All of my baking supplies are gone. They were taken from the dorm kitchen under the cover of night, either by a prankster or an irritated cleaning lady (I’m assuming the latter). I asked around as to the whereabouts of my cake pans, mixing bowls, measuring cups, and Magic Bullet parts, and got no answers. Such is college life! You live and you learn.
February 2009 archive
I realize this post is a bit late for preparing these romantically themed treats in time for that special someone today. Please excuse the tardiness, because this week has been insane. Midterms and the big game just happened to fall within the span of three days. Talk about a whirlwind.
Now that the madness is over (for now), let’s get cooking again! Valentine’s Day is the prime opportunity for showcasing chocolate desserts. I know I’ve been on a chocolate kick for the past, well, month, but stay with me here.
These all natural low carb chocolate truffles are adapted from a recipe by Alton Brown, the television personality slash culinary god that inspired me to start cooking. Silky smooth and rich, with a strong undertone of rum flavoring (which can be omitted… keep reading teetotallers!), they are a pure hit of chocolate to the brain.
Because these amazing treats aren’t loaded with sugar, you’ll be satisfied with just a couple rich bites! What’s not to love about that?
I will probably omit the rum next time, but my friends certainly enjoyed them! They said the truffles tasted “professional.” Try a batch with and without the alcohol. You will want to make these more than once!
Healthy Chocolate Truffles
Adapted from this recipe by Alton Brown
Makes 16-18 truffles
5 oz Lindt 85% cacao chocolate (from two chocolate bars)
1 1/2 tablespoons regular salted organic butter
1/4 cup organic heavy cream
2 tablespoons dark rum OR 2 teaspoons vanilla plus 4 teaspoons water
6 tablespoons erythritol, powdered (buy it here and here)
1/8-1/4 teaspoon good-tasting pure stevia extract
1/4 cup cocoa powder
1-3.5 oz 70% cacao content Lindt chocolate bar + 1/8 teaspoon pure stevia extract
Toasted unsweetened coconut
Toasted chopped pecans
Powder erythritol in a coffee grinder or Magic Bullet blender. Chop up cold butter into small chunks and set aside. Section out the Lindt bars into seven pieces each (I just eyeball it). Each piece is half of an ounce. Count out ten of these pieces. Chop or break up chocolate into small chunks. Add cream and erythritol. Microwave in a heat proof bowl on HIGH for 30 seconds. Remove from microwave and stir until just smooth. Add butter and stir until melted and smooth. Stir in stevia and rum (or vanilla and water). Taste and adjust amount of stevia if necessary, adding 1/16 of a teaspoon until you reach desired level of sweetness. Pour into an 8 by 8 glass dish or other large pan and freeze for 10-20 minutes, or until firm. You could alternatively refrigerate filling and roll truffles the next day.
Scoop out truffles with a melon baller or teaspoon measure. Roll quickly (rinse hands under ice water and dry off) into balls, and set on cookie sheet lined with wax paper. Your hands might get a bit messy if you don’t wear gloves. Freeze for five minutes while preparing coatings.
For a quick and easy coating, just roll the naked truffles in sifted cocoa powder. For a nice thin chocolate coating that keeps well at room temperature, melt the chopped 70% chocolate bar until smooth, then add stevia to taste, starting with 1/8 teaspoon. Dip cold truffle fillings into chocolate with a fork, them immediately roll in nuts, coconut or cocoa powder. You could also just leave the chocolate coating plan. Store refrigerated in an airtight container in the fridge, or on the counter top for 24 hours. Serve at room temperature.
~3g net carbs per truffle, coated in cocoa powder
~5g net carbs per truffle, coated in 70% chocolate coating
Recipe for the Mini Chocolate Raspberry Cheesecakes coming
tomorrow. I have to go get ready to celebrate Valentine’s day. Apologies! I decided to enter a contest and need to save this recipe for next month!