Chocolate Truffles Right 4 All Blood Types
Below is a recipe that looked delicious! I love chocolate and I wanted to experiment. So, I substituted Extra Virgin Olive Oil for the butter. I used 3 tablespoons of EVOO. I also substituted maple syrup for the agave nectar. I experimented using 99% dark chocolate and then 60% dark chocolate. I just had to check out both ways. Both were delicious.
I am not an expert in food preparation. I am just an amateur who likes to cook and eat so the recipe where I made the substitutions did not form into beautiful truffles balls, it was too soft.
But it made a delicious dip for strawberries and anything else you love to eat with chocolate. At my grandaughter’s 2nd birthday this chocolate truffle dip was a hit – Marialise, a friend at the party, said that she could eat all of it, she loved it so much.
Here is the original recipe:
- 8 oz 100% dark chocolate
- ¼ cup butter or ghee
- ⅔ cup agave nectar
- ½ cup almond milk
- ⅛ teaspoon large grain sea salt
- 3 tablespoons cocoa powder
What I did to save time is add all the ingredients in a double boiler and stirred until fully blended and smooth. Then followed the rest of the directions. I like easy….
- Shave chocolate and place in a medium bowl.
- Warm agave nectar, ghee, milk and salt in a saucepan. Once warm, pour the mixture over chocolate, whisking continuously until mixture becomes smooth.
- Let the mixture come to room temperature, then cover tightly and refrigerate until chocolate is firm, about 2-3 hours.
- Use a tablespoon or melon baller and scoop out truffles, roll into balls, slightly smaller than a golf ball, and gently roll around in cocoa powder. Refrigerate until serving.
- Store in an airtight container in the refrigerator for up to a week.
Here is what your truffles could look like if butter was used.
Hope you enjoy!
Ciao for now,