Chocolate Truffles

Ingredients:

• 8 oz. bittersweet 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. Invert 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. You can have your truffles and eat them too. These sweet truffles are sugar-free and are chocolatey and addictive. I highly recommend using bittersweet or dark chocolate for a richer flavor. I also highly recommend putting the chopped hazelnuts into the truffles for more of a crunch. These sweet treats literally melt in your mouth they are that delicious.