Chocolate Truffle Filling Prep: 5 min; Cook: 5 min; Chill: 40 min Makes 12 servings, about 1 2/3 cups 1 package (12 ounces) semisweet chocolate chips (2 cups) 1/4 cup stick margarine or butter 1/2 cup whipping (heavy) cream or hazelnut- flavored nondairy liquid creamer 1. Heat chocolate chips and margarine in heavy 2-quart saucepan over low heat, stirring constantly, until chocolate is melted; remover from heat 2. Stir in whipping cream. Refrigerate 30 to 40 min- utes, stirring frequently, just until thick enough to mound and hold its shape when dropped from a spoon. If filling becomes too thick, microwave on High (100%) 10 to 15 seconds to soften.) Fills and frosts one 8 - or 9-inch cake layer, split *It's not recommended that you use vegetable oil spreads 1 Serving: Calories 205 (Calories from Fat 135); Fat 15g (Saturated 8g); Cholesterol 10mg; Sodium 50mg; Carbohydrate 18g (Dietary Fiber 2g); Protein 1g
Happy Eating Everyone!!!!!!!!!! Love ya, Angel Grubaugh --------------------------------- Never Miss an Email Stay connected with Yahoo! Mail on your mobile. Get started! --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
