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

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.

Cherry Hazelnut Marzipan Layered Dark Chocolate Petite Fours Truffles

Cherry Hazelnut Marzipan Layered Dark Chocolate Petite Fours Truffles

In keeping with last week’s hazelnut theme, this week’s  blog will show you how to make an easy, fast,  low glycemic,  gluten and egg free hazelnut marzipan.  While marzipan is usually made with almonds, other nuts make wonderful tasting sweetmeats.   Marzipan is very versatile.  If  any is left over,  use it to dress up breakfast crepes along with fresh fruit.  Roll teaspoon – tablespoon amounts into balls and coat with cocoa, cinnamon or a combination of both to make a sweet treat.  At Christmas time, I often  make a  cardamom Swedish coffee cake and layer the marzipan on the dough, roll  and section it like you would for cinamon buns.

A few weeks ago, in July,  I shared my Bing Cherry layered Chocolate Truffles.  To make it easier for you, I’ve reprinted it here, so you have it all in one place.  The hazelnut marzipan  is an added layer that changes the taste and adds a whole new dimension to the Bing cherry layer.    If you’ve already eaten all the cherries,  skip the cherry layer and you’ll still have an awesome treat.

Cherry Hazelnut Marzipan Layered Dark Chocolate Petite Fours Truffles

Makes approximately 64 one inch truffles.

1 recipe of Easy Blue Agave Nectar Hazelnut paste prepared 1 recipe of Cherry Gel – prepared according to the directions below.

Ingredients for 1 recipe of Traditional Chocolate Truffles

12 ounces dark chocolate for dipping, if desired.   64 Hazelnut halves to decorate.

Easy Blue Agave Nectar Hazelnut Marzipan

Makes approximately ¾ pound of delicious Nut Paste.

1 cup whole hazelnuts, preferably organically grown, without the shells

⅓ – ½ cup blue agave nectar**

½ teaspoon real hazelnut extract or 1-2 tablespoons Frangelico Liquer, optional.

Grind the hazelnuts in a food processor.  Process until nuts are uniformly extra finely ground, almost like flour.

Measure ⅓ cup of blue agave nectar.  Start the processor and slowly pour the blue agave nectar in a steady thin stream.  Continue to process for 60 – 90 seconds, or longer If needed, until the paste looks smooth and uniform.  Add the extract or Frangelico if desired.  Taste it and check the texture.  If too stiff, add more blue agave nectar, a teaspoon at a time until consistency is like a stiff dough that holds together.

It should be smooth with just a slightly chewy texture. If you can detect more than a hint of discernable graininess, process it a bit longer, until it feels almost smooth on your tongue.

Store the nut paste in a covered container in the refrigerator for up to 4 weeks, or freeze it for up to 6 months.  You can make it a day or two before you need to use it – It gives the flavors time to meld and blend.

Bing Cherry Gel Layer

1 ¾ cups pitted cherries , crushed or puréed.  You can puree the fruit in a blender or processor.

- should have about 1½ cups seedless Cherry puree.  Use chlorine/fluoride free water to bring to 1 2/2 cups if necessary.

Sweeten to taste with blue agave nectar or xylitol to sweeten to your taste.  Bing cherry usually needs no sweetening.

3 tablespoons agar agar flakes

Making the Gel:

Place puree into a pan.  Sprinkle agar onto the puree.  Heat the Cherry puree on low heat until it boils.  Simmer for 5 minutes, stirring until the agar agar dissolves.

Line an 8″ x 8″ square pan with parchment or plastic wrap.  Pour the Cherry puree gel into the pan and even the surface.  Chill until firmly set, at least 2 hours.

Chocolate “Petit Fours” Truffles – Assembly

Prepare the Traditional Chocolate Truffles according to the first two steps of “Making the truffles”.  While still warm, pour half of the ganache into the 8″ x 8″ lined pan.  Spread the ganache evenly over the bottom of the pan. Keep the remaining ganache warm over the hot water in the bottom of the double boiler.

Spread half the hazelnut paste in a layer over the chocolate layer.

Invert the Cherry Gel layer over the hazelnut paste. Remove the parchment or plastic wrap.

Spread the remaining hazelnut paste evenly over the top of the Cherry gel.

Pour the remaining ganache over the Cherry layer and spread the top layer evenly.  Place in the refrigerator until set.  (If desired, you can make a single, thicker layer of hazelnut paste using approximately ¾ of the recipe.  It’s not as fancy but tastes just as good.)   Chill for several hours to set.

