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[Obesity Discussion]

COCONUT-CASHEW CHOCOLATE TRUFFLES

Servings: 32
Prep time: 0:40:00
Bake/Cook time: 0:00:00

Calories: 122
Fat: 11 grams
Protein: 1 grams
Carbohydrates: 3 grams
Fiber: 2 grams
Net Carbs: 1 grams
3/4 cup heavy cream
2 tablespoons granular sugar substitute
2 tablespoons (1/4 stick) unsalted butter
5 Atkins Endulge™ Chocolate Candy Bars, finely chopped
3 ounces unsweetened chocolate, finely chopped
3/4 teaspoon vanilla extract
1 cup unsweetened dried coconut, divided
1/2 cup very finely chopped unsalted cashews
1. Combine cream, sugar substitute and butter in a small
saucepan. Bring to a simmer. Place chopped chocolate
in a medium bowl; pour hot cream mixture over
chocolate. Let stand 5 minutes.
2. Stir chocolate mixture gently until chocolate is
completely melted. Stir in extract and 1/2 cup of the
coconut. Refrigerate until firm, about 1 hour 45 minutes,
stirring occasionally. (Truffles will be easier to form if the
mixture is not too stiff.)
3. Toast the remaining 1/2 cup coconut in a dry skillet over
medium heat, shaking often, until lightly browned;
transfer to a bowl and cool.
4. Roll the chocolate mixture into 32 balls about the size of
large marbles. Roll half of the balls in cashews and half
in toasted coconut. Place in an airtight container
between layers of wax paper. Refrigerate up to one
week.
These rich chocolatey candies are a snap to make. The
unsweetened chocolate adds intensity of flavor, making this a
very adult confection thats sure to appeal to chocoholics. For
subtler chocolate flavor, decrease the amount of unsweetened
chocolate.

Atkins - Coconut-Cashew Chocolate Truffles

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