|Sweet cooking chocolate||12 Ounce (3 Bars, 4 Ounce Each)|
|Butter/Margarine||3⁄4 Cup (12 tbs), cut into pieces|
|Eggs||2 , beaten|
|Egg yolks||2 , beaten|
|Ground filberts||3⁄4 Cup (12 tbs), divided|
|White cr�me de menthe||1⁄3 Cup (5.33 tbs)|
Place chocolate in medium bowl.
Microwave at 50% (Medium) 2 to 5 minutes, or until melted, stirring 2 or 3 times.
Stir in butter until melted.
Blend in eggs and egg yolks.
Microwave at 50% (Medium) 4 1/2 to 5 1/2 minutes, or until very hot and thickened, stirring with wire whip several times.
Blend in 1 cup ground filberts and creme de menthe.
Refrigerate 3 hours, or until mixture is firm enough to shape into balls.
Shape into 1- to 1 1/2-in balls.
Mix remaining 3/4 cup filberts and the cocoa.
Roll balls in filbert mixture to coat.
Freeze in single layer on tray until firm.
Wrap, label and freeze no longer than 6 months.
To serve, unwrap 12 truffles and arrange in single layer on plate.
Microwave at 30% (Medium-Low) 1 minute, rearranging once.
Let stand 10 minutes.
Repeat, as desired.
Calories 492 Calories from Fat 403
% Daily Value*
Total Fat 47 g72.6%
Saturated Fat 26 g130.1%
Trans Fat 0 g
Cholesterol 144.5 mg48.2%
Sodium 33.1 mg1.4%
Total Carbohydrates 21 g6.9%
Dietary Fiber 9.1 g36.4%
Sugars 5.1 g
Protein 10 g19.6%
Vitamin A 12.9% Vitamin C 0.87%
Calcium 7.4% Iron 48.1%
*Based on a 2000 Calorie diet