yield: 18 truffles (1 per serving)
prep time: 15 minutes, plus 2 hours to chill
Who knew truffles could be so easy to make? And they’re pretty, too! Experiment with different toppings. If you tire of cocoa powder or shredded coconut, try a coating of crushed nuts. I personally gravitate toward pecans, but that is simply because pecans are the nut of choice here in the South when it comes to desserts (and because I love their buttery, rich flavor). You can also add flavor extracts to these truffles.
• 1 cup sugar-free chocolate chips
• ½ cup heavy whipping cream
SUGGESTED COATINGS:
• Cocoa powder
• Unsweetened shredded coconut
• Crushed nuts (raw or roasted) of choice
1. Put the chocolate chips in small bowl.
2. In a small saucepan over low heat, bring the cream to a simmer.
3. Pour the hot cream over the chocolate. Allow to sit for a few minutes until the chocolate begins to melt, then stir until smooth. Allow to cool, then refrigerate the mixture for 2 hours.
4. Line a small sheet pan or tray with parchment paper.
5. To make the truffles, scoop a teaspoon-sized ball of the chocolate mixture. Quickly roll it between the palms of your hands. Then roll it in the coating of your choice and place the ball on the lined pan. Repeat with the rest of the truffle mixture and coating.
6. Refrigerate for at least 1 hour before serving. Allow the truffles to sit out for 10 minutes to soften before eating. Store in an airtight container in the refrigerator for up to a week.
