Sweet Cocoa Flax Truffles Food

SWEET COCOA-FLAX TRUFFLES

Steps:

• Combine dates and water in a small saucepan and place over medium heat.
• Bring to a simmer and cook, stirring often, for 15-20 minutes, until very soft and falling apart.
• Drain, reserving the liquid, and place into a blender with honey, oil and salt. Puree until very very smooth (you are looking for a paste consistency).
• Mix together ground flax and cocoa in a small dish and add to the blender. Blend until the mixture is smooth and all one "paste" - add 1-2 tbsp of the saved date water if necessary, but you need to be able to form the mixture into balls.
• Place sesame seeds in a shallow bowl or plate and roll small balls of the paste in them to coat.
• Place balls on a plate and chill 1-2 hours before enjoying.
• Store, covered, in the fridge, or freeze up to 1 month.

2-INGREDIENT DARK CHOCOLATE TRUFFLES

Steps:

• Place finely chopped chocolate in a medium-sized mixing bowl. The finer the chocolate is chopped, the easier it will melt and the quicker the truffle-making process will go.
• In a separate small mixing bowl, add coconut milk and microwave until very warm but not boiling - about 25 seconds (alternatively, heat in a small saucepan over medium heat until just starting to simmer).
• Immediately add coconut milk to chocolate and loosely cover with a cooking lid or towel to trap the heat in. Do not touch for 5 minutes. Then lift cover and use a mixing spoon to gently stir, trying not to incorporate air. Continue stirring until completely melted, creamy, and smooth.
• NOTE: If, for some reason, you have unmelted pieces left, you can microwave the mixture in 10-second increments until completely smooth (just be careful not to overcook or it can affect the integrity of the chocolate).
• Add vanilla at this time and stir (optional).
• Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid. A good test is dipping a knife into the middle of the bowl to see if any chocolate sticks. If it comes out mostly clean, it's ready to scoop. If there's still wet chocolate in the center, continue refrigerating.
• Once chilled and firm, prepare a small dish of cocoa or cacao powder for rolling (optional).
• Use a Tablespoon-sized scoop (such as this one from Amazon) or a Tablespoon to scoop out small balls (see photo), then use your hands to gently but quickly roll/form the chocolate into balls.
• Toss in cocoa or cacao powder to coat and shake off excess (or leave bare), then set on a parchment-lined serving dish. Continue until all chocolate is scooped. There should be about 16 truffles (amount as original recipe is written // adjust if altering batch size), depending on the size of your scoop.
• If any of the chocolate near the center of the bowl was too soft to form, refrigerate that portion for a bit longer before proceeding.
• Enjoy truffles immediately, or refrigerate for 1-2 hours or overnight. This allows them to set and firm up.
• Store truffles covered in the refrigerator for best freshness. To serve, let come to room temperature for 10-15 minutes before serving for optimum creaminess.

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.

CARDAMOM & CACAO TRUFFLES

Steps:

• Grind each of the seeds separately. Remove and add to a bowl and mix together.
• Grind up the cacao nibs fine. Take out 3 tablespoons This will be to coat the truffles when they are done.
• Add all the ingredients except the reserved ground cacao to the food processor and process for about a minute or two. Check the dough, if it sticks together and holds its shape after you roll it into a ball then its ready to roll into balls.
• Put the remaining 3 tablespoons of ground cacao onto a deep bowl and roll the truffles in it. Try not to touch them, just roll them round and round in the cacao. This will coat them nice and smooth.
• Chill and eat.
• Bon Appetit!

EASY DECADENT TRUFFLES

Steps:

• In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

CACAO BEAN BITTERSWEET CHOCOLATE TRUFFLES

Steps:

• 1. Place cream in a 2-quart wide saucepan add 1/4 cup cacao nibs. Cook over medium heat until it just comes to a simmer. Remove from heat and let sit for 10 minutes; strain out nibs and discard. Reheat to a simmer, remove from the heat, and immediately sprinkle 8 ounces finely chopped chocolate into cream. Cover and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth.
• 2. Pour mixture into a shallow bowl. Cool to room temperature, cover with plastic wrap, then allow to sit, preferably overnight, until firm enough to roll. (Or you may refrigerate ganache until firm, about 4 hours.)
• 3. Place remaining nibs and chocolate in the bowl of a food processor fitted with a metal blade. Process by pulsing on and off until both are finely ground but not powdery; place in a small bowl. Coat your hands with cocoa powder and roll ganache into 3/4- to 1-inch balls.
• 4. Toss truffles in chocolate-nib coating. Place in fluted paper cups, if desired, and serve at room temperature.

SNOW FLAKE COCOA

Steps:

• Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
• Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.