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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This recipe comes from Diabetic Gourmet. The food exchanges are, 1/2 starch/bread, 1 fat. Ingredients:
1/4 cup cognac |
1/2 cup heavy cream |
11 ounces semisweet chocolate, chopped |
3 ounces white chocolate baking squares, chopped |
1 ounce unsweetened chocolate, chopped |
3/4 cup confectioners' sugar |
2 tablespoons unsweetened cocoa powder |
2 tablespoons confectioners' sugar |
Directions:
1. Line baking sheets with waxed papper.
2. Heat cognac in a small saucepan just to simmering.
3. Remove from heat.
4. Add cream, Bring to simmering.
5. Place ALL the chocolate and the 3/4 cup confectioners' sugar in a food processor and whirl 1 to 2 minutes or until finely chopped.
6. With Machine running, ADD cream mixture in a steady stream.
7. Process until smooth.
8. Scrap into a medium-size bowl.
9. Refrigerate just until thick enough to hold shape, about 1 hour.
10. Drop by teaspoons onto prepared baking sheets.
11. With your hands, QUICKLY shape into balls.
12. (Refrigerate to firm if necessary) Place in freezer 30 minutes.
13. Prepare coating: Sift cocoa powder and confectioners' sugar into small bowl.
14. Add truffles, 3 at a time; toss to coat.
15. Refrigerate in airtight containers up to 1 month.
16. Serve at room temperature.
17. ENJOY.
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