Cover a flat cutting board with parchment paper.  Invert the layered truffles onto the parchment.  Remove the parchment pan lining from the truffle and discard.

With a long thin sharp knife, square off the sides of the truffle block.  Save the trims for snacking.  Cut the block into approximately 1″ squares.

Serve as is or dip in bittersweet couverture chocolate.   See ” Tempering Chocolate“

Chocolate Hazelnut Cream Truffles

It just so happens that I live fairly  close to where hazelnuts are grown commercially.  I even have wild hazelnut trees on my property that produce a small harvest each fall – when I can manage to convince the cagey greedy Steller Jays who eat them green,  and a small family of adorable red squirrels to let me have a few.   The wild nuts are smaller; their shells are thick and tough to crack, unlike the commercially grown varieties; but they taste good.

Everyone knows that hazelnuts and chocolate go splendidly together.   While toasting the hazelnuts brings  out the full flavor of the nut, they are also excellent untoasted.  Some might tell you they are better for you raw.  I will leave that to your discernment. Enjoy.

Hazelnut Cream

¾ cup raw pesticide free whole hazelnuts,  remove shells or purchase shelled nuts

1½ -2½ cups water – pure, with no chlorine or fluoride

If possible (although it is not necessary)  soak hazelnut in 1½ cups water for about 2 hours or overnight, drain. Soaking can improve digestibility.

Combine nuts and 1½ cups water in a blender and liquefy until smooth.  Strain if desired.  Remember that there are no preservatives, so use promptly.

Chocolate Hazelnut Cream Truffles

Sugar-free, Gluten free, Dairy Free, Vegan

1½ cup Hazelnut cream (Recipe above.)

¾ cup xylitol

2 teaspoons vegetable glycerin

1 tablespoon Hazelnut oil (optional, but makes a richer product)

12 ounces good quality unsweetened chocolate, chopped fine or grated.

¾ cup finely chopped toasted hazelnut (or raw hazelnuts for raw foods)

Making the Truffles:

Please Note:  This process should be followed as directed to achieve a smooth texture and smooth consistency.

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.

I f using toasted hazelnuts, preheat the oven to 375° F (190° C).  When heated, toast hazelnut in single layer for 5 – 7 minutes.  Cool, then finely chop.

Warm the Hazelnut cream in the top of an uncovered double boiler until hot.  Add the xylitol and glycerin to the Hazelnut cream and stir until the xylitol is fully dissolved.  Only after the xylitol has completely dissolved, add the Hazelnut oil. When mixture cools or heats to 115° – 118° F (46° F – 48° C), remove the top of the double boiler and add the chopped chocolate and vanilla into the top of the double boiler.  Stir until chocolate is just melted and smooth.  Add the chopped hazelnut.  Stir until uniformly mixed in.

Allow the ganache to cool and set up for several hours.

Scoop out level tablespoon quantities, or smaller, and set on a plate.

Roll the truffles into balls.  If too soft, place in refrigerator until set.  If desired, coat the palms of your hands with a dusting of cocoa powder to make the rolling easier.

Dip the rolled truffles in a good quality, tempered chocolate; or roll the truffles in cocoa powder, finely chopped chocolate or finely chopped toasted hazelnut, coating the entire surface.

Keep chilled until ready to serve.  Serve in paper or foil cups for an elegant presentation.

Bing Cherry Layered Chocolate Truffles

I’m relaxing, sipping at a three year old homemade Bing cherry Port Wine, while writing this addendum to my routine  Sunday Healthy Chocolate Blog.  Didn’t want to leave you hanging on the Bing cherry addition I promised you a week ago.

I’ve been experimenting with “layered” truffles.

1. They’re easier to make, for us non-professionals (and I count myself in that category)
2. They’re faster to make than filled truffles, if less fancy.
3. I wanted a filling that would stay gelled at room temperature
4. I wanted MORE filling and MORE taste than a filled truffle can give you!

So, building on last Sunday’s traditional truffle recipe (below):

Bing Cherry Layered Chocolate Truffles

Makes approximately 64 one inch truffles.

Ingredients for 1 recipe of Traditional Chocolate Truffles*/** 7/19/09 blog: http://www.sichocolatetruffles.com/2009/07/

Ingredients for 1 recipe of Bing cherry Gel Layer (below)

12 ounces dark chocolate for dipping, if desired.

