Chocolate Truffle Truffle
By: Christine
Published: Wednesday, July 21, 2010 - 6:55pm

Ingredients




 cup dark chocolate (70%%+)
1 small low-fat natural plain yogurt (4- 6 once)
4 tablespoons finely ground toasted almond, grounded
2 tablespoons smooth natural, unsalted almond butter
2 tablespoons agave nectar
3 tablespoons unsweetened dark cocoa powder
1 truffle, finely chopped
of salt

Preparation

1 Lined the fine-mesh strainer with double layer of cheesecloths or 3 coffee filter. 2 Put the strainer on a bowl that s big enough for enough liquid to drain without touching the stainer 3 Spoon the yogurt into the stainers and cover tightly with plastic wrap. Refrigerate until the yogurt has released about half of its volume, about 10 hours. 4 In a medium size bowl, blend together the strained yogurt, 4 tbsp grounded almond, almond butter, agave nectar, 1 tbsp cocoa powder and salt.  Blend well. 5 Coarsely chop dark chocolate and melt over double boiler until liquid. 6 Add truffle to the chocolate and stir until it is aromatic. 7 Add melted chocolate mixture into the yogurt mixture.  Blend well. 8 Scrape the mixture into a sealable container.  Refrigerate for 1-2 hours until the mixture becomes firm and shapeable. 9 Place remaining cocoa powder in a small bowl. 10 Using a measuring spoon, scoop out ½ tsp of the mixture. 11 Roll the mixture between the palms to make small balls and drop them into the cocoa powder. 12 Refrigerate the truffle in single layer inside a parchment lined sealable container until needed.

About


These are guilt free, low fat, low calorie, cane sugar free, gluten free chocolate truffles. If you use soy yogurt (trust me, you won't taste the differences), this dish would be vegan.  While these chocolate truffles are great on their own, you can add some naughty Truffle Infused Créme Anglise and Caramel Sauce on my blog. (http://bumblelog.blogspot.com/2010/06/chocolate-truffle-truffles.html)
Isn't truffle disgusting in a sweet dessert? No.  Unlike other mushrooms, truffle is a flavour enhancer with its own unique aroma of fresh earth and mushroom.  It pairs perfectly with chocolate (and possibly with port too!). I made some 'truffles' without the truffle, and the dessert actually tasted 'thin' without it.  It looks like truffle added flavours, aroma, and texture a dessert would otherwise need from cream, sugar, and butter.

Comments:
Amy B.

Hey, thanks for sharing :D im gonna give this a try one day. ive never been good with desserts and pastries. i must practice!