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Classic Chocolate Truffles

Yield About 20
Sweeten the holidays with homemade candy. Share edible gifts wrapped in festive boxes or bags.

Ingredients

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

Nutrition Information

  • calories 78
  • fat 5 g
  • satfat 3 g
  • protein 1 g
  • carbohydrate 10 g
  • fiber 2 g
  • cholesterol 5 mg
  • sodium 4 mg

How to Make It

  1. 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.)

  2. 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.