What is a truffle? It can be an edible fungi or a chocolate confection. I’ll go with the confection. Especially because it involves chocolate.
It broke the Hottie’s fast from said brown substance.
Last night we contemplated the multiple people we could bless with our new indulgence. For we quickly discovered that this prodigious nugget of chocolate failed to take up enough real-estate on our tongues.
In the end, we decided to keep them for ourselves.
We may not even tell the boys.
Is that wrong? To hide the chocolate . . . the truffle . . . the delectable, solidified nugget of exquisitely blended mixture of sweet and bitter?
Probably.
We will let them have one.
Mayan Chocolate Truffle
compliments of Jenny at Nourished Kitchen
(*but I did make a few changes)
- 10 ounces chocolate with 100%* cocoa content, chopped coarsely
- Young Living Orange Oil**
- 1-2 tablespoons raw honey***
- 1 teaspoon cinnamon
- 1/4 teaspoon chipotle chili powder
- 1 vanilla bean (use it to make extract later)
- dash unrefined sea salt
- 1 cup full-fat coconut milk (learn how to make coconut milk)
- 1 tablespoon coconut oil
- cocoa powder, for dredging truffles
Directions
Break apart chocolate and slam dunk it into a mixing bowl with the Young Living orange oil, cinnamon, chipotle chili powder, the contents of one vanilla bean and a dash of unrefined sea salt.
Bring coconut milk and coconut oil to a slow simmer in a saucepan over a moderate flame.
Pour coconut milk and oil over the chopped chocolate, honey, and seasonings. Then stir continuously with a wooden spoon until the chocolate is thoroughly melted and the mixture, or ganache, becomes thick, uniform and glossy. (Mine remained lumpy.)
(Expect some help to magically appear.)
Transfer the mixture to a plate lined with parchment paper, molding into a log as best you can, and allow it to harden in the refrigerator for eight to twelve hours, or overnight.
My first attempt at forming a log:
And my second more effective attempt at forming a log . . . that unfortunately received some choice comments from certain young lads and a not-so-young man living in my house . . .
After the Mayan chocolate has hardened in the refrigerator for eight to twelve hours (umm . . . less if you live in our house), remove it, unmold it from the parchment paper and carve it into irregular bite-sized chunks.
Toss the chunks with cocoa powder and serve.
Naomi really enjoyed it to.
Inadvertently, that is.
Changes from Jenny’s recipe:
*85% cocoa content (I wanted to avoid a chocolate bar with sugar.)
**You can use the zest from an orange peel
***I added raw honey to sweeten the 100% cocoa ever so subtlety.
