• 1/4 cup cognac
  • 1/2 heavy cream
  • 11 squares (1 ounce each) semisweet chocolate, chopped
  • 3 squares (1 ounce each) white baking chocolate, chopped
  • 1 square (1 ounce) unsweetened chocolate, chopped
  • 3/4 cup confectioners' sugar


  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons confectioners' sugar


  1. Line 2 baking sheets with waxed paper. Heat cognac in a small saucepan just to simmering. Remove from heat. Add cream. Bring to simmering.
  2. 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.
  3. 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.
  4. 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.

Recipe Yield: Servings: 3-1/2 dozen truffles

Nutritional Information Per Serving:

Calories: 76
Fat: 5 grams
Protein: 1 grams
Carbohydrates: 8 grams

Diabetic Exchanges

1/2 Starch/Bread, 1 Fat

Book Title: Family Circle's All Time Favorite Recipes