Hey everyone! At Christmastime, I promised my friend Rachael that I would post the recipe for my truffles. I am now, six months later, keeping that promise. These truffles are very smooth and creamy, and I’ve found them to be a good treat that you can share with other people! I’ve made quite a few batches since my initial one at Christmas, and have come up with some fun variations. They can be very festive or elegant, and it was making these in my own (kinda) kitchen that really gave me the sense of making my own home and my own life. When I was younger, my mom made a lot of gourmet food and fancy desserts. I kinda grew up on that and began learning a lot of cool cooking techniques. Over the last several years, things happened, and we don’t get that kind of food as much anymore. Now I’m a college student with a severely limited diet and it’s hard to find the time to devote to making really good food. But those techniques still come back and have helped me to invent a lot of good food with the little bit that I can eat. Some of those things are fairly quick and easy and get incorporated into my daily food routine, but most of them take a lot of extra time and brain power. This recipe falls in between those two extremes. While they do take some extra time and patience, the technique is reasonably easy and some of the time is hands-off so that you can do something else while waiting. I used to peruse my mom’s candy-making books, and truffles were always presented as fairly difficult. This can be true, especially when you have to temper chocolate in order to coat them as I grew up doing. But with this recipe, you really don’t need to coat them, and in fact, they’re very good with just a dusting of cocoa powder on the outside! These start with unsweetened chocolate so that there is no cane sugar in them, which means it’s very easy to sweeten and flavor them to your palate! Ingredients 6 oz. Guittard’s 100% Unsweetened Baking Chocolate ¼ c. canned coconut cream 2 T maple syrup 2 t vanilla flavoring Cocoa powder Directions Chop chocolate bars into small pieces. In a medium pot, heat coconut cream at a medium temperature while stirring until simmering. Turn down the stove to low and add chocolate. Continue stirring until chocolate is melted. Add maple syrup and stir to combine. Turn off heat and add vanilla. Put in fridge and let cool until firm. When chocolate is cooled, remove from fridge and coat hands in cocoa powder. Scoop up chocolate about 2 teaspoons at a time and roll into spheres. Roll in cocoa powder. Coat hands as needed to prevent sticking. Store in fridge and enjoy! These truffles are also very easy to customize. One of my favorite variations is steeping Earl Grey tea in the coconut cream and then straining and reheating before the step of melting the chocolate. Another old family favorite is adding peppermint extract when adding the vanilla!
So, there you are, Rachael! Hope you can use it!
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Dani M
I grew up eating my Mom's amazing gourmet cooking. And then something happened. Three years ago, I became very sick. After lots of testing, the types of food I could eat became very, very limited. My mission now is to live a non-toxic lifestyle and try to make good, affordable, easy, allergy-friendly food! Most of my recipes will be paleo, Whole30, and/or keto friendly. Disclaimer
I am not (yet!) a certified nutritionist of any sort. Anything I say about health or nutrition is simply from my own research, and I would advise you to research before taking any of my advice.
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