Triple-Chocolate Truffles

How about an end-of-the-week treat? These Triple-Chocolate Truffles are super impressive, but so easy to make. 

Triple-Chocolate Truffles
Ingredients
Truffles
8 oz (250 g) semi-sweet chocolate, chopped
3/4 cup (175 mL) heavy whipping cream, divided
1/4 tsp (1 mL) Double-Strength Vanilla
8 oz (250 g) white chocolate, chopped
10 oz (300 g) bittersweet chocolate, chopped
Drizzle
2 oz (60 g) white chocolate, chopped
Garnishes (optional, see Cook's Tip)

Directions
1 Line Loaf Pan with plastic wrap, allowing 1 in. (2.5 cm) to extend past sides. Place semi-sweet chocolate, 6 tbsp (90 mL) of the cream and vanilla in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-1 1/2 minutes or until chocolate is mostly melted, stirring every 30 seconds with Mini Mix ‘N Scraper®. Pour chocolate mixture into prepared pan; spread evenly. Cover; refrigerate 1 hour or until firm.

2 Place white chocolate and remaining 6 tbsp (90 mL) cream in clean Micro-Cooker®. Microwave as directed in Step 1. Cool slightly. Spread evenly over chilled semi-sweet chocolate. Cover; refrigerate 4 hours or overnight.

3 Carefully remove layered chocolate from pan; cut into 1-in. (2.5-cm) square truffles using Color Coated Chef's Knife. Place bittersweet chocolate into clean, dry Micro-Cooker®. Microwave as directed in Step 1; cool slightly. Transfer half of the melted chocolate to (2-cup/500-mL) Prep Bowl. Using a fork, dip one truffle at a time into chocolate; slide bottom of fork across top edge of Prep Bowl to remove excess chocolate. Push truffle off of fork onto Parchment Paper. Repeat with remaining truffles, adding additional melted chocolate to Prep Bowl as necessary. Let stand 5 minutes or until chocolate is set.

4 For drizzle, place white chocolate in (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 30 seconds. Cool slightly. Spoon chocolate into small resealable plastic bag. Twist bag to seal; trim small corner to allow chocolate to flow through. Pipe chocolate over truffles. Let stand 10 minutes or until chocolate is set.

Yield: 32 truffles servings of 1 truffle

Nutrients per serving: Calories 150, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 10 mg, Sodium 10 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g

U.S. Diabetic exchanges per serving: 1 fruit, 2 fat (1 carb)

Cook's Tips:
Truffles are easiest to work with when they're cold. For best results, keep half of the truffles in the refrigerator while dipping the other half.

If layers come apart while dipping truffles, dab some melted chocolate between layers using Small Spreader to adhere them together.

Store truffles between layers of Parchment Paper in a tightly covered container up to several weeks.

If desired, substitute garnishes such as Coarse Sea & Himalayan Salt, chopped pistachios, crystallized ginger or toasted coconut for the white chocolate drizzle.