0 Turkish Coffee Truffles

TRUFFLES...

pretty easy, a little messy...

fun to make and people are always AMAZED that you made such a "decadent candy".

truffles are definitely a great gift item and are sure to impress everyone.  something about them screams decadence...why?...i don't know.  it's just a ball of rich creamy expensive dark chocolate lightly coated in another layer of rich dark chocolate, lightly roasted nuts or something else wonderfully delicious...what could be so good about that ?...!

EVERYTHING IS GOOD ABOUT THAT !

everything is good about truffles...period!

this flavor combo reminds me of Turkish Coffee...i love Turkish Coffee...powerful stuff.  thick dark coffee, a hint of cardamom and sweetened with a big spoonful of raw sugar...YUM !  you have to know just the right moment to stop sipping or you get a mouthful of sludge.  did you know that there are people who know how to read your coffee (sludge) grounds?  it's just like the Chinese read tea leaves.  you turn your cup upside down on a napkin and your future could be discovered...  ive never had it done, but maybe i'll come across the opportunity sometime...i hope.

once you get the hang of it the flavor combinations are endless.

just a few weeks ago i made some i found from Giada De Larentiis for Dark Chocolate Balsamic Truffles...

for  a healthy version try Chocolate Coconut Healthy Truffles

AND for the Easiest Truffles Recipe EVER...click here

there IS a Truffle out there for everyone...

TURKISH COFFEE TRUFFLES

250 grams GOOD chocolate...i used 1 large bar of Valorona 61% 

1/2 cup heavy cream

10 smashed cardamom pods

1 star anise

1/2 rounded tsp instant espresso

1/2 tsp vanilla

put the cream into a small saucepan with the smashed cardamom pods and star anise over med heat and bring to almost boil...do not let boil. let this sit and steep to room temperature.
chop the chocolate in even small pieces
strain the pods from the cream,  add infused cream to chocolate and melt together in a double boiler, stirring until incorporated...no visible lumps

take off the heat and add vanilla extract, instant espresso and stir until incorporated.  taste test...i added just a small dash of ground cardamom because i didn't taste the cardamom enough(i only used 5 cardamom pods...it was my first time using pods)

pour this mixture into a smaller bowl and let cool just a bit before moving to fridge.

**most recipes say to chill in fridge for 1 hour, then remove and let sit out for 2 hours...

**NOTE...this did NOT work for me.  

i suggest you give this a try...let the chocolate cool to room temp, stir it up a bit (i recently saw a show where the chef beat the chocolate with a hand mixer for a minute or so before chilling in the fridge) then cover and chill in fridge for a few hours, or until completely firm.  then remove and let sit out over night..(it might be too hot during the day to set)

when it is easy to scoop...should be about like ice cream...make little balls and drop them in a dish filled with cocoa powder, chopped pistachios, toasted almonds or what ever you like.  gently roll them around to coat.  place them on a parchment or wax paper lined tray.  best to put them back into the fridge for a bit.  i like to do about 4-5 then put them in the fridge so they don't get a flat bottom while sitting out.   just remember to take them out and bring to room temperature before serving.

0 Dark Chocolate Balsamic Truffles

a TRUFFLE should look like a TRUFFLE.

that's why it's called a TRUFFLE.

smart little pigs root these craggy little knobs out of the dirt.

so...they should look like craggy little knobs that some smart little pig has rooted out of the dirt.

AND there's the little fact that  it's a lot easier to mold a little knob than a prefect ball when dealing with chocolate in the summer heat...know what i'm saying?

IMPORTANT RULE #1 ABOUT MAKING TRUFFLES

choose your chocolate wisely...don't skimp

most likely you are making them because you LOVE chocolate...

or you are making them for someone else who knows and LOVES chocolate...

or you are making them for someone you LOVE...

this is a labor of LOVE, 

so why would you waste your time and effort on inferior chocolate ?!

BALSAMIC DARK CHOCOLATE TRUFFLES

found here at foodnetwork.com from Giada De Laurentiis

ingredients

• 8 1/2 ounces dark chocolate, chopped (recommended: Valrhona)
• 1/4 cup cream
• 2 teaspoons balsamic vinegar*
• 1/2 cup cocoa powder
• *NOTE...i used a good balsamic...aged 12 years.  maybe a fresher more tangy balsamic would work with only 2 tsp, but i think after reading some of the comments from the original found here i would double the balsamic to get more of the flavor.  it was not too present in the batch i made...

directions

melt the chocolate and the cream in a double boiler over simmering water until incorporated and smooth...no lumps

take off the heat and pour chocolate mixture into a smaller bowl.  add balsamic and stir until incorporated.

