Directions
LINE baking sheet with parchment or wax paper.
HEAT cream to a gentle boil in small, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Add sour cream, corn syrup, vanilla extract and basil; stir to combine. Refrigerate for 15 to 20 minutes or until slightly thickened.
DROP chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 1 hour. Shape or roll into balls. Dust truffles with cocoa.* Store in airtight container in refrigerator for up to 3 days. Makes about 3 dozen truffles.
* TIP: To dust the truffles, place cocoa in a small, fine mesh strainer and tap over the rolled truffles.
Nutritional Information
- Serving Size
1/18 servings (2 pieces per serving) of recipe
- Calories 90
- Calories from Fat 70
* Percent Daily Values are based on a 2000 calorie diet.
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% Daily Value *
- Total Fat 7g 11%
- Saturated Fat 4.5g 23%
- Cholesterol 10mg 3%
- Sodium 0mg 0%
- Carbohydrates 8g 3%
- Dietary Fiber 2g 6%
- Sugars 5g
- Protein 1g
- Vitamin A 6%
- Vitamin C 2%
- Calcium 2%
- Iron 2%