Microwave on HIGH for 3 minutes or until mixture comes to full boil, stirring
every 1 1/2 minutes.
Add chocolate and vanilla extract; stir until chocolate is completely melted.
Refrigerate for 2 hours or until firm enough to handle.
Shape into 24 balls, each about 1 inch in diameter.
Roll in cocoa and/or coconut.
Refrigerate until ready to serve.
Store between layers of waxed paper in airtight container in refrigerator
for up to 3 weeks.
2 dozen or 24 servings, one truffle each
Size-Wise: Chocolate truffles are rolled in cocoa powder and/or coconut for a
sweet treat that is perfect for gift-giving or for serving on a special occasion.
Substitute: Substitute multi-colored sprinkles or OREO Chocolate Cookie Crumbs
for the cocoa and/or coconut.
Bittersweet Chocolate Truffle Squares: Prepare and refrigerate mixture as directed.
Sprinkle 1 cup chopped toasted PLANTERS Slivered Almonds onto bottom of foil-lined
8-inch square pan. Spread chocolate mixture evenly over almonds. Refrigerate 2 hours
or until firm.
Cut into 48 squares.
Nutritional Information: Calories 130 Total fat 11 g Saturated fat 7 g Cholesterol
15 mg Sodium 25 mg Carbohydrate 10 g Dietary fiber 2 g Sugars 7 g Protein 1 g
Vitamin A 4 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 4 %DV
Recipe and photo credit (used with permission):