Trio of Chocolate Truffles Recipe
Three recipes in one is a real benefit to any baker during the busy holiday season. The smooth, rich flavor and creamy texture of these diverse and delightful treats will definitely spread holiday cheer.—Luraine MacLeod, Federal Way, Washington
- 12 ounces bittersweet chocolate, chopped
- 1/3 cup butter, cubed
- 4 egg yolks, beaten
- 1 tablespoon rum
- 1-1/2 teaspoons instant coffee granules
- 1/3 cup raisins
- 1 tablespoon Cognac or brandy
- 4-1/2 teaspoons orange liqueur
- 1-1/2 teaspoons grated orange peel
- 1 tablespoon baking cocoa
- 3 tablespoons grated chocolate
- 3 ounces bittersweet chocolate, chopped
- 2 teaspoons shortening
- 1. In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir until mixture is thickened and coats the back of a spoon.
- 2. Remove from the heat; divide mixture among three small bowls. Into one bowl, stir rum and coffee granules until smooth. Stir raisins and Cognac into another; stir orange liqueur and peel into the third bowl.
- 3. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls.
- 4. Roll the coffee-flavored truffles in cocoa; roll the raisin-flavored truffles in grated chocolate.
- 5. In a microwave, melt bittersweet chocolate and shortening; stir until smooth. Dip orange-flavored truffles in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets.
- 6. Refrigerate truffles for 2 hours or until firm. Store in an airtight container in the refrigerator. Yield: about 3 dozen.
1 truffle equals 94 calories, 8 g fat (4 g saturated fat), 27 mg cholesterol, 13 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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