Yield: 7 dozen
|10 ounces||Semisweet chocolate 10 squares|
|2 ounces||Unsweetened chocolate 2 squares|
|½ cup||Butter; softened|
|8 ounces||Reduced-cholesterol liquid whole eggs|
|\N \N||Glace cherries (optional)|
|\N \N||Chopped nuts (optional)|
1. Line 2 large baking sheets with foil. Combine semisweet and unsweetened chocolate in top of double boiler set over hot, not boiling, water; stir occasionally until melted and smooth.
2. Add butter, liquid eggs, brandy and vanilla, beating with wire whisk or fork until smooth.
3. Place mixture over ice-water bath and chill 5 to 10 minutes, stirring occasionally, until frostinglike consistency but still smooth and creamy (consistency will be similar to butter cream frosting).
4. Spoon chocolate mixture into pastry bag fitted with a large, fine star tip. Pipe 1-inch diameter candies onto prepared baking sheets.
Repeat with any remaining mixture in top of double boiler, whisking occasionally if mixture tends to harden. Decorate with glace cherries and nuts, if you wish. Refrigerate for several hours or until hard enough to loosen from sheet and handle.
5. Store candies in tightly covered tin in the refrigerator for up to 1 week. Let come to room temperature to serve. Truffles can be frozen between sheets of wax paper in tightly sealed container for up to 1 month.
Nutrient value per truffle: 34 calories, 1 g protein, 3 g fat, 2 g carbohydrate, 18 mg sodium, 5 mg cholesterol. Exchange: ½ fat.
from Family Circle 11/2/93 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 10-21-94