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Chocolate Mascarpone Truffles

These luscious, satiny truffles are so versatile...omit the pistachos and tried all three variations listed below.—Diane Fuqua, Baltimore, Maryland

48 ServingsPrep: 50 min. + chilling

Ingredients

12 ounces semisweet chocolate, chopped, divided
4 ounces dark chocolate, chopped
1/2 cup heavy whipping cream
1/2 cup Mascarpone cheese
1-3/4 cups pistachios, chopped

Directions

In a small heavy saucepan, combine 4 ounces semisweet chocolate, the
dark chocolate, cream and cheese. Cook and stir over low heat until
smooth. Transfer to a small bowl; cover and refrigerate for 3 hours
or until firm enough to shape. Shape into 1-in. balls and place on
waxed paper-lined baking sheets. Chill for 1-2 hours or until firm.
In a microwave, melt remaining semisweet chocolate; stir until
smooth. Dip balls in chocolate; allow excess to drip off. Roll in
pistachios. Place on waxed paper; let stand until set. Store in the
refrigerator. Yield: about 4 dozen.

Tropical Truffles: Stir 1/2 cup chopped dried bananas, 3 tablespoons dark rum and 1/4 teaspoon ground ginger into melted chocolate mixture. Chill and shape as directed; roll truffles in chopped toasted coconut. Cherry Truffles: Place 3/4 cup chopped dried tart cherries in a small bowl. Cover with 3 tablespoons cherry brandy; let stand for 30 minutes. Drain cherries, reserving 1 tablespoon brandy; stir cherries and reserved brandy

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Chocolate Mascarpone Truffles (continued)

Editor's Note: into melted chocolate mixture. Chill and shape as directed; roll truffles in chopped sliced toasted almonds. Hazelnut Truffles: Stir 3 tablespoons hazelnut liqueur into melted chocolate mixture. Chill and shape as directed; roll truffles in chopped toasted hazelnuts.

Nutrition Facts: 1 truffle equals 103 calories, 8 g fat (4 g saturated fat), 9 mg cholesterol, 22 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein.