* Exported from MasterCook *

COGNAC-LACED TRUFFLES

Recipe By :Diabetic Gourmet Magazine
Serving Size : 35 Preparation Time :0:30
Categories : 5-10G Low Carb Confectionary-Truffles-Balls


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup cognac
1/2 cup heavy cream
5 oz semisweet chocolate -- 150g chopped
3 oz white baking chocolate -- 90g chopped
4 oz unsweetened chocolate -- 125g chopped
1 cup splenda
- Coating-
2 tbsp unsweetened cocoa powder
2 tbsp splenda -- crushed

Line 2 baking sheets with waxed paper. Heat cognac in a small saucepan just to simmering. Remove from heat. Add cream. Bring to simmering.
Place all the chocolate and 3/4 cup confectioners' sugar in a food processor and whirl 1 to 2 minutes or until finely chopped. With machine running, add cream mixture in a steady stream. Process until smooth. Scrape into a medium-size bowl. Refrigerate just until thick enough to hold shape, about 1 hour.
Drop by rounded teaspoonfuls onto prepared baking sheets. With your hands, quickly shape into balls. (Refrigerate to firm while working if necessary.) Place in freezer 30 minutes.
Prepare coating: Sift cocoa powder and confectioners' sugar into a small bowl. Add truffles, 3 at a time; toss to coat. Refrigerate in airtight containers up to 1 month. Serve at room temperature.


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Per Serving (excluding unknown items): 64 Calories; 5g Fat (62.5% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
e-mail Tony @carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 1353 0 0 0 0 0