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Desserts

KosherEye.com

Hodkin_truffles_2_300w
By Cindy Hodkin
Cooking Instructor, Reformed attorney – now food writer via her column, Sifted

Ingredients

6 ounces dark chocolate, chopped
 such as Scharffenberger or Barry Callebaut
1/4 cup parve whipped topping
 (such as Haddar brand)
Pinch of salt
1 Tbsp. margarine
1 1/2 ounces dried cranberries or black raisins
1 1/2 ounces unsalted nuts, chopped (walnuts, pistachios, cashews or almonds)
Cocoa mix powder such as Ghirardelli
Confectioner's sugar
Coconut flakes

Directions

Put heatproof bowl over boiling water-- be sure bottom of bowl does not touch water.
Heat margarine and chocolate until almost melted, mixing with a wooden spoon.
Add salt and whipped topping; combine until completely smooth.
Remove from heat, stir in cranberries and nuts. Refrigerate for at least 2 hours. Overnight is fine.
Form balls- Then roll balls in your choice of cocoa, confectioner's sugar, cocoa mix or coconut- or sprinkle with Malden salt. Store in refrigerator.

 

Notes

Recipe can be doubled.
Cindy is happy to respond to any questions. Contact her at koshercookinggn@gmail.com

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