Homemade Truffles (Part 2)

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Well as I re-read yesterday’s post, I realized that I left out the most important part – taste! I felt that these truffles tasted like the truffles you get in a gourmet chocolate store, the type we don’t have in Huntsville. The rest of the family agreed with this assessment. So our pursuit of truffles continued on Saturday.

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One of my good friends is moving away for an extended period of time, and I thought she would enjoy a box of truffles. I saw boxes decorated with maps on Pinterest and decided to give that a shot.

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I even decorated the inside!

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At this point Tom was pretty sure that I had been abducted by aliens and replaced with a freaky Martha Stewart duplicate. However he was in a chocolate-covered haze of delight, so he didn’t let on too much.

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Jewel reminded me that she wanted to make the Healthy Mocha Chocolates. She altered the recipe so that I felt they needed a new name.
Deep Dark Double Espresso Truffles
Ingredients:

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1/3 Cup Ground Espresso beans
2 Tbsp Raw Natural Cocoa
1-3/4 Cups Cashews
1/4 Cup Hazelnuts
1/4 Cup Unsweetened shredded coconut
1/2 Cup Ground Flax
1 Tbsp Vanilla Extract
1 Cup Dates
1/2 Cup Coffee
1 Cup Extra Dark Chocolate (85-90% cocoa)
Crushed nuts or other desired topping
Directions:

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Place Dark Chocolate in a double boiler and let melt until completely smooth.

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Add nuts to your food processor and blend until it is flour.
Add unsweetened coconut and pulse until blended.
Add the vanilla extract, ground flax, ground coffee, cocoa, dates, and coffee. Blend until cookie dough texture.

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Remove the dough from the food processor and place in a bowl. Refrigerate for several hours until firm. Begin rolling protein balls into 1 inch balls.

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Place balls on a parchment paper lined tray.

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Now your hands will look like this.

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Using 2 spoons, cover balls with melted chocolate individually.

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Place chocolate covered balls spaced out on a parchment paper covered tray and sprinkle with your topping of choice. We used crushed hazelnuts and pistachios and topped each truffle with a whole coffee bean.
Place in the freezer for a few hours or over night.
Wow, these truffles packed a punch! Jewel described them as “just like eating coffee,” but she considered that a positive statement. They are quite bitter but have a well-rounded mocha flavor.

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Dora had another friend over on Saturday, so while I was on a roll I made her a box as well.

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Jillian earned her keep by helping to make Chocolate Raspberry Truffles. These are not Paleo. We used bittersweet chocolate chips. These are still quite sweet to me, but they have a delicious creamy raspberry-chocolate taste.

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After getting a chance to sample all the truffles, I decided that I honestly prefer the Paleo truffle recipes. The regular truffles just taste too sweet to me. I would like to experiment some more with different flavor combinations, especially after the success of the pumpkin cream cheese truffles, which I’ll tell you about tomorrow.

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5 Responses to Homemade Truffles (Part 2)

  1. angelbat says:

    Every one of them was wonderful!🙂

  2. aunt rosemary says:

    That looks like soooo much fun. Guess I need to borrow a couple of “assistants” from Alabama.
    I’d definitely go for the hazelnut.

  3. Pingback: Banana Boats « Primal Green

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