Servings: 32

8 ounces Bittersweet Chocolate, chopped 8 ounces Bittersweet Chocolate, chopped
3 tablespoons unsalted butter 3 tablespoons unsalted butter
1/3 cup fat-free half-and-half ⅓ cup fat-free half-and-half
¼ teaspoon vanilla extract ¼ teaspoon vanilla extract
pinch salt pinch salt
6 tablespoons shredded sweetened coconut, finely chopped 6 tablespoons shredded sweetened coconut, finely chopped
¼ cup unsweetened cocoa powder ¼ cup unsweetened cocoa powder

Line 5 x 9-inch loaf pan with plastic wrap; spray wrap with nonstick spray
Combine chocolate and butter in medium saucepan. Cook over low heat, stirring often, just until melted and smooth. Remove saucepan from heat.
Stir in half-and-half, vanilla, and salt until blended. Transfer mixture to loaf pan and spread evenly. Cover pan with plastic wrap and refrigerate until firm- at least 3 hours or up to 3 days.
Spread coconut on plate. Uncover loaf pan and unmold truffle mixture on cutting board; remove plastic wrap.
Cut truffle mixture into 8 equal slices with a sharp knife. Cut each slice into quarters to make 32 squares. One at a time, dust your hands lightly with cocoa powder and roll squares between your hands to make balls. Roll balls in coconut until lightly coated. Discard any leftover cocoa powder.
Transfer truffles to airtight container, separating layers with sheets of waxed paper. Cover and refrigerate up to one week.

Per serving (2 truffles): 51 cal. 5g total fat, 3g saturated fat, 14 mg sodium, 3g total carb, 0g sugar, 0g fiber, 1g protein  Per serving (2 truffles): 51 cal. 5g total fat, 3g saturated fat, 14 mg sodium, 3g total carb, 0g sugar, 0g fiber, 1g protein