Chocolate Truffles

Ingredients:

• 8 oz. bittersweet or semisweet chocolate, chopped
• 3 tbsp. unsalted butter
• 1/3 cup fat-free half-and-half
• 3 tbsp. finely chopped toasted hazelnuts
• 3 tbsp. unsweetened cocoa powder

Makes 32 Servings (1 truffle per serving)

1. Line a 5 x 9-inch loaf pan with plastic wrap; spray with nonstick spray.
2. Combine the chocolate and butter in a medium saucepan and set over low heat. Cook, stirring often, until melted and smooth. Remove the saucepan from the heat and stir in the half-and-half until well blended.
3. Scrape the chocolate mixture into the loaf pan and spread evenly. Cover tightly with plastic wrap and refrigerate until firm, at least 3 hours or up to 2 days.
4. Put the hazelnuts and cocoa powder on 2 separate plates. Inver the loaf pan onto a cutting board; remove the plastic wrap. With a sharp knife, cut the chocolate mixture into 32 equal squares. Lightly coat half of the squares in the hazelnuts and half in the cocoa powder. Place the truffles in a covered container, separating the layers with sheets of wax paper. Refrigerate up to 1 week.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. How can you not love chocolate truffles? Chocolate truffles are delicious when they are done right. You can have your truffles and eat them too. There is no sugar in these truffles and they are absolutely delicious. I highly recommend mixing the nuts and cocoa powder together to make the truffles more flavorful with a crunch. You can use almonds, walnuts or any kind of nut in this recipe and they will still be good. I also highly recommend adding a touch of vanilla extract when combining the chocolate and butter for more flavor.