Dark Chocolate Truffles
Posted in ChocolateRecently, a local raw friend told me about a woman who places bulk orders and asked if I wanted to order anything fancy; I purchased some goji berries, really raw cashews and 1lb of raw cocoa butter. What would you do with 1lb of raw cocoa butter? Make truffles of course!
For the nougat
1/4 cup agave
1 cup pecans
1/2 cup cashews
For the dark chocolate
1 cup raw cocoa butter
1 cup raw cocoa powder
1/4 cup agave
1 tsp vanilla
Equipment needs
Dehydrator
Food processor
Chocolate truffle molds
The How-To-Do-It
Start by putting your raw cocoa butter into the dehydrator. It melts at 90 degrees, so setting to 100 degrees will get you there quicker.
Next, process the cashews and pecans together in the food processor until you have a fine meal. Continue to process while adding in the agave and next thing you know, you have a ball of heavenly nougat. Pinch off small pieces of nougat and form into tiny balls to become the center of your truffles. Put these into the freezer to firm up and chill out.
Now that your raw cocoa butter is melted, slowly stir all of the chocolate ingredients together by hand.
Next, fill your chocolate truffle molds about one-third. Place into the freezer to firmly set. Now place your frozen nougat balls into the center of each mold. Slowly pour the chocolate into the molds so that you surround the nougat and top off each mold. Be sure to tap your mold gently to release any air bubbles that might have formed. Place the molds back into the freezer to set.
After about 10 minutes, the truffles should have pulled away from the sides of the molds. If your molds are clear, the tops of the truffles will appear hazy. Turn the molds over and give them a shake and a twist to knock the chocolates out. I suggest doing this over a towel, so the truffles have a soft place to land.
Notes
The truffle molds can be found at any craft mega-store for about $1.99 each; they are plastic and have about 12 pieces per mold. Be careful! Raw chocolate is known to get you high and keep you up all night!
Yield
About 3 dozen truffles, depending on your molds.
8 Responses to “Dark Chocolate Truffles”
By Heather on Apr 2, 2008
Wow, your truffles look amazing! If I can find truffle molds today I will be making these tonight!! Thanks for sharing your recipe.
By Suzan on Sep 5, 2008
Oh….My GOD!!!
By mia on Mar 21, 2009
these trufles look so so yummy. Can anyone help me with a substitute for agave? Would it be available in india .
By Pamela on Sep 14, 2009
I’m just getting into raw food and am bit confused that you heat the chocolate to 100 degrees – how is that raw?
By katie on Sep 21, 2009
Hi there…love the start of your site, will definitely keep checking in…but help…I’m in the UK and can’t find truffle molds…any chance you can email me a photo or post a picture of what they look like…so I can see if they go by a different name here ..
Thanks so much
By Raya on Mar 6, 2010
We are going to try to make these. They look great! Yummy!