*MariaA's Chocolate truffles

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February 13, 2010 9:45 AM

This is obviously one to use in moderation- as chocolate can cause major cravings. You could probably use carob powder, but be aware that it's sweet because carob contains some sugar.

MariaA's Chocolate Truffles:

1/3 c coconut oil,
1 or 2 ounces of unsweetened baking chocolate (less for 'milk chocolate'),
stevia to taste,
1 TB arrowroot
3 or 4 egg yolks
maybe 1/4 c or more of milk alternative of your choice, or experiment cautiously with powdered milk (milk's not OK on the WA diet by the way, contains lots of lactose!).
lots of vanilla (I used 2 tsp) or almond extract (use less than what I just listed for vanilla!) or other flavorings

Introduction:
I've made truffles a lot this past year, trying to come up with the 'perfect' stevia-sweetened candy or chocolate frosting substitute.

The usual way that people who are avoiding sugar tend to do this is by making a paste with coconut oil, stevia, and cocoa powder. In hot weather, these coconut-oil-only ones can melt pretty quickly.

The two solutions to 'harden up' the candy are to either buy extremely expensive cocoa butter and use it to make your own chocolate from scratch (expensive and not available easily) or to use some other way of thickening the mixture.

Gelatin, seaweed agar, arrowroot, or eggs are some other options for thickening the truffle mixture. I also wanted to make 'milk chocolate', which you can't easily do with coconut oil alone, and those definitely require a thickener of some sort due to the liquid (using milk or soymilk powder might work, too, without adding any extra liquid, but there's not a 'candida-safe' powdered "milk alternative" available as far as I know. Dairy milk is not on the WA diet due to the lactose and allergy potential, and soy causes some people allergies).

The other thickeners, which I didn't list here, are either gelatin or agar. Both are tasteless and you just have to work out 'how little of it to use. It's easy to overdo it with agar, use very little and see how it thickens.

The version I've made this week is thickened with egg yolks. It's similar to making an English 'stirred custard' or 'lemon curd' (Helen UK has great recipes for both here) but with chocolate ingredients instead of lemon or vanilla.

The only trick is to use very low heat and to be patient. You'll need to melt the oil and baking chocolate first and ALLOW TO COOL AGAIN so that the heat doesn't curdle the eggs when you add them. this is very, very important, otherwise it'll become grainy and weird (a blender fixes that, sorta) or you might end up with 'scrambled eggs' (disaster).

You could also use cocoa powder instead of baking chocolate and it will be cheaper to make and not require this melting step, but I think baking chocolate helps solidify the 'candy' a little bit.

Directions:
Add the cooled oil/chocolate/milk and all other ingredients together, put into a heavy-bottomed pot or a double boiler, and cook on VERY, VERY, VERY low heat with constant whisking.

It'll thicken up after a while (10 minutes of whisking on very low heat?) and then you have something that perfectly resembles a truffle or a chocolate filling. It'll probably be a good cake icing, too.

Obviously this still needs refrigeration due to the eggs (if you use gelatin or agar, and milk powder/no water rather than eggs, you probably can make a no-refrigeration recipe this way, I'm guessing, although I'm not sure what gelatin will do to just oil with no water in the recipe)- but it will hold it's shape in warm weather a lot longer than a pure coconut-oil/cocoa type of truffle, so you can bring it with you if you're going someplace where you're trying to bring your own sugarfree dessert, for example.

To make individual candies you can probably pour it into miniature cupcake papers or refrigerate a flat tray of the mixture and cut with cookie cutters when it cools, or roll into balls and roll them into choppped nuts.
 
Last edited March 19, 2010 5:23 PM
 
 
 
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