Tuesday, February 2, 2010

A Treat I Can Eat

The other day I adapted a truffle recipe from the latest (Feb.) issue of Martha Stewart Living to one I could actually eat (per my resolutions). The original recipe (which is not on the Martha website but is almost identical to this one that is) called for chocolate that was already sweetened, so I had to make some adjustments so that I could control the sweetener myself. In place of the pre-sweetened chocolate, I used unsweetened chocolate and sucanat (which is basically just unrefined cane sugar—or, probably more aptly, less refined cane sugar).

The result was a complete success! I have a preference for milk chocolate so would like to try to incorporate even more cream next time, but they really are very good as is, and I think most chocolate lovers would like the cacao content just where it's at.

8 ounces unsweetened chocolate, finely chopped
1 cup heavy cream
1 cup sucanat
2 teaspoons vanilla extract (or orange, peppermint, etc.)
1/4 teaspoon salt
Unsweetened cocoa powder, for rolling
Put chopped chocolate in a medium bowl. In a small saucepan, gently heat cream, sucanat, and vanilla, stirring frequently until sucanat granules are dissolved and mixture is just at a simmer. Tip: I forgot to do this when I made these, but you can easily grind the sucanat granules to a fine powder in a coffee grinder, which will greatly help them dissolve more readily in the cream. Once simmering, immediatly remove from heat and pour over chopped chocolate. Let stand 2 minutes, then stir until smooth. Cover and refrigerate until chilled, atleast 30 minutes. Once chilled and firm, spoon out chocolate and form into balls with hands, then roll in unsweetened cocoa powder. Store in the refrigerator and serve at room temperature. I'll let you be the judge of how long they're good for—Martha's recipe stated 3 days, but I think they could easily last way longer, just depending on the length of life of the cream.

The cream mixture, before added to the chocolate, is quite reminiscent of caramel and got me wanting to make caramel candies, too. My dad and I went on a candy-making jag one winter, experimenting with caramels, toffees, and brittles, and I'm pretty sure I remember one toffee recipe we tried that was nothing but equal parts butter and sugar. The simplicity of that really appeals to me, and in my search for something similar in a caramel recipe I found this, which I might try but with the addition of salt. This tempting recipe is another candidate that a friend pointed me towards. I'd opt for brown rice syrup in this case, and I am curious how that would turn out. The recipe choice and outcome will likely be posted here soon enough.


  1. you can freeze truffles too. i keep them in my basement for weeks and in the freezer for up to a year. :) no one has ever complained or gotten sick so me thinks martha is full of shit and since i have been making them and teaching making them for almost 10 years (and the food and beverage director of the governer hotel in portland oregon wanted to buy them.....) i feel comfortable saying so... :) nice job on the conversion to healthy alex.

  2. sorry for the bad language..... your blog is so polite and cheery and pleasant to read.... i should be nicer. you can edit if you want.

  3. Yeah, what's the big idea messin' with my polite vibe? Haha, I'm totally kidding. I don't care, it's fine!