CARDAMOM & CACAO TRUFFLES
I was looking for a low carb high fiber treat and came up with this one. Cardamom is originally from the east and used to flavour food and for medicinal purposes. It lends a very interesting and distinctive taste to foods. I like it and thought it would be a good addition to these truffles. I ground all my ingredients in my magic bullet and then processed the dough in my Kitchen Aid food processor. You can use either the dark or golden flax seeds in this recipe. This recipe can be doubled, but be aware they are rich, so you might want to make a single batch just to try them first. If you can't find organic then conventional will work just as well, though might not taste as good. You can also use ground carob or ground unsweetened chocolate in place of the cacao nibs if you don't have them.
Provided by Chef Joey Z.
Categories Candy
Time 25m
Yield 12 truffles
Number Of Ingredients 10
Steps:
- Grind each of the seeds separately. Remove and add to a bowl and mix together.
- Grind up the cacao nibs fine. Take out 3 tablespoons This will be to coat the truffles when they are done.
- Add all the ingredients except the reserved ground cacao to the food processor and process for about a minute or two. Check the dough, if it sticks together and holds its shape after you roll it into a ball then its ready to roll into balls.
- Put the remaining 3 tablespoons of ground cacao onto a deep bowl and roll the truffles in it. Try not to touch them, just roll them round and round in the cacao. This will coat them nice and smooth.
- Chill and eat.
- Bon Appetit!
Nutrition Facts : Calories 70.9, Fat 5.6, SaturatedFat 0.9, Sodium 51.2, Carbohydrate 3.3, Fiber 2.5, Sugar 0.4, Protein 2.2
CARDAMOM & CHILI CHOCOLATE TRUFFLES
After dinner treat. I haven't tried these yet but wanted to keep the recipe somewhere I would remember it was. The prep time does not include 5 minutes standing & 4 hours chilling time.
Provided by Sonya01
Categories Candy
Time 30m
Yield 15 truffles
Number Of Ingredients 7
Steps:
- Combine the cream, cardamom and chili powder in a small saucepan over medium heat.
- Bring to the boil.
- Add the chocolate and the butter, and remove from heat.
- Set aside, stirring occasionally with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.
- Add bourbon and use a metal spoon to stir until smooth.
- Pour the chocolate mixture into a small container (make sure the chocolate mixture is at least 3cm deep).
- Place in the fridge for 4 hours or until firm.
- Place the cocoa in a deep plastic container.
- Dip a melon baller or small metal spoon into boiling water and scoop out 1 ball from the chocolate mixture.
- Tap the truffle directly into the cocoa.
- Gently shake the container to evenly coat the truffle in cocoa.
- Transfer the truffle to a small paper.
- Repeat with the remaining chocolate mixture.
- Serve with coffee.
Nutrition Facts : Calories 196.8, Fat 19.8, SaturatedFat 12.3, Cholesterol 16.6, Sodium 29.8, Carbohydrate 10.8, Fiber 6, Sugar 0.3, Protein 4.6
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