LAST BITE

Classic Truffles

This year, give the gift of chocolaty decadence with these homemade truffles.

RECIPE ALANNA LIPSON & THE TEST KITCHEN

TEST KITCHEN TIP

Use a bamboo skewer instead of forks to dip the truffles.

MAKES ABOUT 35 TRUFFLES HANDS-ON TIME 40 MINUTES REFRIGERATION TIME 1¼ HOURS TOTAL TIME 2½ HOURS

340 g semisweet chocolate (about 12 oz), finely chopped ½ cup whipping cream (35%) ¼ cup unsalted butter, cubed 1 tbsp vanilla

Coating

225 g semisweet chocolate (about 8 oz), finely chopped 2 tbsp shortening, unsalted butter or vegetable oil 1 tsp flaked sea salt (optional)

Line 2 rimmed baking sheets with parchment paper. Place chocolate in heatproof bowl. In small saucepan, heat cream and butter over medium-high heat just until butter is melted and bubbles form around edge of pan, 1 to 2 minutes. Pour over chocolate; whisk until smooth. Whisk in vanilla. Cover and refrigerate

Using melon baller or teaspoon, drop by rounded 1 tsp onto prepared pans. Gently roll each to form balls. Freeze until hardened, about 30 minutes.

Coating In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate and shortening, stirring frequently. Remove from heat; let cool slightly.

2 forks, dip each into Coating, tapping forks on edge of bowl to remove excess; return to pan. Sprinkle with salt (if using). of Coating begins to harden, rewarm over saucepan, stirring, until softened.) hardened, about 15 minutes.

PER TRUFFLE about 104 cal, 1 g pro, 8 g total fat (5 g sat. fat), 10 g carb (1 g dietary fibre, 9 g sugar), 8 mg chol, 3 mg sodium, 60 mg potassium. % RDI: 1% calcium, 4% iron, 2% vit A, 1% folate.