Almond-Coated Chocolate Truffles
Source of Recipe
Light & Tasty Magazine � 2003
Recipe Introduction
Plan ahead�needs to chill a total of 2-4 hours
Exchanges
Yield: 16 truffles
6 oz. semisweet chocolate, coarsely chopped
3 T. confectioners� sugar
1/3 c. baking fat replacement*
1 T. butter (No Substitutes)
1 T. half-and-half cream
2 T. ground almonds
Place chocolate and confectioners� sugar in a food processor or blender and process until finely chopped. In a microwave-safe bowl, combine baking fat replacement, butter and cream. Microwave on HIGH for 50-60 seconds or until hot.
With blender or food processor running, gradually add hot cream mixture to chocolate mixture in a steady stream. Blend until smooth. Transfer to a bowl; cover and refrigerate for 1-2 hours or until easy to handle.
Shape chilled mixture into 1-in. balls; roll in almonds. Place o n waxed paper-lined baking sheets. Chill 1-2 hours or until firm.
NOTE: *Recipe tested with Sunsweet Lighter Bake. Look in your baking aisle of your grocery store.
One truffle equals: 80 calories�5 gm fat (3 gm saturated)�2 mg cholesterol�10 mg sodium�9 gm carbohydrate�1 gm fiber�1 gm protein ++++ Exchanges: 1 fat�1/2 starch
|
|