* To make low glycemic  truffles,  replace sweetened chocolate with unsweetened (99 – 100% cacao) and 1 tablespoon of blue agave nectar per ounce of chocolate; e.g. For 12 oz chocolate:  add 12 tablespoons blue agave nectar , reduce the liquid by 1/4 – 1/2 cup.

** To make sugar-free truffles, replace sweetened chocolate with unsweetened (99 – 100% cacao) and 1 tablespoon of xylitol per ounce of chocolate; e.g. For 12 oz chocolate:  disolve 12 tablespoons of xylitol into the liquid prior to adding the chocolate.

Bing cherry Gel Layer

1 ¾ cups pitted Bing cherries, crushed or puréed.  You can puree the fruit in a blender or processor.

- should have about 1½ cups seedless Bing cherry puree.  Use chlorine/fluoride free water to bring to 1 1/2 cups if necessary.

Sweeten to taste with blue agave nectar or xylitol to sweeten to your taste.  Bing cherry usually needs no sweetening.

3 tablespoons agar agar flakes

Making the Gel:

Place puree into a pan.  Sprinkle agar onto the puree.  Heat the Bing cherry puree on low heat until it boils.  Simmer for 5 minutes, stirring until the agar agar dissolves.

Line an 8″ x 8″ square pan with parchment or plastic wrap.  Pour the Bing cherry puree gel into the pan and even the surface.  Chill until firmly set, at least 2 hours.

Bing Cherry Chocolate Truffle – Assembly

Prepare the Traditional Chocolate Truffles according to the first two steps of “Making the truffles”.  While still warm, pour half of the ganache into the 8″ x 8″ lined pan.  Spread the ganache evenly over the bottom of the pan. Keep the remaining ganache warm over the hot water in the bottom of the double boiler.

Invert the Bing cherry Gel layer over the chocolate layer. Remove the parchment or plastic wrap.

Pour the remaining ganache over the Bing cherry layer and spread the top layer evenly.  Place in the refrigerator until set.  Chill for several hours to set.

Cover a flat cutting board with parchment paper.  Invert the layered truffles onto the parchment.  Remove the parchment pan lining from the truffle and discard.

With a long thin sharp knife, square off the sides of the truffle block.  Save the trims for snacking.  Cut the block into approximately 1″ squares.

Serve as is or dip in bittersweet couverture chocolate.   See ” Tempering Chocolate,”  Blog dated 7/12/09  http://www.sichocolatetruffles.com/2009/07/

Chocolate Truffle Recipe: An easy one

Here is the firt step in truffle making.

This simple to make recipe is the foundation of all my other chocolate truffles.   All the other truffle recipes are derived from this one.  Use your favorite semi-sweet or bitter-sweet chocolate.  My personal favorites for this recipe are Dagoba Free Trade bars, Theo Artisan Chocolates, or a combination of 6 oz. Ghiradelli semisweet baking bar and 6 oz. Sharffen Berger 99%.

To your health,  Enjoy!

Traditional Chocolate Truffles

Makes approximately 1¼ pounds of truffles or 40 truffles.

1½ cups whipping cream

1½ tablespoons butter

12 ounces good quality semisweet or bittersweet chocolate, chopped fine or grated,

1 teaspoon real vanilla extract (optional)

These truffles can be dipped in additional chocolate, or use unsweetened cocoa powder, chopped chocolate or finely chopped nuts for coating truffles.

Suggested Nuts: Almonds, hazelnuts, macadamia pecans, walnuts, peanuts, cashews, etc.  Each nut imparts a slightly different flavor.  Try toasting whole nuts prior to chopping.

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.

Place the butter in the top section of the double boiler until melted. Add the cream.  Heat uncovered, until hot, 115° F (46° C).  Turn off the heat.  Remove the top of the double boiler to the counter and add the chopped chocolate and the vanilla extract to the butter and cream.  Stir occasionally, until just melted and smooth.  Pour mixture into a bowl.

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 too soft, place in refrigerator until set.  If desired, coat the palms of your hands with a dusting of cocoa powder to make the rolling easier.

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.

In  “The Splendid Indulgence of Chocolate Truffles” there are dark chocolate truffles sweetened with blue agave nectar, sugar-free truffles, sweetened with xylitol, white chocolate truffles and double chocolate truffles.  All the truffles are gluten free.  Some are vegan, some have espresso and some are spirited.  All are incredibly delicious.

