet. Refrigerate until the chocolate is firm, another 10 minutes or so. |
| 3 | Measure the cocoa powder into a bowl or shallow baking dish. Roll the truffles into balls and drop them into the cocoa to coat. Lift them out, shaking them off to remove any excess cocoa. |