Velvety Chocolate Truffles
Who knew that truffles could be so easy? Wrap up an assortment and give them to someone special this holiday season.
- 2 squares (1 oz/30 g) each unsweetened baking chocolate
- 1 pkg (12 oz/500 mL) semi-sweet chocolate morsels
- 1 container (8 oz/226 g) frozen whipped topping, thawed, divided
- 1/4 tsp (1 mL) Double-Strength Vanilla
- Assorted coatings such as unsweetened cocoa powder, toasted chopped almonds, grated chocolate or toasted coconut
Coarsely chop chocolate squares using Food Chopper. Place chopped chocolate, chocolate morsels and half of the whipped topping in Large Micro-Cooker®; microwave, uncovered, on HIGH 1 1/2-2 minutes or until chocolate is melted and smooth, stirring after each 20-second interval. Pour chocolate into Classic Batter Bowl using Classic Scraper; cool slightly. Fold in remaining whipped topping and vanilla.
Spread truffle mixture onto Cutting Board; refrigerate 30 minutes or until firm enough to scoop. (Do not allow chocolate to harden too long or the coatings will not adhere well to the truffles.)
Using Small Scoop, scoop truffle mixture onto small plates containing assorted coatings. For easier scooping, dip scoop into hot water after every few truffles and tap on paper towels to remove excess water. Wearing plastic gloves, roll truffles in coating. Serve.
- About 40 truffles servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 70, Total Fat 4.5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 1 g, Sodium 0 mg, Fiber less than 1 g
To toast almonds, place almonds in (8-in.) Saute Pan. Heat over medium heat 3-5 minutes or until almonds begin to brown, stirring frequently. Remove from pan; cool completely.
To toast coconut, preheat oven to 350°F. Spread coconut onto Small Bar Pan. Bake 10-12 minutes or until light golden brown; remove from oven and cool completely.
If desired, 1/2 teaspoon vanilla can be substituted for the Double Strength Vanilla.