Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine cream, butter and sugar in saucepan until hot. stir in chocolate chips until melted. stir in flavoring and transfer into bowl. chill, stirring often, about one hour. drop from teaspoon to waxed paper and chill 1/2 hour or until firm. roll into balls. roll in cornstarch and brush off excess, then dip into melted dipping chocolate, or roll in chopped nuts, unsweetened cocoa powder or serve in small tin cups.

Target recipe: line 8 x 4 inch (1. 5 l) loaf pan with plastic wrap. mix 1/2 cup whipping cream with egg yolks. set aside. heat chocolate, corn syrup and butter in a medium saucepan over medium heat until chocolate is melted, stirring constantly. add egg mixture; cook 3 minutes or until thickened, stirring constantly; cool to room temperature. beat the remaining whipping cream, icing sugar and vanilla, until stiff peaks form; gently stir in chocolate mixture until no streaks remain and pour into prepared pan. refrigerate overnight (my preference) or freeze 3 hours. invert chocolate truffle loaf onto serving plate; remove pan and peel off plastic wrap. serve plain, with a wee dollop of whipped cream or with raspberry sauce.