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Chocolate Fudge Truffles

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ready in: 30-60 minutes
serves/makes:   1.25 lbs

recipe id: 31060
cook method: stovetop

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4 ounces semisweet chocolate chopped in small pieces
6 tablespoons unsalted butter
4 tablespoons heavy cream
3 1/2 cups sifted confectioners' sugar
1 tablespoon pure vanilla, cognac, or cognac vanilla


Combine chocolate and cream in a heavy bowl over simmering water. Beat until chocolate melts and the mixture is smooth.

Remove from heat and add to the confectioners' sugar in a mixer or processor. Add vanilla; mix thoroughly.

Spoon into a buttered 8" square pan. Refrigerate until it is set, at least several hours or overnight.

Cut into squares. Store in a tight tin box and keep refrigerated.

To make truffles: When the ganache has cooled enough to handle, form the mixture with 2 teaspoons or your fingers into small balls. Roll in cocoa or finely ground pecans. Store in refrigerator.

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151 calories, 6 grams fat, 25 grams carbohydrates, 0 grams protein per ounce. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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