Chocolate Truffles

On my last trip to the grocery store, I stopped by the candy aisle to replenish my supply of after-dinner chocolate. I usually head straight for the Lindt, but a bright yellow sign for half off on these guys caught my eye:


Anomaly: The wrapper is actually a bright purple, but due to the way digital cameras store images, it looks blue. Sweetie and I had some fun placing it next to other blue and purple items in the house to see the contrast on/off screen.


That can is roughly the shade of the wrapper with just a hint more red. If we have difficulties capturing colors with modern technology, I can't imagine the headaches early Technicolor people must have gone through.

Resetting mental coordinates; proceeding. I ate one of the bars plain, but there's a reason it was a fraction the price of the Lindt. The texture was okay, but it tasted closer to milk than the advertised dark chocolate. I didn't want to waste my dessert-time on something I didn't particularly like, so I did something new with the remnants: truffles!

I don't know where I found this recipe, but it sounded relatively foolproof. I first broke up 3/4 of a Cadbury bar.


I microwaved the chocolate for one minute, then stirred until smooth. Then I added 3/4 of a cup of fat free whipped topping and folded everything together into a sticky, glossy mixture. I placed some parchment paper on a plate and dropped the chocolate cream by tablespoonfuls.


Since I didn't have enough room on the plate for more than seven truffles, there was some chocolate cream leftover. I ate it warm with a small scoop of vanilla ice cream--it made a lovely and unexpected fudge sauce. Two recipes in one!

I left the plate in the freezer for an hour. When the truffles were firm enough to handle, I rolled them in cocoa powder.


These truffles aren't dense and fudgey like the kind you buy from chocolatiers, but they're very creamy and indulgent. My sweetie said they taste like chocolate Cool Whip, but I hope they're a little more unique than that.