Skinny Dark Chocolate Truffles

This simple, yet truly indulgent treat is a snap to make! The dark chocolate and cereal also makes it a wonderfully wholesome snack. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

oz bittersweet baking chocolate, chopped

oz semisweet baking chocolate, chopped

1/2

cup half-and-half

tablespoons hazelnut liqueur

1/2

cup crushed Chocolate Cheerios™ cereal

Finely chopped toasted pecans or flaked coconut

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1

In 1-quart heavy saucepan, heat both chocolates over low heat, stirring constantly, until melted and smooth. Remove from heat; stir in half-and-half and liqueur. Refrigerate about 2 hours, stirring once, until thick enough to hold a shape.
2

Place cereal on sheet of waxed paper. Drop chocolate mixture by rounded teaspoonfuls onto cereal; roll lightly to coat (truffles do not need to be perfectly round). Serve immediately or cover loosely with plastic wrap and refrigerate until ready to serve. Let stand at room temperature 15 minutes before serving.

Toasting really brings the flavor of the pecans alive! To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
For uniform-sized truffles, a #100 cookie or ice cream scoop comes in handy.
For a special touch, place each truffle in a decorative paper candy cup.