Fresh Bing Cherries Stuffed with White Chocolate, Dipped in Dark Chocolate

Cherries…

200 pounds of red ripe cherries!  What in the world would you do with that many cherries?  The day after I pick, I wine in more ways than one, and eat cherries all day long as I rinse off the fruit and remove any stems.  The first 160 or so pounds go into various buckets to make several varieties of cherry wine using different yeasts to bring out different qualities and subtleties in each wine.  Cherry wine is one of my favorites.

So, I took a trip to Eastern Washington this past Thursday to pick around 200 pounds of the most delectable fresh Bing cherries. They are dark wine colored, rich, juicy and delectably ripe, right off the trees; unsprayed, pesticide free fruits.  The cherries are even more of a treat this warm July day, as over 80% of the previous year’s crop was lost to an unseasonably cold spring and several inhospitable freezes.

So what has this got to do with chocolate?

After making hundreds (maybe thousands) of various truffles to perfect and retest recipes for my latest book The Splendid Indulgence of Chocolate Truffles, I am continuing to experiment.  The book will be available as soon as the photos are edited and the index is complete.

I’ve been toying with a different way to make truffles that is incredibly easier and quicker.  Instead of filling the truffles, I am layering them.  They are very attractive to look at and delicious to eat.

With fresh cherries to play with, I couldn’t resist a layered chocolate truffle with a layer of cherries.  I should have a recipe to share with you by next week.

For now, phyto-nutrient rich cherries dipped in tempered chocolate or fondue sounds superb.  They taste so good and are good for you.  Its a fresh fruit, gluten-free, low glycemic,  depending on the chocolate you use,  and what you use to sweeten it with, if anything.

Fresh Bing Cherries Stuffed with White Chocolate, Dipped in Dark Chocolate

Select  a pound of nice plump ripe Bing cherries with stems.  Leave the stems on the cherries and carefully pit them.  Stuff a good quality white chocolate chip into the pit-cavity and dip into tempered chocolate (below) or chocolate fondue ( blog from 06.07.2009) http://www.sichocolatetruffles.com/2009/06

Tempering Dark Chocolate

1 pound (16 ounces) of good quality dark, semisweet, or bittersweet chocolate, finely chopped or shaved.  I use Sharffen Berger 99%.  For coatings, I don’t add any sweetener, but you could if you desire to.  Blue agave is the easiest to add a tablespoon or two of and stir into the melted chocolate.  Don’t use chocolate chips for the dipping chocolate. They contain other ingredients and will not temper properly

Put about an inch of water in the bottom of a double boiler ( 5/30/09 Blog: http://www.sichocolatetruffles.com/2009/05/ ) and bring to a simmer.  Place chopped chocolate in the top of the double boiler. Set the top pan over the simmering water.  The bottom of the top pan should not touch the water.  Do not cover the top pan.

Melt 12 ounces of the chopped chocolate in the top of an uncovered double boiler, reserving 4 ounces.

Put a candy thermometer in the chocolate and do not allow the temperature to exceed 100° F (38° C).  Keeping the temperature lower than 99° F (37° C) is best to ensure that the cocoa and cocoa butter won’t separate.

Heat the chocolate over the barely simmering water until it is melted or when the thermometer reads 95° – 100° F (35° – 38°C).

Immediately remove the pan from the burner and remove the top of the double boiler from over the water.  Add 2 ounces (half) of the reserved chopped chocolate to help the molecular structuring.  Stir until the chocolate is fully melted. Add the remaining chocolate and continue stirring until all the chocolate is melted.

Cool until the temperature of the chocolate reaches 83° F (28° C).  Stirring will speed the cooling process.

To complete the tempering process, it is necessary to reheat the chocolate one last time.  Return the top of the double boiler over the hot water and allow the temperature to rise to 90° F (32° C).  The chocolate is now tempered and good for dipping.  Make sure to keep the temperature between 85° and 90° F (29° – 32° C). (White and Milk chocolate should only be brought back to 84° – 86° F (29° – 30° C) for optimal results.)

To help maintain the optimal dipping temperatures, you can alternately remove and replace the top of the double boiler to try to keep the temperature around 86° – 88° F (30° – 31° C) or you’ll lose the temper.  If that happens, you need to cool and then re-temper the chocolate.  If you do you’ll need about 2 – 4 more ounces of chopped un-melted chocolate to assist the structuring process again.

