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Chocolate Truffles


Last updated 2/2/2021 at 3:53pm

It’s Valentine’s Day, but a pricey box of chocolates isn’t in the budget this year. No worries: We believe – and maybe you do, too – that the most special gifts are often homemade.

8 ounces bittersweet chocolate

1/2 cup heavy or whipping cream

3 tablespoons unsalted butter, softened

1/3 cup toasted and finely chopped hazelnuts

3 tablespoons unsweetened cocoa

1. In food processor with knife blade, pulse chocolate until finely ground. In 1-quart pan, heat cream to boiling. Add cream to chocolate; blend until smooth. Add butter; blend well.

2. Line 9-by-5-inch loaf pan with plastic wrap. Pour chocolate mixture into pan. Refrigerate until cool and firm enough to handle, 3 hours.

3. Invert chocolate block onto cutting board. Cut chocolate into 24 (or 12 for larger egg-shaped) pieces. Shape each piece into a ball (or oval for eggs). Roll half the truffles in hazelnuts; roll the other half in cocoa.

4. Refrigerate up to 1 week, or freeze up to 1 month. Let stand at room temperature 1 hour before serving.

* Each serving: About 90 calories, 8g total fat (4g saturated), 11mg cholesterol, 5mg sodium, 6g total carbs, 1g dietary fiber, 1g protein.

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