domingo, 14 de abril de 2013

Sugar free chocolate truffles

This recipe is made up, so the amounts are approximate.

To make about 20 
1 and half cups of cocoa powder - I get Valrohna from Parami in Carrer Diputacio
2 tablespoons of evaporated milk no sugar added
2 tablespoons of dried cranberries
3 tablespoons of sultanas/pansas
1 tablespoon of coconut oil we use Dr Goerg
1 tablespoon of coconut butter Dr Goerg
1 tablespoon of cacao butter from Parami in Carrer Diputacio

For rolling in either:
dessicated coconut, sesame seeds or crushed nuts. All can be lightly toasted if desired which is more tasty.

Put the cranberries, sultanas. coconut oil, coconut butter and evaporated milk in a saucepan and heat gently and stir until all the ingredients combine. Add the cocoa powder and combine. If it seems a bit dry add any of the oils, butters or milk to get a nice consistency. Or if it is too oily or wet add more cocoa. It should be a soft, fluffy consistency that can be roughly shaped into a ball. Don't worry if it falls apart a little because once it cools and hardens it should hold its shape. 

Put the mixture in the fridge for half an hour. Check it and try to form balls with it. If it is still too warm or soft, put it back in the fridge for a bit longer. If you forget about it and it is too hard just leave it out until it is malleable.

Roll into balls and then if you wish (because they are pretty ugly) roll them in dessicated coconut, sesame seeds either of these can be toasted or not or crushed nuts.

Consider adding any dried fruit or nuts you wish.

Keep in the fridge in an airtight container but bring to room temperature to serve.

If you don't have all the ingredients you can probably skip either the coconut oil or butter and just put in more of the cacao butter to the same volume.