Total Time
36mins
Prep 30 mins
Cook 6 mins

This recipe comes from Diabetic Gourmet. The food exchanges are, 1/2 starch/bread, 1 fat.

Ingredients Nutrition

Directions

  1. Line baking sheets with waxed papper.
  2. Heat cognac in a small saucepan just to simmering.
  3. Remove from heat.
  4. Add cream, Bring to simmering.
  5. Place ALL the chocolate and the 3/4 cup confectioners' sugar in a food processor and whirl 1 to 2 minutes or until finely chopped.
  6. With Machine running, ADD cream mixture in a steady stream.
  7. Process until smooth.
  8. Scrap into a medium-size bowl.
  9. Refrigerate just until thick enough to hold shape, about 1 hour.
  10. Drop by teaspoons onto prepared baking sheets.
  11. With your hands, QUICKLY shape into balls.
  12. (Refrigerate to firm if necessary) Place in freezer 30 minutes.
  13. Prepare coating: Sift cocoa powder and confectioners' sugar into small bowl.
  14. Add truffles, 3 at a time; toss to coat.
  15. Refrigerate in airtight containers up to 1 month.
  16. Serve at room temperature.
  17. ENJOY.

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