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Recipes
Shopping list
Ingredients
- 1 lemon, for zest/juice
- ⅓ cup heavy cream
- 12 oz white chocolate morsels
- 1 cup shredded sweetened coconut
Prep
- Hazelnut Crunch Truffles. Prepare truffles using semisweet (or milk) chocolate morsels. Substitute ⅓ cup chocolate hazelnut spread instead of lemon juice and zest. Chill. Roll truffles in 1 cup very finely chopped hazelnuts.
- Chocolate Cherry Truffles. Prepare truffles using 10 oz bittersweet (or dark) chocolate morsels. Substitute ⅓ cup finely chopped maraschino cherries instead of lemon juice and zest. Chill. Roll truffles in 1 cup hot chocolate dry powder.
Steps
- Zest lemon peel (1 tablespoon); squeeze for juice (2 teaspoons). Place heavy cream and zest in small saucepan on medium-low. Bring to a simmer and remove from heat; add chocolate and let stand 5 minutes.
- Whisk cream mixture until smooth; stir in lemon juice and pour mixture onto a baking sheet. Chill 60 minutes (or overnight). Scoop and roll into 1-inch balls (about 1 tablespoonful); roll truffle in coconut until evenly coated. Chill until ready to serve. (Makes 24 truffles.)
Amount per 1⁄24 recipe serving: Calories 110, Total Fat 7g, Sat Fat 5g, Trans Fat 0g, Chol 5mg, Sodium 25mg, Total Carb 11g, Fiber 0g, Sugars 10g, Protein 1g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 0%