Chocolate Truffles - Seeking Recipe

[smiley]

Hi! Does anyone have any recipes/ideas/thoughts about making a chocolate truffle like this?

- no nuts
- soft on the inside and hard on the outside (I'm thinking 2 different recipes)
- will stay this consistency (see above) even when frozen

Thanks! Verawnika

P.S. I'm going to play with the Chocolate ganache recipe from Raw Food, Real World. I'll let you know how it turns out. :)

[tvillemom]

I WISH I had the recipe! :) Sounds like the SAD chocolates I love...um...can't remember the name...in the gold wrapper?? On the candy/register isle at the grocery store. Oh well, maybe someone else will post us a recipe.
Wendi

[Sheryl]

Like Ferraro Rocher!!

You can make a nice soft truffle out of just cacao powder and agave. Mix just enough agave into your cacao powder to be able to mix. It takes a while. Then add more cacao powder until it's truffle consistency. Then you could dip these in a chocolate mix of 1 part cacao butter, 1 part cacao powder, a little agave to sweeten and you're good to go. Vary it by adding orange zest, peppermint, vanilla to the filling. And this filling would still stay sort of soft... it's not fat or very high water. That will help.

Cheers,
Sheryl

[Sheryl]

To go more Ferraro Rocher just add some chopped hazelnuts to the filling!!

[tvillemom]

Sheryl, where do you get cacao butter, and what would the difference be in say, adding cocoa powder, coconut oil together?? Thanks. I'm confused as to what cacao butter is, and where do I find it?
Wendi

[Sheryl]

Cacao butter is the oil pressed out of cacao beans (when they make powder). It melts just below body temperature and is what gives chocolate that perfect melt in your mouth taste, while staying firm at room temperature. It also smells just like chocolate too and adds to the flavour. You can buy it online... just make sure it's food grade, not for cosmetics.

I have used coconut oil, however you get a coconut taste which downgrades the flavour in my mind, and it melts at room temperature. So if you can get cacao butter it's much nicer!

Cheers,
Sheryl

[salsababy]

Like Ferraro Rocher!!

You can make a nice soft truffle out of just cacao powder and agave. Mix just enough agave into your cacao powder to be able to mix. It takes a while. Then add more cacao powder until it's truffle consistency. Then you could dip these in a chocolate mix of 1 part cacao butter, 1 part cacao powder, a little agave to sweeten and you're good to go. Vary it by adding orange zest, peppermint, vanilla to the filling. And this filling would still stay sort of soft... it's not fat or very high water. That will help.

Cheers,
Sheryl


Hmm....sounds a lot like the chocolate truffles NFL sells. Yet they are soooo expensive. It's much cheaper to make them yourself. I mean, c'mon now, 2 ingredients!!! :rolleyes:
I like the idea of adding nuts (whichever is your favorite) to the outside of the truffle. Or rolling coconut.

[wyjoz]

would this help you?

Cacao Basic Truffle http://www.alivefoods.com/recipes.html

This recipe will make about a dozen truffles. I like to make small batches daily for freshness.

¼ Cup Cacao
6 Dried Apricots
1 tsp. Coconut Oil
2 tsp. Agave Nectar
½ Vanilla Bean

Grind cacao and vanilla bean in a coffee grinder on the espresso setting (if your grinder has one). Add all ingredients into a mini food processor* with the “S” blade. Start by using a pulsing motion until the batter begins to blend. Continue blending until the batterforms a smooth ball on one side of the processor.

*If a larger food processor is used, it will be necessary to double, triple or even quadruple the above ingredients to make sure the batter is above the blades.

Last night I was feeling a little adventurous. I added the following ingredients to the basic truffle mix:

2 additional teaspoons of Agave Nectar
1/8 tsp Cayenne
1/8 tsp Blue Manna
1/8 tsp cinnamon
1/4 tsp maca
1/4 tsp carob
a pinch of salt

Because of their potency, I made these truffles smaller than usual. The batch made about 20 truffles.

This truffle recipe was the inspiration of a phone conversation with a member of Nature's First Law's

[Bethanie]

:) Thanks for the recipe but can i substitute raw carob for the cacao?
I have some in the fridge.
Thanks again.
Bethanie

[Sharon in Colorado]

Tahini Truffles
by Sharon Oliver
www.rawstepbystep.com

1 cup raw sesame tahini
½-3/4 cup raw honey, or to taste
½ cup raw carob powder

Sesame seeds for coating

Place tahini, honey and carob powder in a food processor with the S blade in place. Pulse a few times, and then run until a dough forms. Alternately, this can be mixed by hand in a large bowl.

Roll into little balls and then coat with sesame seeds.

Chill until firm.

[fairygirl]

what is blue manna? i must be outta the loop because i havent yet heard of it.
thanks!