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Chocolate Truffles

If you eat well at least 80% of the time, you always leave room for some indulgence. These truffles are rich, but real! Try making them for your loved ones this Valentine’s day.

125 mL whipping cream ½ cup
180 g bittersweet chocolate, finely chopped 6 oz
30 mL Western Family butter, softened 2 Tbsp
75 mL liqueur or flavour extract to taste 1/3 cup
75 mL ground almonds 1/3 cup
250 mL icing sugar 1 cup

Dip:

250 g bittersweet chocolate, chopped 8 oz

Optional Coating:

75 mL choice of shredded coconut, chocolate 1/3 cup
sprinkles, slivered candied orange peel,
ground almonds, coarse cane sugar, etc.

1. In a small, heavy-bottomed saucepan, heat cream over medium-high heat until it just comes to a full, roaring boil. Remove from heat.

2. Stir in chopped chocolate and butter until melted.

3. Stir in liqueur (or drops of flavour extract), almonds and icing sugar. Mix well until no trace of icing sugar remains.

4. Pour chocolate mixture into shallow pan, cover with plastic wrap and refrigerate until firm, approx. 4 hours or overnight.

5. To form truffles, scoop out 1 Tbsp truffle mixture and roll into 1 inch balls (be sure your hands are cool and dry). Place on wax paper-lined baking sheets; chill 1-2 hours (or overnight) until firm.

6. For topping, melt 8 oz chopped chocolate in a double boiler over (not in) simmering water. Transfer melted chocolate to shallow bowl. To dip truffles, use 2 wide-tine forks and quickly dip truffles, just enough to coat. Let excess chocolate drip off the balls. Transfer dipped truffles to a wax-paper lined baking sheet.

7. If using a coating, immediately roll truffle in 1 tsp of coating before the chocolate sets.

8. Store truffles in the refrigerator and bring to room temperature before serving. Truffles will keep for one month if refrigerated in an airtight container.


Makes about 36 truffles

Nutritional analysis per serving
Calories 106, Protein 1.5 g, Carbohydrate 8.3 g, Fat 8.8 g