EASY CHOCOLATE PRUNE TRUFFLES (GLUTEN FREE, PALEO)
These Chocolate Prune Truffles are super easy and fast to make. They are a delicious healthy treat with no added sugars. Gluten free.
Provided by Adriana Harlan
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Place prunes in a food processor or high speed blender and pulse until smooth. If your prunes are hard, you may need to soak them for 1-2 hours in water and heat them just a bit until soft.
- In a double boiler melt the cacao paste.
- Add the cacao paste and vanilla extract to the prunes and pulse to combine ingredients.
- Roll the mixture into 1" balls then chill in the freezer for about 10 minutes.
- To make the chocolate shell, melt the cacao butter and chocolate chips in a double boiler until smooth.
- Remore truffles from the freezer and dip each one, one at the time in the melted chocolate and place them in a pan lined with parchment paper.
- Place truffles in the fridge for just 10 minutes so the chocolate hardens and then store at room temperature.
Nutrition Facts : Calories 95.2 kcal, Carbohydrate 11.4 g, Protein 0.9 g, Fat 6.1 g, SaturatedFat 3.6 g, Fiber 1.8 g, Sugar 6.4 g, ServingSize 1 serving
CHOCOLATE PRUNE TRUFFLES
Provided by Elana
Time 1h40m
Number Of Ingredients 5
Steps:
- Place prunes in a bowl and cover with cherry juice
- Soak for 1-2 hours
- If your prunes are hard, not juicy, you may need to heat them just a bit in the cherry juice until soft
- Place prunes and juice in food processor and pulse until smooth, about 30 seconds
- Pulse in vanilla, then melted chocolate
- Scrape mixture into a bowl and place in freezer for 30-45 minutes, until almost smooth
- Remove from freezer, and roll into 1" balls in palm of hand
- Roll in coconut to coat
- Serve
HEALTHY PRUNE TRUFFLES
Sweet, juicy prunes become delicious bon-bons when dipped in chocolate. Just three make a satisfying dessert that's as tasty as it is good for you. You can eat them as soon as the chocolate sets, or keep them for a few hours at room temperature or in the fridge; they're equally tasty chilled.
Provided by Food Network Kitchen
Categories dessert
Time 51m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Stuff a whole almond into the space where each prune pit was. Fold and press the prunes around the almonds (it's fine if the almonds peek through a bit). Put the prunes on a baking sheet lined with waxed paper and refrigerate 30 minutes.
- Put the raspberries into a resealable plastic bag and crush into a fine powder. Place the powder in a small shallow bowl.
- Put the chocolate in a small microwave-safe bowl. Microwave at 70 percent power for 1 minute. Remove from the microwave; the chocolate will still look solid but will be softened. Stir until smooth.
- Dip one end of a prune in chocolate, let any excess drip back in the bowl, and then dip the chocolate end into the crushed raspberries to coat. Put the prune back on the baking sheet, almond-side down, and repeat with the remaining prunes. Let the prunes stand until the chocolate hardens enough to come away cleanly from the paper, about 15 minutes.
Nutrition Facts : Calories 180 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 80 milligrams, Sodium 15 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 3 grams, Sugar 20 grams
CHOCOLATE PRUNE TRUFFLES
These chocolate prune truffles are gluten free and vegan! Here's the original and complet post: http://www.elanaspantry.com/desserts/chocolate-prune-truffles/
Provided by Elanas Pantry
Categories Dessert
Time 2h15m
Yield 15 truffles, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Place prunes in a bowl and cover with cherry juice.
- Soak for 1-2 hours.
- If your prunes are hard, not juicy, you may need to heat them just a bit in the cherry juice until soft.
- Place prunes and juice in food processor and pulse until smooth, about 30 seconds.
- Pulse in vanilla, then melted chocolate.
- Scrape mixture into a bowl and place in freezer for 30-45 minutes, until almost smooth.
- Remove from freezer, and roll into 1″ balls in palm of hand.
- Roll in coconut to coat.
- Serve.
Nutrition Facts : Calories 140.7, Fat 7.5, SaturatedFat 5.4, Sodium 25.4, Carbohydrate 20.4, Fiber 3.3, Sugar 12.2, Protein 1.8
CHOCOLATE TRUFFLES
You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. -Darlene Wiese-Appleby, Creston, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
EASY CHOCOLATE TRUFFLES
Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face - and they're so easy to make
Provided by Good Food team
Categories Treat
Time 4h35m
Yield Makes 50 (easily doubled or halved)
Number Of Ingredients 3
Steps:
- Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
- To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
- Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
- To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.
Nutrition Facts : Calories 67 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein
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