Black Velvet Truffle Bar
For an upscale, interactive dessert, allow guests to roll their own truffles in an assortment of coatings.
- 6 ounces (175 g) fine-quality bittersweet chocolate (60% cocoa)
- 2/3 cup (150 mL) heavy whipping cream
- 1/2 teaspoon (2 mL) Double-Strength Vanilla or 1 teaspoon (5 mL) vanilla extract
- 1/2 cup (125 mL) assorted coatings such as toasted coconut; grated chocolate; finely chopped pistachios; finely chopped, toasted almonds; or finely chopped toffee candy bars
Finely chop chocolate with Food Chopper; place in Small Batter Bowl. Add cream. Microwave, uncovered, on HIGH 30 seconds; stir until smooth. If necessary, microwave an additional 15 seconds or until smooth. Stir in vanilla. Cover; let stand at room temperature until mixture is firm enough to scoop (at least 3 hours or overnight). Using Small Scoop, scoop truffles onto serving platter. Cover with plastic wrap until ready to coat truffles.
Prepare assorted coatings and place into serving bowls. Roll truffles in coatings.
- 12 truffles servings of 2 truffles
Nutrients per serving:
Calories 290, Total Fat 25 g, Saturated Fat 14 g, Cholesterol 35 mg, Carbohydrate 19 g, Protein 3 g, Sodium 15 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
1 starch, 5 fat (1 carb)
Truffles are rich confections made with melted chocolate, butter or cream, and various flavorings such as vanilla, liquors, or spices. Once cooled, the truffle mixture is rolled into balls and coated with various coatings. They were named after the prized, rare fungus with the same name.
The truffle mixture should be at room temperature to roll in coatings. Truffles can be stored, covered, in the refrigerator for up to 1 week or frozen for up to 3 months. Make sure to return to room temperature before serving for best flavor and texture.