Average Rating: 3TOTAL TIME: Prep: 45 min. + chilling
YIELD: about 3 dozen.Ingredients
- 12 ounces bittersweet chocolate, chopped
- 1/3 cup butter, cubed
- 4 large egg yolks, beaten
- 1 tablespoon rum
- 1-1/2 teaspoons instant coffee granules
- 1/3 cup raisins
- 1 tablespoon Cognac or brandy
- 4-1/2 teaspoons orange liqueur
- 1-1/2 teaspoons grated orange zest
COATINGS:- 1 tablespoon baking cocoa
- 3 tablespoons grated chocolate
- 3 ounces bittersweet chocolate, chopped
- 2 teaspoons shortening
Instructions
- 1. In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir until mixture is thickened and coats the back of a spoon.
- 2. Remove from the heat; divide mixture among three small bowls. Into one bowl, stir rum and coffee granules until smooth. Stir raisins and Cognac into another; stir orange liqueur and zest into the third bowl.
- 3. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls.
- 4. Roll the coffee-flavored truffles in cocoa; roll the raisin-flavored truffles in grated chocolate.
- 5. In a microwave, melt bittersweet chocolate and shortening; stir until smooth. Dip orange-flavored truffles in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets.
- 6. Refrigerate truffles for 2 hours or until firm. Store in an airtight container in the refrigerator.
Nutrition Facts
1 each: 94 calories, 8g fat (4g saturated fat), 27mg cholesterol, 13mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein.
Diabetic Exchanges: 1 fat, 1/2 starch.
