Low Glycemic Blue Agave Chocolate Truffles
Merry Christmas and Happy New Year
Low Glycemic Blue Agave Chocolate Truffles
Makes approximately 1¼ pounds or 40 truffles
| 1¼ cup liquid: (whipping cream, espresso, wine, brandy or combination) |
| ¾ cup blue agave nectar |
| 1½ tablespoons butter |
| 12 ounces good quality unsweetened chocolate, chopped fine or grated. See “Truffle Ingredients,” page 10. |
| 1 teaspoon real vanilla extract (optional) |
Making the Truffles: |
| Put about an inch of water in the bottom of a double boiler and bring to a simmer. Set the top pan over the simmering water. The bottom of the top pan should not touch the water. Do not cover.
Heat the first three ingredients in the top of an uncovered double boiler until hot but not boiling, 115° – 118° F (46° – 48° C). Make sure the butter is melted. Turn off the heat. Remove the top of the double boiler to the counter and add the chopped chocolate and vanilla extract to the mixture. Stir occasionally, until just melted and smooth. |
| Allow the chocolate to cool and set up for several hours. |
Finishing Your Truffles: |
| Scoop out level tablespoon quantities, or smaller, and set on a plate.
Roll the truffles into balls. If desired, coat the palms of your hands with a dusting of cocoa powder to make the rolling easier. If too soft, place in refrigerator until firmer. Dip the rolled truffles in a good quality, tempered chocolate, or roll the truffles in cocoa powder, finely chopped chocolate or finely chopped nuts, coating the entire surface. Keep chilled until ready to serve. Serve in paper or foil cups for an elegant presentation. |
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