Total Time: 35 minutes | Servings: 20

Ingredients

• 8 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup strawberry jam
• 1/2 cup cocoa powder

Preparation

• Finely chop the chocolate, either by hand or by pulsing in a food processor. Reserve. Line a sheet pan with parchment paper.
• Set up a double boiler and bring the water to a simmer. Pour the cream into the bowl and set on top of the simmering water, then reduce the heat to low. Add in the chocolate and stir constantly until the chocolate is completely melted and the mixture is smooth. Remove from heat immediately. Swirl the jam in 1 tablespoon at a time, leaving swirls of jam in the mixture. Transfer to a storage tub and refrigerate for at least 2 hours or up to 3 days.
• Use a small scoop or a tablespoon to portion the cold mixture and roll between your palms to shape into balls. Place the cocoa in a medium bowl and roll each truffle in cocoa. Place each in a storage container and refrigerate until serving.

Make a special dessert cheeseboard with these truffles, fresh strawberries and fine cheeses. Or eat them straight from the refrigerator — we won’t judge.

Nutritional Information

70 calories, 4.5 g. fat, 5 mg. cholesterol, 5 mg. sodium, 9 g. carbohydrate, 1 g. fiber, 1 g. protein