Raw Chocolate Truffles
Chocolate Truffles
There is no definite answer to who invented truffles, even less information on the time of invention. It is mostly believed that truffles were first made between 1890 and the 1920s.
According to legend, truffles happened by accident, just like many other important discoveries. The legendary French chef Auguste Escoffier is thought to have worked on a pastry cream when he carelessly poured the contents of the hot cream into a bowl of chocolate chunks instead of the intended bowl of sugared egg. He realized that he was easily able to form balls with the chocolate paste that formed as a result of his accident. The name ‘truffle’ came from the chocolate balls’ strong physical resemblance to the valuable truffle fungus once he had covered his invention in cocoa powder.
Guilt Free Raw Chocolate Truffles
INGREDIENTS
1 cup medjool dates, pitted
1/2 cup pecans
1/4 cup coconut flakes
1/2 cup hemp hearts
1/2 cup cocoa butter, melted
1 tsp vanilla
DIRECTIONS
Throw all ingredients in the food processor and process with an s-blade. The mixture will eventually form a ball. Once this happens, you can remove the mix and roll into bite-size balls to eat on the go.
Dust them in Cacao or Coconut Shreds or coat them with the White Chocolate or Chocolate Glaze. Store in the fridge and they will last weeks (that’s if you can restrain yourself!)
Chocolate Glaze
INGREDIENTS
1/2 cup coconut oil, melted
1/4 cup maple syrup
1/4 cup + 1 tbsp cacao powder
pinch of pink salt
DIRECTIONS
Melt the coconut oil and then add the maple syrup, vanilla and cocoa powder and whisk together until smooth. Pour over the brownie base and tilt the dish until coated evenly. Place the dish into the fridge until completely set before slicing.
NOTE: This recipe is used as a glaze only and is too "melty" as proper raw chocolate.
White Chocolate Glaze
INGREDIENTS
1/4 cup cacao butter, melted
1/4 cup + 1 tbsp coconut butter
2 tbsp maple syrup
pinch of pink salt
DIRECTIONS
Melt the cacao butter and coconut butter and then add the maple syrup and whisk together until smooth. Pour over the Entremet, catching the drips below.
Add a few drops of blueberry juice or pitaya powder to the Glaze for the Lemon Berry dessert to change the color slight. Add peppermint extract for a peppermint flavour.