**the original recipe says to chill in fridge for 1 hour, then remove and let sit out for 2 hours...

**NOTE...this did NOT work for me.  i was left with a gooey mess that would instantly melt to the touch.  i almost trashed the whole batch thinking i had used the wrong balsamic or something...i gave up and left it on the kitchen counter over night and VOILA !...perfect consistency for knobs and balls. 
i suggest you give this a try...let the chocolate cool to room temp. then cover and chill in fridge for a few hours, or until completely firm.  then remove and let sit out over night..(it might be too hot during the day to set)
when it is easy to scoop...should be about like ice cream...make little balls (or knobs, as i prefer), and drop them in a dish filled with cocoa powder.  gently roll them around to coat.  place them on a parchment or wax paper lined tray and EAT...or best to put them back into the fridge for a bit.  i like to do about 4-5 then put them in the fridge so they don't get a flat bottom while sitting out.   just remember to take them out and bring to room temperature before serving.


photo below is of the truffle balls.  i think the cocoa knobs are much cuter.
if using nuts or another coating, balls work well.

0 CHOCOLATE COCONUT HEALTHY TRUFFLES

i like to call these "POWER BALLS"

a great alternative to all the sweet sugary goodies we are going to be exposed to in the next month or so. not that all those sugary goodies will be a problem or anything, but you can throw some of these together to make yourself feel good.....besides...they are really tasty!

full of goodness with natural sugars from dates and figs,  these will definitely get you through one of those "I NEED SOMETHING SWEET RIGHT NOW" moments.  you know, when you grab for bad stuff that will hype you up then put you to sleep in the blink of an eye

these little gems are so easy to make and i must say friends and family were quite pleased.  not only are they delicious, but they are impressive looking...anything "truffle-like" always seems decadent. 

i have seen many of these recipes around, but the one that caught my eye was from ANJAS Food 4 Thought called Coconut Pistachio Truffles...NOTE...i'm having trouble inserting the link, but you should really check out her whole blog.  i have tried many of her recipes and they all are fabulous...and healthy too.  try her recipe for Flourless Almond Butter Honey Cake, so simple soooo good (i'm making another one today).  try anjasfood4thought.blogspot.com.  sorry my link thingy is not working.  i will insert the info later.

here are 2 recipes i put together

the basic instructions are the same

POWER BALLS...Healthy Truffles

1st recipe

makes about 15-20 depending on how you roll

4 Calimyrna (white) figs

4 Medjool dates 

1 tsp vanilla

1.3 c. almonds 2-3 Tbsp cocoa powder

3-4 Tbsp unsweetened coconut

1 tsp coconut oil

 woops...i almost forgot to mention...i DID put a little cayenne pepper with the cocoa powder that i rolled them in.  i love the extra kick in the pants.  the ones rolled in coconut were for the ones who can't take the heat.

2nd recipe

this made ALOT...i forgot to count...24-30 ?

12 Medjool dates

5 Calimyrna (white) figs

1/2 c. unsweetened coconut

1/2 tsp cinnamon

1/2 tsp cardamom

1/2 tsp vanilla

1/4 c. salted roasted almonds

1/2 c. blanched almonds

if your dates and figs are too dry soften them by pouring boiling water over them and let them soak for 10-15 mins...i would suggest doing this.  then drain them and pat dry before using.  combine all ingredients in a food processor.  pulse at first, then give it good whirl.  you want a fairly smooth texture to resemble a smooth chocolaty truffle.  NOTE...if you want a little almond crunch inside, just add more of your almonds last to the processor and pulse to your liking.  taste as you go...check your spices.

now...with your hands, form balls the size of a cherry or a walnut and roll in cocoa powder, coconut, finely chopped nuts or anything you like...all the sudden you have these cute little beautiful truffles.  keep in an airtight container at room temperature or refrigerate.  i liked mine chilled...they kept well for at  a least a week.