Recipe - Manis Bakery Sugar-Free Truffles

FILLING
2/3 cup Heavy; (whipping) cream
2 1/3 cup (14 ounces) maltsweetened
semisweet chocolate chips

DIPPING AND ROLLING
1 One half cup (9 ounces) maltsweetened
semisweet chocolate chips
1 One half teaspoon Vegetable oil
One half cup Cocoa powder; preferably
Dutch process

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 linch 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 linch 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 1One half cups (6
ounces) cut or sliced up 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 recipeludigest by LSHW shusky@erols.com on Mar 24, 1998