Red Wine Truffles
8 oz of bittersweet baking or couveture chocolate
1/3 c heavy cream (I use coconut cream)
1 tsp espresso powder
1 tsp cocoa powder
2 T red wine
Dark Chocolate Avocado Truffles
1 medium avocado, ripe
10 oz dark chocolate chips or baking chocolate
2 tablespoons cocoa powder
Thoroughly mash the avocado and mix with the melted chocolate. When cool enough roll into balls and roll balls in cocoa powder.
White Chocolate
4 oz cocoa butter (cocoa NOT coconut)
1/2 c powdered sugar (corn-free is needed, can make your own)
2 T coconut milk powder (or other powdered milk or milk substitute, camel's milk?)
1/4 tsp vanilla extract or 1 vanilla bean, scraped)
pinch of salt
Melt the coca butter in a double boiler, stir in other ingredients, pour into molds or onto a parchment paper lined tray depending on what you plan to do with the chocolate. This recipe produces a relatively soft chocolate. Increase the powdered milk or add some coconut flour if a harder chocolate is needed.
Hot Fudge Sauce
1 1/4 c sugar
2/3 c milk (whatever works)
1/3 c cocoa powder
1/4 tsp salt
3 oz couveture chocolate
Combine sugar and milk in saucepan and place on low heat and stir. Once the sugar is dissolved, after about 5 minutes, turn heat to low and add cocoa. Whisk until smooth. Remove from heat, stir in the couveture chocolate, let sit 3 minutes, then it should be ready.
Chocolate Pot de Creme
4 oz bittersweet chocolate chopped finely
1 c heavy cream or thick coconut cream
1 T sugar
1/2 tsp vanilla extract
Tiny pinch of salt
1/2 tsp instant coffee (optional )
Heat cream to nearly boiling and stir in the sugar, vanilla, and tiny pinch of salt. Pour this mixture over the chocolate and let sit for a minute or two. Whisk to blend until smooth and shiny, then pour into small bowls or ramekins and refrigerate until set.
