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Cotton Tail, Hazelnut Crunch, and Chocolate Cherry Truffles

Cotton Tail, Hazelnut Crunch, and Chocolate Cherry Truffles
Servings:
24
Total Time:
about 1 1/2 hours
Active Time:
20 minutes

Ingredients

1 lemon, for zest/juice
1/3 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, as noted above. Substitute 1/3 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, as noted above. Substitute 1/3 cup finely chopped maraschino cherries instead of lemon juice and zest. Chill. Roll truffles in 1 cup hot chocolate dry powder.

Steps

  1. 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.
  2. 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.)

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Nutritional Information

CALORIES (per 1/24 recipe) 110kcal; FAT 7.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 5mg; SODIUM 25mg; CARB 11g; FIBER 0.00g; SUGARS 10g; PROTEIN 1g; CALC 2%; VIT A 0%; VIT C 0%; IRON 0%

 

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