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Almond-Coated Chocolate Truffles

Source of Recipe

Light & Tasty Magazine – 2003


Recipe Introduction

Plan ahead…needs to chill a total of 2-4 hours Exchanges
Yield: 16 truffles

6 oz. semisweet chocolate, coarsely chopped
3 T. confectioners’ sugar
1/3 c. baking fat replacement*
1 T. butter (No Substitutes)
1 T. half-and-half cream
2 T. ground almonds

Place chocolate and confectioners’ sugar in a food processor or blender and process until finely chopped. In a microwave-safe bowl, combine baking fat replacement, butter and cream. Microwave on HIGH for 50-60 seconds or until hot.

With blender or food processor running, gradually add hot cream mixture to chocolate mixture in a steady stream. Blend until smooth. Transfer to a bowl; cover and refrigerate for 1-2 hours or until easy to handle.

Shape chilled mixture into 1-in. balls; roll in almonds. Place o n waxed paper-lined baking sheets. Chill 1-2 hours or until firm.

NOTE: *Recipe tested with Sunsweet Lighter Bake. Look in your baking aisle of your grocery store.

One truffle equals: 80 calories…5 gm fat (3 gm saturated)…2 mg cholesterol…10 mg sodium…9 gm carbohydrate…1 gm fiber…1 gm protein ++++ Exchanges: 1 fat…1/2 starch