- 3/4 cup fate-free half-and-half
- 4 decaffeinated green tea bags
- 1/2 lb. bittersweet chocolate, finely chopped
- 1/4 cup unsweetened cocoa powder
Makes 16 (2-piece) Servings
- Heat half-and-half in a small saucepan over medium heat. When it comes to a simmer, remove from heat and add tea bags; allow tea to steep 5 minutes.
- Gently squeeze bags over half-and-half to extract extra flavor and discard. Return to a simmer and pour over chopped chocolate in a medium bowl. Stir to combine. Place bowl in freezer and set, about 10 minutes, removing and stirring every 2 minutes. Chocolate is ready roll into truffles when it is no longer a pudding-like consistency and is starting to harden.
- Scoop out about 2 teaspoons chocolate mixture and roll in the palms of your hands to form a 1-inch ball. Repeat witht the remaining chocolate. Place cocoa powder in a shallow dish. Roll balls in the cocoa powder to coat. Shake off any excess cocoa powder (you will have 2 tablespoons remaining). Serve or store in an airtight container in the refrigerator for up to 2 weeks.
WW POINTS VALUE: 2 pts
Note: This recipe appears in the South Beach Diet Quick &Easy Cookbook. I have now become a fan of homemade truffles because they are filled with love, flavor and devilishly delicious chocolate. Green tea and dark chocolate are packed with antioxidants so these truffles are healther than the truffles you would get at an upscale chocolate shop. You can also use skim milk in place of the half-and-half and your truffles will still be delicious. I highly recommend making these treats for a party or sending them to friends and family because once you've had a bite, you'll be reaching for more.