To determine if the chocolate is tempered, drizzle a thin line of the chocolate from the spoon on to a glass plate or stainless steel surface.  The chocolate should set up firm and dry with a matte finish within a few minutes.  Un-tempered or improperly tempered chocolate will remain soft and won’t harden.

Tiramisu White Chocolate Ice Cream with Dark Chocolate Sauce

I’ve had a love affair with Mascarpone Cheese since I first tasted the smooth and creamy triple cream cheese.   It is light yet rich, spreads like soft butter, even when chilled, and melts with ease for pasta, or on potatoes.  I met Mascarpone in an Italian Tiramisu.  I had to get the plain cheese to taste it all alone, without the espresso and other flavors.

Now it is much more economical to purchase the 5 pound container at the local restaurant/wholesale food store (Cash & Carry) than 24 ounces at the market.  So, I am creating more recipes, so none is wasted.

You can’t freeze Mascarpone cheese as is, because it spoils the texture of the cream.  It is highly perishable and doesn’t last long in the refrigerator.  However, making truffles, cakes, ice cream, or other delectable treats which can be frozen, is how I can make this work to my advantage.  I could make the ganache for approximately 300 Tiramisu truffles or get creative.  I’ll probably do a little of both.  I just ordered more than ten pounds of white chocolate so I can play.

So I am experimenting with ice cream:  Tiramisu White Chocolate Ice Cream to be exact.  It just sounded good.  Anyway, It is supposed to be warm today and I don’t really want to cook and heat up the house.

Tiramisu White Chocolate Ice Cream

3 egg yolks

¼ teaspoon Celtic sea salt

¼ cup blue agave nectar or xylitol or 2 tablespoons of each. (If using xylitol, dissolve the xylitol in the espresso.)

6 tablespoons espresso

1 ½ cups heavy cream

6 ounces good quality white chocolate, chopped fine

1 cup mascarpone cheese (7 – 8  ounces)

3 tablespoons brandy or rum (I use 1½  tablespoons of each, brandy and dark rum.  They complement each other.)

1 teaspoon vanilla

Dark chocolate sauce (Recipe follows.)

Directions:

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 espresso, blue agave nectar or xylitol and ¾ cup of cream until agave nectar or xylitol are totally dissolved.  In a small bowl, beat the egg yolks until light and stir about a half a cup of the warmed espresso- heavy cream mixture into the egg yolks.  Pour the egg mixture back to the pan and stir into the espresso-cream mixture and cook, stirring constantly until mixture is thickened and evenly and thoroughly coats the back of a spoon.  Remove from the heat and pour in the remaining ¾ cup of cream and the mascarpone cheese. Wisk until thoroughly incorporated.  When  mixture is cooled to approximately 118° F (48° C), place the finely chopped white chocolate into the custard and stir until the chocolate is melted.  Wisk in the brandy, rum, and vanilla and stir.

Cool and chill.

Place into the freezer container of an ice cream maker.  Freeze in the ice cream maker, following manufacturer’s directions.  This mixture is soft and may not fully freeze in the ice cream maker.  Place in a freezer container and allow to freeze.

Dark Chocolate Sauce

4 ounces dark unsweetened chocolate, chopped fine

4 ounces dark semi-sweetened chocolate, chopped fine

1 cup heavy cream

1 teaspoon real vanilla extract.

Heat the cream to 115° F (46° C).  Place the finely chopped chocolate in a bowl.  Pour the warmed cream over the chocolate and stir until just melted.  Add the vanilla and stir.  Pour a zigzagged ribbon of sauce over the Tiramisu White Chocolate Ice Cream.  Serve and enjoy.

Coconut Chocolate Bliss Cream – A Cool Summer Treat

Congratulations to all of you who are graduating.  You made it through!  Today is the first day of the rest of your life!

I am so lucky to have my son visiting me for a few weeks.  He is an amazing cook with the ability to blend flavors in his mind and imagine what they’ll taste like.  We bought some ingredients and he whipped up the best “iced cream” I have ever tasted.  Totally dairy-free, gluten free, egg-free, low glycemic  raw if you have access to the Thai coconuts, the white ones, not the coconuts in the standard brown shell.

The healthiest “iced cream” I’ve ever eaten.  It is so good; I had to share the recipe with you.  No – It’s not truffles, but it is rich healthy chocolate.  Cool, complex, and not too sweet.  Just in time for relief for the summer heat.

Father’s Day is in two weeks is just two weeks from now.  You might want to get the ingredients and whip up a batch in his honor.  It’s a treat that will bring a smile to everyone’s face.

