DULCE DE LECHE AND NUT-BUTTER TRUFFLES
Provided by Maggie Ruggiero
Categories Chocolate Dessert Valentine's Day New Year's Eve Anniversary Engagement Party Party Potluck Double Boiler Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Soy Free Kosher
Yield Makes about 30 truffles
Number Of Ingredients 7
Steps:
- Make truffles:
- Melt chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in dulce de leche and nut butter. Cool slightly, then roll level teaspoons of mixture into balls and place on a tray. Chill completely, about 30 minutes.
- Coat truffles:
- Sift cocoa powder into a medium baking pan or onto a tray. Melt chocolate in a shallow heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove pan from heat, leaving bowl over water. Dip truffles, 1 at a time, in chocolate, lifting out with a fork and letting excess drip off, then immediately transfer to cocoa, turning to coat. Let stand until coating is set, then shake off excess cocoa in a sieve. (Remaining cocoa can be sifted and returned to container.)
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