You'd think that after this tower of insane chocolateyness I baked, fought with, and won over a few weeks ago that I'd never want to see or touch the stuff again. Logically, that would make sense. But there are two factors working against me on that one: firstly, I'm female, and it has been pointed out to me on occasion that women are biologically irrational creatures (I on the other hand beg to counter that men just need to open a few more mental boxes at a time). Second, I have never known someone with a passion for anything to be rational about experiencing it. And I do love truffles.
If you want to get really technical, though, these fudgey balls of super awesomeness aren't exactly chocolate truffles, not as the Toronto patisserie Dufflet defines them anyways. According to their website, a chocolate truffle "is a bite-sized petit four, made from chocolate and ganache to which flavourings have been added, such as liqueurs or essences". Hmph. Well then.
What are your favourite chocolate combinations, or are you (like me) a bittersweet purist through and through?
Submitted to Ricki's Wellness Weekend and Amy's Slightly Indulgent Tuesday.
Sweet Cocoa-Flax "Truffles"
Makes 25
1/3 cup diced dates
1 cup water
1 tsp honey (or agave nectar), optional
1/2 tsp toasted sesame oil
1/4 tsp sea salt
1 cup ground flax seeds
1/2 cup cocoa powder
toasted sesame seeds and golden flax seeds, for rolling
- Combine dates and water in a small saucepan and place over medium heat.
- Bring to a simmer and cook, stirring often, for 15-20 minutes, until very soft and falling apart.
- Drain, reserving the liquid, and place into a blender with honey, oil and salt. Puree until very smooth (you are looking for a thick, pasty consistency).
- Mix together ground flax and cocoa in a small dish and add to the blender. Blend until the mixture is smooth and all one "paste" - add 1-2 tbsp of the saved date water if necessary, but you need to be able to form the mixture into balls.
- Place sesame seeds in a shallow bowl or plate and roll small balls of the paste in them to coat.
- Place balls on a plate and chill 1-2 hours before enjoying.
- Store, covered, in the fridge, or freeze up to 1 month.
Amount Per Serving
Calories: 31.4
Total Fat: 1.8 gCholesterol: 0.0 mg
Sodium: 0.4 mg
Total Carbs: 4.2 g
Dietary Fiber: 2.0 g
Protein: 1.4 g
I love the addition of sesame to these--and it makes them look so pretty, too! Thanks so much for submitting to WW this week. :D
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