Trio of Chocolate Truffles

Yield: 1 serving
Community Recipe from


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  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
December 2012

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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