Trio of Chocolate Truffles

Ingredients

• x
• x

Preparation

1. Prep: 45 min. + chilling
2. Yield: 36 Servings
3. 35 10 45
4. Ingredients
5. •12 ounces bittersweet chocolate, chopped
6. •1/3 cup butter, cubed
7. •4 egg yolks, beaten
8. •1 tablespoon rum
9. •1-1/2 teaspoons instant coffee granules
10. •1/3 cup raisins
11. •1 tablespoon Cognac or brandy
12. •4-1/2 teaspoons orange liqueur
13. •1-1/2 teaspoons grated orange peel
14. •COATINGS:
15. •1 tablespoon baking cocoa
16. •3 tablespoons grated chocolate
17. •3 ounces bittersweet chocolate, chopped
18. •2 teaspoons shortening


19. Directions
20. •In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir until mixture is thickened and coats the back of a spoon.
21. • Remove from the heat; divide mixture among three small bowls. Into one bowl, stir rum and coffee granules until smooth. Stir raisins and Cognac into another; stir orange liqueur and peel into the third bowl.
22. • Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls.
23. • Roll the coffee-flavored truffles in cocoa; roll the raisin-flavored truffles in grated chocolate.
24. • In a microwave, melt bittersweet chocolate and shortening; stir until smooth. Dip orange-flavored truffles in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets.
25. • Refrigerate truffles for 2 hours or until firm. Store in an airtight container in the refrigerator. Yield: about 3 dozen.








26. Nutritional Facts 1 truffle equals 94 calories, 8 g fat (4 g saturated fat), 27 mg cholesterol, 13 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch