TRIO OF CHOCOLATE TRUFFLES

Trio of Chocolate Truffles image

Provided by Laurie Schobelock

Yield Makes about 30 truffles

Number Of Ingredients 6

2/3 cup whipping cream
1 (12-ounce) package (about 2 cups) semisweet chocolate chips
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
3/4 cup (about 2 1/2 ounces) sweetened shredded coconut, toasted
1/2 cup (about 2 ounces) finely chopped unsalted pistachios

Steps:

Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours.
Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes.
Place cocoa, coconut and nuts in separate bowls. Roll truffles between hands into rounds. Roll 1/3 of truffles in cocoa, 1/3 in coconut and 1/3 in nuts. Cover with plastic; chill until ready to serve. (Can be made 2 weeks ahead. Keep chilled.)