EASY CARDAMOM-ORANGE CHOCOLATE TRUFFLES
These elegant, but simple, chocolate truffles are rolled in sugar, cocoa powder, and nuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12
Number Of Ingredients 7
Steps:
- In a small saucepan, whisk together cream and cardamom. Add orange peel; bring just to a boil. Remove from heat; let stand 15 minutes. Line a baking pan with parchment; set it and another pan aside.
- Return cream mixture to heat; bring to a boil. Place chocolate in a heat-proof bowl. Remove cream mixture from heat. Pour through a sieve set over chocolate; discard solids. Stir until melted and smooth.
- Pour chocolate mixture onto the unlined baking pan, and spread in an even layer with an offset spatula. Transfer baking pan to freezer; chill chocolate until hardened but malleable, 15 to 20 minutes.
- Using a tablespoon, scrape enough chocolate from pan to form a roughly shaped 1-inch ball, being careful not to press too hard against baking pan. Repeat. Transfer balls to the parchment-lined pan; chill truffles in the refrigerator 10 minutes.
- Place the confectioners' sugar, the cocoa powder, and the chopped nuts in 3 separate bowls. Roll the truffles in desired coatings.
CARDAMOM & CACAO TRUFFLES
I was looking for a low carb high fiber treat and came up with this one. Cardamom is originally from the east and used to flavour food and for medicinal purposes. It lends a very interesting and distinctive taste to foods. I like it and thought it would be a good addition to these truffles. I ground all my ingredients in my magic bullet and then processed the dough in my Kitchen Aid food processor. You can use either the dark or golden flax seeds in this recipe. This recipe can be doubled, but be aware they are rich, so you might want to make a single batch just to try them first. If you can't find organic then conventional will work just as well, though might not taste as good. You can also use ground carob or ground unsweetened chocolate in place of the cacao nibs if you don't have them.
Provided by Chef Joey Z.
Categories Candy
Time 25m
Yield 12 truffles
Number Of Ingredients 10
Steps:
- Grind each of the seeds separately. Remove and add to a bowl and mix together.
- Grind up the cacao nibs fine. Take out 3 tablespoons This will be to coat the truffles when they are done.
- Add all the ingredients except the reserved ground cacao to the food processor and process for about a minute or two. Check the dough, if it sticks together and holds its shape after you roll it into a ball then its ready to roll into balls.
- Put the remaining 3 tablespoons of ground cacao onto a deep bowl and roll the truffles in it. Try not to touch them, just roll them round and round in the cacao. This will coat them nice and smooth.
- Chill and eat.
- Bon Appetit!
Nutrition Facts : Calories 70.9, Fat 5.6, SaturatedFat 0.9, Sodium 51.2, Carbohydrate 3.3, Fiber 2.5, Sugar 0.4, Protein 2.2
HEALTHY CHOCOLATE TRUFFLES
I may be biased, but I think these are the best easy homemade truffles! They're really decadent with a deep, rich, dark chocolate flavor (similar to 75% dark chocolate) and soft melt-in-your-mouth texture. They're perfect for Valentine's Day - or any ol' day you're craving chocolate! Store any leftover truffles in an airtight container in the refrigerator. They'll keep for at least one week, maybe more - if they last that long!
Provided by Amy's Healthy Baking
Categories Dessert
Time 1h
Number Of Ingredients 4
Steps:
- Add the cocoa powder to a small bowl. Make a well in the center. Pour in the milk and maple syrup. Stir with a fork until all of the cocoa powder is fully incorporated. (It takes some effort and patience. See Notes!) Chill the mixture for 30 minutes.
- Line a baking sheet with wax paper or parchment paper.
- Roll the chilled chocolate mixture into 16 balls. (If the mixture sticks to your hands, wipe them with a very lightly moistened paper towel in between rolling each one.) After rolling each one, place onto the prepared baking sheet.
- Coat the truffles, if desired (see Notes!), before transferring to an airtight container. Refrigerate until ready to serve.
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