½ cup unsalted butter, softened
2 ⅓ cup confectioner’s sugar
½ cup cocoa
¼ cup heavy cream, or whipping cream
1 ½ tsp vanilla
Centers:
pecan
walnuts
whole almonds , or after-dinner mints
Coatings:
coconut
nuts, crushed
confectioner’s sugar
Cream butter in large mixer bowl.
Combine 2 ½ cups confectioners’ sugar and the cocoa; add alternately with cream and vanilla to butter.
Blend well.
Chill until firm.
Shape small amount of mixture around desired center; roll into 1 inch balls.
Drop into desired coating and turn until well covered.
Chill until firm.
Makes about 3 dozen truffles.
Sugar: 8g
:
Calcium: 3mg
Calories: 62kcal
Carbohydrates: 9g
Cholesterol: 9mg
Fat: 3g
Fiber: 1g
Iron: 1mg
Potassium: 19mg
Protein: 1g
Saturated Fat: 2g
Sodium: 1mg
Vitamin A: 103IU
