Healthy Prune Truffles Food

CHOCOLATE PRUNE TRUFFLES

Steps:

• Place prunes in a bowl and cover with cherry juice
• Soak for 1-2 hours
• If your prunes are hard, not juicy, you may need to heat them just a bit in the cherry juice until soft
• Place prunes and juice in food processor and pulse until smooth, about 30 seconds
• Pulse in vanilla, then melted chocolate
• Scrape mixture into a bowl and place in freezer for 30-45 minutes, until almost smooth
• Remove from freezer, and roll into 1" balls in palm of hand
• Roll in coconut to coat
• Serve

CHOCOLATE-ORANGE TRUFFLES

Steps:

• Bring about 1 inch of water to a very slow simmer in a medium saucepan. Put the chocolate in a medium heat-safe bowl that can sit on top of the pan without touching the water. Put the bowl over the water and let the chocolate melt, stirring occasionally until smooth. Remove from the heat.
• Meanwhile, bring the heavy cream, honey and half of the orange zest to a simmer in a small saucepan over medium heat, stirring occasionally to dissolve the honey. Strain the cream mixture through a fine-mesh sieve into a small bowl and then gradually whisk into the chocolate until smooth and shiny. Whisk in the butter until melted. Cover the bowl with plastic wrap and set aside in a cool spot until slightly firm, about 1 hour.
• Line a baking sheet with parchment paper. Rub together the sugar and remaining orange zest in a small bowl until combined. Transfer the truffle mixture to a piping bag or resealable bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the baking sheet, pipe 3/4-inch truffles. Sprinkle with the orange sugar. Refrigerate until set, about 15 minutes.

EASY CHOCOLATE PRUNE TRUFFLES (GLUTEN FREE, PALEO)

Steps:

• Place prunes in a food processor or high speed blender and pulse until smooth. If your prunes are hard, you may need to soak them for 1-2 hours in water and heat them just a bit until soft.
• In a double boiler melt the cacao paste.
• Add the cacao paste and vanilla extract to the prunes and pulse to combine ingredients.
• Roll the mixture into 1" balls then chill in the freezer for about 10 minutes.
• To make the chocolate shell, melt the cacao butter and chocolate chips in a double boiler until smooth.
• Remore truffles from the freezer and dip each one, one at the time in the melted chocolate and place them in a pan lined with parchment paper.
• Place truffles in the fridge for just 10 minutes so the chocolate hardens and then store at room temperature.

CHOCOLATE PRUNE TRUFFLES

Steps:

• Place prunes in a bowl and cover with cherry juice.
• Soak for 1-2 hours.
• If your prunes are hard, not juicy, you may need to heat them just a bit in the cherry juice until soft.
• Place prunes and juice in food processor and pulse until smooth, about 30 seconds.
• Pulse in vanilla, then melted chocolate.
• Scrape mixture into a bowl and place in freezer for 30-45 minutes, until almost smooth.
• Remove from freezer, and roll into 1″ balls in palm of hand.
• Roll in coconut to coat.
• Serve.

EASY CHOCOLATE TRUFFLES

Steps:

• Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
• To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
• Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
• To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.