Cognac-Laced Truffles

"This recipe comes from Diabetic Gourmet. The food exchanges are, 1/2 starch/bread, 1 fat."
 
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Ready In:
36mins
Ingredients:
8
Yields:
42 Truffles
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ingredients

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directions

  • Line baking sheets with waxed papper.
  • Heat cognac in a small saucepan just to simmering.
  • Remove from heat.
  • Add cream, Bring to simmering.
  • Place ALL the chocolate and the 3/4 cup confectioners' sugar in a food processor and whirl 1 to 2 minutes or until finely chopped.
  • With Machine running, ADD cream mixture in a steady stream.
  • Process until smooth.
  • Scrap into a medium-size bowl.
  • Refrigerate just until thick enough to hold shape, about 1 hour.
  • Drop by teaspoons onto prepared baking sheets.
  • With your hands, QUICKLY shape into balls.
  • (Refrigerate to firm if necessary) Place in freezer 30 minutes.
  • Prepare coating: Sift cocoa powder and confectioners' sugar into small bowl.
  • Add truffles, 3 at a time; toss to coat.
  • Refrigerate in airtight containers up to 1 month.
  • Serve at room temperature.
  • ENJOY.

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