Rosemary Chocolate Truffles Recipes

CHOCOLATE TRUFFLES

Chocolate Truffles image

Provided by Bobby Flay

Time 2h20m

Yield 200 pieces

Number Of Ingredients 7

Ingredients

50 grams (scant 2 ounces) Vietnamese cinnamon chips
2 tablespoons ancho chili powder
15 grams (1/2-ounce, about 2 tablespoons) whole allspice berries
1 liter (about 4 cups) heavy cream
700 grams (1 pound 9 ounces) 60 percent dark chocolate, uniformly chopped
300 grams (11 ounces) milk chocolate, uniformly chopped
40 grams (1.5 ounces about 3 tablespoons) butter, room temperature, cut into uniform pieces

Steps:

Dry Roast the spices in a saute pan over medium-high heat until you can smell the perfume from the spices. Once the spices have been roasted for a bit, then add the heavy cream. Remove from heat and steep 1 hour. Strain out the spices.
Reheat the strained cream and pour the warm cream over the chocolate. Stir with a spatula to mix the chocolate completely until melted and combined. Once the chocolate is uniform in texture, add the butter and stir until well combined.
Pour into another bowl and allow to cool to room temperature. Place in a pastry bag and form little blobs onto a tray. Refrigerate until firm to the touch. Remove and roll to desired form.

ROSEMARY CHOCOLATE TRUFFLES

Rosemary Chocolate Truffles image

One of my regular readers at my blog, elanaspantry.com challenged me to make an agave free raw chocolate dessert. I cam up with this delightful recipe, Raw Chocolate Truffles with stevia instead of agave and a hint of rosemary. You can view the full recipe here: http://www.elanaspantry.com/2008/05/27/rosemary-chocolate-truffles/

Provided by Elanas Pantry

Categories Candy

Time 10m

Yield 12 truffles, 12 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup cacao
1/4 cup coconut oil
1/4 cup coconut butter
1/4 cup almond butter (I used roasted)
1/4 cup agave nectar
1 dropper stevia
1/2 cup walnuts, chopped
1 tablespoon rosemary, minced

Steps:

In a large bowl, combine cacao, coconut oil, coconut butter, almond butter, agave nectar and stevia.
Stir ingredients until well combined.
Place bowl in freezer for 10-15 minutes until chocolate reaches cold, firm consistency.
Remove from freezer and roll into 1 inch balls.
Place walnuts and rosemary in a bowl and roll each truffle in mixture to coat.
Serve.
Be sure to store in fridge to maintain texture and consistency.

Nutrition Facts : Calories 105.7, Fat 10.9, SaturatedFat 4.5, Sodium 24.6, Carbohydrate 1.9, Fiber 0.6, Sugar 0.4, Protein 1.6

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