Healthy Yummy Pomegranate Truffles

If  found this wonderful healthy truffle recipe. I was already to make it and the...no applesauce. How ate the applesauce. I was mifted. Then I realized I ate the applesauce. Oops. So I needed to find an oil substitute. That is what the apple sauce would have been. My lands on  a jar of creamy peanut butter.

This would work. It had to. So I got down to business and start to make these truffles. I also omitted the vanilla that would have normally been called for. This did not have any cooking and took a bout 10 minutes.

Dark Chocolate Pomegranate Truffles

Yield: 16 truffles

Serving Size: 1 truffle

1 cup unsweetened cocoa powder 

½ cup creamy peanut butter

3 tbsp honey

96 pomegranate arils (“seeds”)

1. In a small  to medium bowl  mix the cocoa, peanut butter and honey together. To get this smooth  it might be necessary to heat the peanut butter in the microwave for a few seconds. 
2. The mixture should from a ball, just like a dough. 
3.  This chocolate dough dose not need to rest in the refrigerator but you can place in in there for a few minutes to firm up. Divide the chocolate mixture into 16 pieces. Work with on piece at a time,. Make a small circle and place between 4-6 arils in the center. the fold the size over and roll into your hands. This will make it ball shape.
4.  Repeat with the remaining chocolate and pomegranate arils. Chill until ready to serve.

Coffee Truffles

So after last weeks truffles. I figured I should make those again. Beside you can not have too much chocolate. And to not consume it all myself, I gave it to my co-workers ^-^


Chocolate Coffee Truffles

Makes 24 truffles

¾ cup heavy cream
2 tbsp. butter
4 tsp. espresso powder
10 oz bittersweet chocolate, chopped finely
cocoa powder for coating

1. Heat cream, butter and espresso powder in a heavy saucepan stirring often. Turn off the heat just before it begins to boil and stir with a whisk.
2. Pour heated mixture over chopped chocolate and let sit for a minute. Then whisk together until the chocolate and cream are combined, melted and smooth.

3. Pour the chocolate ganache in a small baking pan. Cool to room temperature and then place in the refrigerator to chill for about 30 minutes. Use a small scoop to form round balls of ganache and place on a wax paper covered baking sheet. Reshape by hand if needed and return to refrigerator to chill for several minutes.
4. Roll balls in cocoa powder to coat.
5. Keep refrigerated until serving.


http://greatideas.people.com/2014/09/05/bakerella-chocolate-coffee-truffles-recipe/

Chamomile Truffles

This is just wonderful. Smooth a rich. Easy and calming. Something that can be given away and quickly made. Yeah...I might be in lust. 

Ingredients:

1 3/4 cups dark chocolate

2/3 cup heavy cream (substitute  whole




milk and butter or evaporated milk. 1 cup heavy cream is = to 1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter)

 1 TBSP + 1 tsp chamomile flowers, ground or 4 chamomile tea bags. 

Unsweetened coca powder 

In the top part of a double boiler or in a lager bowl add the heavy cream, and 1 TBSP of ground chamomile or 3 tea bags worth of chamomile.

 Bring to a simmer and then add chocolate. Let them combine and melt. then whisk, until smooth. Pour into a parchment lined dish and chill  until set. This might take a few hours. 

Place a bit of cocoa powder in a bowl and whisk with  1 tsp or 1 tea bags with of chamomile.

Using a melon baller or spoon scrape up a tablespoons worth of ganache and roll into a ball. then roll in powder. Keep chilled.


Have a berry orange day,

Sú talún

Dark chocolate and Rose Fudge.

So wanted to do something sweet with the roses. Summer is ending and I want to capture a bit of it in this treat. I was clicking  through pinterest when I cam across a nutella fudge. I love nutella. I have made this fudge before and it is quick and simple. Yet, I wanted to change it up.


To make this you will need the following ingredients: butter, sweetened condensed milk, rose water, chocolate, Nutella, cranberries and almonds.

 This is a simple adaption.

Ingredients:
1 Tablespoon Butter, For Greasing 8 x 8 baking square
1 can (14 Oz) Sweetened Condensed Milk
2-3 teaspoon Rose water
8 ounces, Chocolate Chips, I used dark chocolate.
1 cup Nutella at room temperature
3 Tablespoons Unsalted Butter at room temperature. Cut these into 1/2-inch pieces, they will melt faster.
A handful of almond and dried cranberries.
Roses for topping

Directions: 
Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides. In a medium glass or stainless steel bowl, combine butter and sweetened condensed milk.Add the rose water. Add the chocolate chips.

And finally, the Nutella. 

 Stir all of the ingredients together. The mixture will be very thick.

 Now you can great a double-broiler, by setting the bowl of a medium pot of water. I happen to have a double-broiler, so I just used that.  Sir, for about 5-7 minutes, or until the  chocolate chips are melted and the mixture is smooth.  Once the chocolate is melted added in the almonds and cranberries. Stir, the mixture for about a minutes, incorporating the the nuts and berries into the chocolate. Scrape the mixture into the prepared pan and spread the top smooth with a spatula. Sprinkle the fudge with roses if you would like. Refrigerate until the fudge is firm, at least 2 hours, or over night.

Once the fudge is chilled, run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper.
Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

Have a berry orange day,

Sú talún