Chocolate
Truffle
What a day it has been! Started off with a severe migraine and I
thought one more day of my life goes a waste. But when you are so far away from
home and help, regardless of how unwell you are, you just got to get on. So I
did. Made a simple lunch and then slowly started feeling better. I had been
feeling terrible about not making much progress on the book front as I only
have 3-4 recipes firmed up so far and have miles to go. With the holiday season
round the corner, I wanted to bring the right mood in my household too. I have
heard about truffles but as I am not a huge fan of chocolate I don’t think I
have tried them before. I wanted to whip some up, but as you can imagine, the
traditional one is not something I can quite make as it comes with loads of
guilt. I wanted a sinless dish and not a sinful one. I had some shredded wheat
(breakfast cereal) left over as my son stopped eating them suddenly. I did not
want to throw them away so put them to good use here. I rolled the truffles in
good coco powder. However, the bitterness of the coco was quite strong. For
that reason, I am suggesting it be mixed with icing sugar or even powdered
sugar and then rolled. Alternately, you could use coco powder which has lesser
coco. I had made them bite size so once you put them in your mouth, the
bitterness hits but is soon followed by sweetness from dried fruits. This
recipe makes about ten truffles. You could use any other dried fruit like prune
or apricot too.
1/3 cup dates
1/3 cup raisins
¼ cup ground almonds
2 tablespoon coco powder
1 tablespoon icing sugar
1 shredded wheat biscuit or about 2 digestive biscuit
In a food processor, pulse the dates and raisins. It should not become
pureed but just lumpy
Add the ground almond and broken shredded wheat and pulse few more
times so they all come together
Roll into bite size balls and roll this on a mixture of icing sugar
and coco powder
Dive in!
Wow very attractive truffles,feel like gobbing some.
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