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. |
Now! Just in time for the Holidays: Enjoy The Splendid Indulgence of Chocolate Truffles
I’ve got to toot my own horn!
“Do you hear what I hear…”
Just in time for the HOLIDAYS
The Splendid Indulgence of Chocolate Truffles
is HERE! NOW!
http://www.sichocolatetruffles.com/the-book/
This book is the perfect gift for chocolate loving cooks.
5 Layer Chocolate Birthday Truffle “Cake”
I thought I’d share my birthday “cake” with everyone. It is also my celebration of the completion of my new book The Splendid Indulgence of Chocolate Truffles. I hope you will see the delight and versatility of truffles; that the photos inspire you and provide eye candy to help you mentally taste the nutty slightly chewy hazelnut marzipan clinging to a depth of a dark cloud of chocolate softened by creamy white chocolate and tangy pie cherries bursting their flavor and melding with deep dark bittersweet chocolate…
This gluten free “cake” is really a giant truffle. It is a combination of 5 layers, most of which I gave you in previous recipes, but with a difference – different configuration and some different ingredients: The bottom first layer is dark chocolate ganache made with half Sharffen Berger 99% Cacao and half Ghirardelli 100% Cacao sweetened with blue agave nectar, a low glycemic natural sweetener. The two chocolates balance beautifully with a wonderful richness.
The second layer was a gel made from dried pie cherries soaked in some of my personal homemade Cherry wine (Cherry Pie Wine made with pie cherries and wild dark cherries) some Bing cherry juice and agar for the gelling agent. (See the recipe for Bing cherry gel for the technique)
The third layer is a creamy white chocolate ganache spiked with Frangelico Liqueur.
The fourth and top layer is a dark chocolate ganache made of Sharffen Berger 99% Cacao sweetened with blue agave nectar. The giant truffle is made in a spring pan lined with a circle of parchment paper on the bottom and a strip of parchment around the sides..
The entire truffle wrapped in a layer of blue agave nectar hazelnut marzipan (a double recipe) rolled out between sheets of plastic. The diameter of the marzipan should be at least the diameter of the spring pan plus twice the height of the side of the finished truffle. The top plastic is removed and the marzipan is slid onto a large plate with the bottom plastic on the plate.
The technique for wrapping the truffle in Marzipan
The truffle is removed from the spring pan and the side strip of parchment is removed. The truffle is inverted so that the top of the truffle is placed onto the center of the marzipan. The bottom circle of parchment is removed. The truffle is now upside-down on the marzipan which is on a plate. Gather the marzipan around the truffle sides. Using a dinner knife (don’t use a sharp knife), Cut the marzipan at the bottom edge of the truffle. I do this by holding the marzipan sheet (on the plastic) with my hand against the side and pressing the dull knife into the marzipan against my palm.
Then I peel the excess marzipan from the plastic wrap. Do a few inches at a time until the marzipan is neatly trimmed to the base of the truffle. Use any excess marzipan to repair any gaps. Peel back the plastic from the sides only. Place a serving plate onto the top of the truffle’s bottom and carefully invert the truffle onto the serving plate. Remove the plastic wrap from the top of the truffle. Leave plain or decorate with hazelnut halves.
Since I didn’t want to mar the look of the cake I did without traditional candles. Instead, I made an extra cake to share with my co-workers.
For information on the recipes, see Cherry Hazelnut Marzipan Layered Dark Chocolate Petit Fours Truffle. For the white chocolate layer: In a the top of a double boiler melt 12 ounces of good quality white chocolate with 1/4 cup of heavy cream. When melted, pour in 2 ounces of Frangelico Liqueur.
This truffle “cake” is so versatile You can make the truffle layers with your favorite chocolate truffle ganache, using traditional truffles, or diabetic safe sugar-free truffles sweetened with xylitol or blue agave nectar, low glycemic natural sweeteners.
There are plenty of recipes to choose from in my new book The Splendid Indulgence of Chocolate Truffles. There are also full directions and techniques for each of the types of truffles: Traditional, Blue Agave Nectar, Sugar-free Xylitol , White Chocolate and Double Chocolate Truffles. All the recipes in this book are gluten free and egg free. At least half of the recipes have a low glycemic index and approximately a quarter of the recipes are sugar free. With the exception of the white chocolate recipes, the recipes use only dark chocolate, as it is the healthiest, rich with anti-antioxidants so good for your health. There are vegan truffles and substitutes for making truffles vegan. There is something for anyone who loves chocolate truffles. I’ve done all the hard work to make it easier for you.
We’ve got a special two-for-all going right now - If you pre-purchase the spiral bound copy of The Splendid Indulgence of Chocolate Truffles, you will get a free copy of the E-book. We expect the printed copies to be ready to go by 1 December this year . Just in time for Christmas! These will make awesome gifts. Don’t forget to get one for yourself, too. As Julia would say, Bon Appetite!
