Chocolate Mascarpone Truffles
These luscious, satiny truffles are so versatile...omit the pistachos and try all three variations listed below. —Diane Fuqua, Baltimore, Maryland
Total TimePrep: 45 min. + chilling Cook: 5 min.
Makesabout 4 dozen
- 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
- 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.
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 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 Facts1 truffle: 103 calories, 8g fat (4g saturated fat), 9mg cholesterol, 22mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 2g protein.
Originally published as Chocolate Mascarpone Truffles in Taste of Home Christmas Annual 2012