Coconut Bliss Cream

This tastes amazing!  The complexity of flavors dancing on the taste buds delights the senses.

20 fluid ounces natural coconut cream (for raw foods, use fresh Thai coconut cream)

2 tablespoons virgin coconut oil

¾ cup plus 2 tablespoons raw cacao powder

6 tablespoons SunFire Chocolate Bliss^TM*

1 cup of blue agave nectar (If using SunFire Vanilla Agave*, omit the vanilla extract and paste.)

real vanilla extract

½ teaspoon of Trader Joe’s vanilla paste

¼ teaspoon Celtic sea salt or SunFire Himalayan Salt*

¾ walnuts, medium chop

Mix all the ingredients except the chopped walnuts up in a blender.  Pour the mixture into an ice cream freezer canister and add the nuts on both sides of the mixing paddle.  Freeze in the ice cream maker, following manufacturer’s directions.  The one I have took about an hour to freeze.  The Bliss Cream will be a soft consistency.

Try it and let me know what you think.

* For product information:  http://www.rawfooddiet-holistichealth.com

Chocolate Fondue: Sweetened Traditionally, Sugarfree or with Blue Agave Nectar

Chocolate is one of the world’s most widespread passions. The typical Swiss eats more than 21 pounds of this candy each year. Even the average Belgian or Brit downs some 16 pounds annually, and here in the United States, consumption weighs in at roughly 11.5 pounds per year.”

Food for thought, Science News Online

OK, as you can see by the statistics above, one thing the Swiss are not neutral on is Chocolate!  Since apparently, some of us haven’t been doing our share, I thought I’d provide a recipe for you that will provide a simple dazzling nutritious dessert year round, a spectacular pot luck dessert or a great topping for ice cream.

The Swiss invented the delectable tradition of fondue.  Dunking bread and crudités into cheeses melted until creamy, spiked with wine and a splash of liqueur.  And since they placed  first in their dedication to chocolate – A chocolate fondue is only appropriate.

There are three versions of the recipe:  One is the traditional easy version with whatever sugar is already added to the chocolate by the manufacturer.  The other two recipes use unsweetened chocolate and then add a natural low glycemic sweetener -  xylitol for a sugar-free fondue, and blue agave nectar for a low glycemic fondue.

Served with fresh fruit, such as berries, nectarines, fresh pineapple, banana, tangerine, orange segments, pears, fresh coconut, even dried fruit or other nuts, if eaten in moderation, makes a healthy dessert that also happens to be gluten-free if you stick with the fruit and nuts.

While serving in a fondue pot isn’t mandatory, it adds elegance and using a fondue pot, with a little flame underneath it serves to keep the chocolate in a fluid state for dipping.  If you don’t have a fondue pot, heat the cream and chocolate in a double boiler or a bowl that fits tightly over a saucepan with approximately an inch of simmering water.  Another option, handy for pot lucks is a small crock pot.  I’ve got one called the Rival “Little Dipper.”  You have to set it on low and watch the temperatures, because crock pots weren’t really designed for the extra low temps required for chocolate.

This recipe is flexible enough for children or adults, depending on the liquid added.

Easy Chocolate Fondue

1½ cups heavy cream

¼ cup cherry wine or brandy (You can replace with cream for a children appropriate fondue or increase the amount of wine by ½ cup and reduce the cream by ½ cup for an “over 21″, low fat fondue. The alcohol will eventually evaporate. )

12 ounces your favorite dark chocolate, coarsely chopped

½ teaspoon real vanilla extract (optional)

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.

Place the cream in the top section of the double boiler until warmed, 115°- 120° F (46° – 49° C).  Turn off the heat.  Remove the top of the double boiler to the counter and add the chopped chocolate and the vanilla extract to the cream and whisk until smooth and fully incorporated. Stir in the wine or brandy.

Immediately transfer mixture to a fondue pot heated at low or with a low flame, Crockpot heated to low, or serve straight from the top of the double boiler, after returning the top pan over the water to keep it warm, i.e. less than 115° F (46° C).

Arrange the fruit and other dipping tidbits on a platter or plates around the chocolate pot. Use fondue forks, bamboo skewers, seafood forks, or toothpicks or fingers to dip the fruit or other dippers into the hot melted chocolate fondue. Serve immediately.

