The Healthy Chocolate Blog » agave nectar http://www.sichocolatetruffles.com Just another WordPress weblog Mon, 11 Oct 2010 23:28:16 +0000 http://wordpress.org/?v=2.8.4 en hourly 1 Low Glycemic Blue Agave Chocolate Truffles http://www.sichocolatetruffles.com/merry-christmas-and-happy-new-year/ http://www.sichocolatetruffles.com/merry-christmas-and-happy-new-year/#comments Thu, 24 Dec 2009 02:13:11 +0000 admin http://www.sichocolatetruffles.com/?p=399 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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