Learn How To Make Healthy Chocolate Truffles August 11, 2017
Let’s face it – chocolate truffles are delicious. But how to make healthy chocolate truffles? Luckily, we’ve figured out the trick.
Once you’ve mastered these simple recipes, you may find yourself whipping up endless batches of the stuff. Not to worry though! They make the perfect homemade gift – simply pop in an airtight jar, decorate, and share the love.
Date and Cashew Praline Truffles
- 150g dates, pitted
- 75g cashews, roasted
- Some lemon juice
- 1 tbsp icing sugar
- 1 tbsp cocoa powder
- Spread the cashew nuts on a baking tray and roast the oven for approx. 10 minutes at 160°C. Allow to cool.
- Place the dates and the cashew kernels together with some lemon juice in a high speed blender or food processor and mix with the blender to a thick paste. Then take from the mixture about 1 tsp large portions and mould with cold hands into small balls.
- In a bowl, combine icing sugar and cocoa powder drop each ball into to mixture and roll them around to cover them well. Refrigerate for 2 – 3 hours before storing in a cool, dry place.
- 200g white chocolate, chopped
- 25ml of cream
- 80g of cranberries
- 40g unsalted pistachios
- In a saucepan, bring to a boil and put a small bowl on top. At low temperature heat the cream in the bowl and melt the white chocolate until a creamy consistency forms.
- In the meantime, chop the cranberries roughly and then add to the chocolate mass and mix well.
- Pour the chocolate mixture into a wide flat bowl, allow to cool slightly and refrigerate for 2-3 hours. To keep the mixture smooth, stir briefly after one hour.
- Chop the pistachios finely. After cooling, shape teaspoon-sized balls of truffle mixture, roll them in the chopped pistachios and place them on a plate and place in the refrigerator for 30 minutes to an hour.
Dark Chocolate and Coconut Truffles
- 80g butter, softened
- 80g icing sugar
- ½ tsp lime juice
- Dash of vanilla extract
- 200g dark chocolate
- 80g desiccated coconut
- Beat butter with a stick blender until creamy. Then add the icing sugar, the lime and vanilla.
- Chop the chocolate roughly and melt over a hot water bath.
- Stir the liquid chocolate into the creamed butter and sugar and mix in about 25g of desiccated coconut.
- Cool the mixture in the refrigerator for one hour. Then take about 1 tsp large portions and mould with cold small balls and roll in the remaining coconut.
Well, what are you waiting for?
We can’t wait to hear which recipe is your favourite. 😉