If the fondue begins to feel a little stiff, add a tablespoon of heavy cream, allow to heat and stir.  This will help it be used to the last drop.  Try not to over cook the fondue if serving over a long period. Don’t expect to have a lot of it left.

Healthy Dippers:

Fresh fruits, Dried fruits – Apricots are particularly delicious,Candied Ginger Slices

Slices of fresh coconut,Fresh Shelled Nuts

For the sugar-free chocolate fondue and the blue agave nectar fondue recipes, see below:

Sugar-Free Chocolate Fondue (Gluten-Free)

1 ½ cups heavy cream

¾ cup xylitol

2 teaspoons vegetable glycerin

¼ cup cherry wine or brandy (You can replace with cream for a children appropriate fondue or increase the amount of wine by ½ cup and reduce the cream by ½ cup for an “over 21″, low fat fondue. The alcohol will eventually evaporate. )

12 ounces unsweetened dark chocolate, coarsely chopped, such as Sharffen Berger 99% or Ghirardelli’s 100% cacao (I mix half of each)

½ teaspoon real vanilla extract (optional)

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.

Place the cream, xylitol and vegetable glycerin in the top section of the double boiler and heat, stirring occasionally until xylitol is fully dissolved and the cream is warmed, 115°- 120° F (46° – 49° C).  Turn off the heat.  Remove the top of the double boiler to the counter and add the chopped chocolate and the vanilla extract to the cream and whisk until smooth and fully incorporated. Stir in the wine or brandy.

Immediately transfer mixture to a fondue pot heated at low or with a low flame, Crockpot heated to low, or serve straight from the top of the double boiler, after returning the top pan over the water to keep it warm, i.e. less than 115° F (46° C).

Arrange the fruit and other dipping tidbits on a platter or plates around the chocolate pot. Use fondue forks, bamboo skewers, seafood forks, or toothpicks or fingers to dip the fruit or other dippers into the hot melted chocolate fondue. Serve immediately.

If the fondue begins to feel a little stiff, add a tablespoon of cream , allow to heat and stir. This will help it be used to the last drop.  Try not to over cook the fondue if serving over a long period. Don’t expect to have a lot of it left.

Healthy Dippers:

Fresh fruits, Dried fruits – Apricots are particularly delicious, Candied Ginger Slices, Slices of fresh coconut, Fresh Shelled Nuts

Xylitol sources:

Your local health food store, or

http://www.xlear.com/xylosweet/articles/sweetener.aspx

www.EmeraldForestXylitol.com

Blue Agave Nectar Chocolate Fondue (Gluten-Free)

1 ¼ cups heavy cream

¾ cup blue agave nectar

¼ cup cherry wine or brandy (You can replace with cream for a children appropriate fondue or increase the amount of wine by ½ cup and reduce the cream by ½ cup for an “over 21″, low fat fondue. The alcohol will eventually evaporate. )

12 ounces unsweetened dark chocolate, coarsely chopped, such as Sharffen Berger 99% or Ghirardelli’s 100% cacao (I mix half of each)

½ teaspoon real vanilla extract (optional)

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.

Place the cream and blue agave nectar in the top section of the double boiler and heat, stirring occasionally until mixture is warmed, 115°- 120° F (46° – 49° C).  Turn off the heat.  Remove the top of the double boiler to the counter and add the chopped chocolate and the vanilla extract to the cream and agave and whisk until smooth and fully incorporated. Stir in the wine or brandy.

Immediately transfer mixture to a fondue pot heated at low or with a low flame, Crockpot heated to low, or serve straight from the top of the double boiler, after returning the top pan over the water to keep it warm, i.e. less than 115° F (46° C).

Arrange the fruit and other dipping tidbits on a platter or plates around the chocolate pot. Use fondue forks, bamboo skewers, seafood forks, or toothpicks or fingers to dip the fruit or other dippers into the hot melted chocolate fondue. Serve immediately.

If the fondue begins to feel a little stiff, add a tablespoon of cream , allow to heat and stir. This will help it be used to the last drop.  Try not to over cook the fondue if serving over a long period. Don’t expect to have a lot of it left.

Dippers:

Fresh fruits, Dried fruits – Apricots are particularly delicious, Candied Ginger Slices,Slices of fresh coconut, Fresh Shelled Nuts

Sources of Blue Agave Nectar

Your local health food store

http://oilgold.younglivingworld.com Product Catalog, Product Search: type in blue agave nectar

http://www.blueagavenectar.com

http://www.volcanicnectar.com