Trio of Chocolate Truffles


  • ½ cup (about 2 ounces) finely chopped unsalted pistachios
  • ¾ cup (about 2 ½ ounces) sweetened shredded coconut, toasted
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1 (12-ounce) package (about 2 cups) semisweet chocolate chips
  • 2/3 cup whipping cream

1. 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. 2. Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet...

View full recipe at SpringPad


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