Classic Chocolate Truffles

Sweeten the holidays with homemade candy. Share edible gifts wrapped in festive boxes or bags.

Yield: About 20

Ingredients

• 8  ounces  semisweet chocolate, finely chopped
• 1/3  cup  heavy cream
• 1  cup  unsweetened Dutch-process cocoa, for coating

Preparation

Melt chocolate in cream in a medium, heavy-bottomed saucepan over medium-low heat, stirring constantly with a wooden spoon until smooth. Pour chocolate into a bowl and let cool at room temperature until thick enough to scoop with a spoon, 1 to 2 hours. (To speed process, refrigerate for 30 minutes, but do not let it get hard.)

Put cocoa in a bowl. Using a regular teaspoon, scoop about 1 Tbsp. cooled chocolate and roll between palms to form a 1-inch ball. Place ball in cocoa and roll until thoroughly coated. Repeat with remaining chocolate mixture.

Nutritional Information

Calories:

78

Fat:

5g (sat 3g)

Protein:

1g

Carbohydrate:

10g

Fiber:

2g

Cholesterol:

5mg

Sodium:

4mg