Mã¤ni’s Bakery Sugar-free Truffles

INGREDIENTS

INSTRUCTIONS

http://www.pastrywiz.com/manis/recipe.htm  *Egg Free  *Makes about 24
truffles  1 To make the filling: In a medium saucepan, heat the cream
over low  heat until small bubbles appear around the edges. Remove the
saucepan  from the heat.  2 Place the chocolate chips in a medium bowl.
Pour in the hot cream  and let stand for 1 minute. Whisk gently until
the chips are  completely melted and the mixture is smooth. Transfer to
a 7 x 1  l-inch baking pan and let stand at cool room temperature until
firm,  at least 4 hours. The filling mixture can also be refrigerated,
but  don't refrigerate it until it is rock hard, just until firm enough
to  roll into balls.  3 To roll and dip the truffles: Line a baking
sheet with wax paper.  Using a melon baller or a dessert spoon, scoop
up the chocolate  filling, roll between your palms to form l-inch
balls, and place on  the baking sheet. Freeze the balls until ready to
dip.  4 In the top part of a double boiler set over very hot, but not
simmering, water, melt the chocolate chips and oil, stirring
occasionally, until smooth.  5 It is best to have a friend help you
coat the truffles, as one  person's hands will be covered in chocolate
from the dipping. Line  another baking sheet with wax or parchment
paper. Place the cocoa  powder in a small, shallow dish. Place the
ingredients in a line in  front of you in the following order: the
baking sheet with the  chocolate balls, the melted chocolate, the dish
of cocoa powder, and  the clean baking sheet.  6 Pick up a chocolate
ball and place it in the palm of your hand.  Spoon about 1 tablespoon
of melted chocolate over the ball. Roll the  ball between your palms,
lightly but completely coating the ball in  chocolate. (This will give
you a thinner shell than dipping the ball  in the chocolate and fishing
it out, and to my mind it's much  simpler.) Transfer the dipped truffle
to the cocoa and roll to coat  completely, then transfer to the clean
baking sheet. If the truffle  seems too soft to place on the baking
sheet, refrigerate the truffle  in the dish of cocoa until it firms up.
7 Refrigerate the coated truffles until the chocolate coating is hard,
about 10 minutes. Transfer the truffles to an airtight container.
(Store, refrigerated, for up to 5 days) Serve the truffles slightly
chilled. Almond Truffles: In a preheated 350 degree F. oven, bake
1-1/2 cups (6 ounces) sliced almonds, stirring often, until lightly
toasted and fragrant, 8 to 10 minutes. Cool completely. In a food
processor fitted with the metal blade or using a large sharp knife,
chop the almonds until very fine. Roll the dipped truffles in the
almonds instead of cocoa powder. Pecans or walnuts may also be used.
Coconut Truffles: In a preheated 350 degree F. oven, bake 1 cup
unsweetened dessicated coconut, stirring occasionally, until lightly
toasted, 8 to 10 minutes. Roll the dipped truffles in the toasted
coconut instead of the cocoa powder.  Posted to recipelu-digest by LSHW
<shusky@erols.com> on Mar 24, 1998

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