PREP: 1 hour CHILL: 1 hour 30 minutes MAKES: 25 to 30 truffles

Classic Truffles

What You’ll Need

1 11.5- to 12-oz. pkg. semisweet chocolate pieces or milk chocolate pieces

⅓ cup whipping cream

4 tsp. cherry brandy, hazelnut or orange liqueur, or milk

3 Tbsp. finely chopped candied cherries or candied orange peel

Unsweetened cocoa powder, finely chopped toasted nuts, and/or powdered sugar

How to Make It

1. In a medium heavy saucepan combine chocolate pieces and whipping cream. Cook and stir constantly over low heat until the chocolate melts. Remove saucepan from heat; cool slightly. Sir in cherry brandy. Beat the truffle mixture with a mixer on low until mixture is smooth. Stir in candied cherries. Chill 1½ to 2 hours or until firm.

2. Line a tray or baking sheet with waxed paper. Shape the chilled chocolate mixture into ¾- to 1-inch balls. Roll balls in cocoa powder, finely chopped nuts, and/or powdered sugar; place on prepared tray.

To Store: Arrange truffles in a single layer in an airtight container and store in the refrigerator up to 2 weeks. Let stand at room temperature about 30 minutes before serving.

PER TRUFFLE: 85 cal., 5 g fat (3 g sat. fat), 4 mg chol., 3 mg sodium, 11 g carb., 1 g fiber, 1 g pro.