Cocoa Dusted Chocolate Truffles
Serving Size / Yield
- 6 oz. semi-sweet baking chocolate
- 2 Tbs. margarine
- 1/4 C. whipping cream
- 1 Tbs. shortening
- 1/2 C. cocoa powder
In a saucepan over low heat, melt baking chocolate while stirring constantly. Remove from heat. Stir in butter until melted. Add whipping cream. Mix well. Chill in fridge for 10 to 15 minutes.
Scoop teaspoon of mixture on cookie sheet with aluminum foil. Shape into balls. Freeze 30 minutes.
Heat shortening and chocolate chips over low heat. Stir constantly until chocolate is melted. Remove from heat. Dip truffles in chocolate. Pour cocoa powder on plate. Roll balls in cocoa powder and return to cookie sheet. Chill truffles for about 10 minutes.