Serves: 12
Total Calories: 187
1. Melt chocolate in double boiler over simmering water, stirring until smooth.
2. In medium saucepan, bring cream, butter and corn syrup to hard simmer over low heat (about 160° F). Remove from heat and cool 5 minutes. Whisk in chocolate, almond flavoring and the 1 1/2 tablespoons whipping cream.
3. Refrigerate until mixture cools to 80°F about 15-20 minutes. Whip mixture at medium speed until slightly thickened and lighter in color.
4. Using a spoon, drop small balls approximately one-inch in diameter, onto wax-paper surface. Refrigerate mounds until hardened, at least one hour.
5. Remove chilled truffle balls and roll in crushed KELLOGG'S COCOA KRISPIES cereal. Store in refrigerator until ready to serve.
FLAVOR OPTIONS: Any of the following flavors can be used in place of almond flavoring: Cognac, Kahlua, Cream de cocoa, Cream de menthe, Amaretto
This Chocolate Truffles recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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