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:

Ingredients:

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

Directions:

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.

Eat Right 4 Your Type Chocolate Truffle Recipe

Here is what your truffles could look like if butter was used.