Chocolate Cocoa Truffles

I know that a truffle is the fruiting body of a subterranean fungus and as such is not very appealing to many, and some truffle species are quite rare and highly prized as a food in many countries. However, the chocolate cocoa truffle recipe presented here has nothing to do with a fungus or mushroom. Chocolate truffles, whose appearance resemble the black Périgord truffles fungi, are one of foods that I enjoy to satisfy my cravings for chocolate – either as a snack or even dessert. These chocolate truffles also make ideal Christmas presents in a nice gift box and not many can say no to these wonderful, delicious, easy to make, chocolate cocoa truffles.

Ingredients:
1 can of chocolate frosting (your choice of brand name)
3 oz unsweetened chocolate
1 cup cocoa powder
1/2 cup dried fruits (such as raisins, cranberries, blueberries, etc.)
1/2 cup coconut flakes
1/2 cup roasted nuts (walnuts, almonds, peanuts or combination)

Directions:
Bring a small pot of water to boil. Place the unsweetened chocolate in a stainless steal bowl over boiling water to melt the chocolate.

In a small food processor, combine the nuts and dried fruit and chop to small pieces.

When the chocolate is melted, blend frosting and the fruit-nut mixture into the melted chocolate. Mix well and chill until thick and workable.

 

 

 

Form into 1 inch balls and roll in cocoa powder. Refrigerate until the truffles are ready to place into box or put on a plate decorated with fresh fruits and served.