Okay, I must admit, there is something about the holidays that inspires me to make goodies. Years ago I religiously baked this time of year. I baked cookies, candy, cake, breads and more. But now there is no point since I can’t eat it. And honestly, it’s better this way because I have lost an extreme amount of weight and having food allergies has worked to my advantage.
I miss the baking though. But I’m onto something here. One of my favorite things to eat is truffles. Not the mushrooms, gross…the chocolate kind. These little rich, decadent bites of heavenly bliss are enough to make my eyes roll back into my head. What is lovely about these is their savory flavors. One is all a person really needs. Maybe two. Three if your daring but that’s pushing it.
I love truffles and have been on a mission to making them this season. They’re not difficult, but the outer glaze must be just right to set well. And since I can’t have basic baking flours, cream, or anything posh, these little chocolate bad boys can be tricky. By the way, do you like the word, posh? It’s one of my favorites. It means luxurious or sumptuously appointed. And those of you who know me, know I love anything posh!
Back to truffles! Yesterday I made peanut butter truffles. Fresh ground peanut butter. Not the gross kind from a jar because there is stuff in it. Added stuff…it isn’t good for you. It doesn’t even taste like peanut butter. Organic chocolate chips, organic maple syrup (another to die for sweetness) and organic coconut cream. So….how did I stick these together? Well I don’t like using almond flour because it can leave the texture gritty and who wants gritty truffles? Not me! Rice flour is well…sometimes hard to work with. So I sprinkled a bit of coconut flour in the peanut butter mixture, just enough to make it workable but not enough to completely change the texture or flavor. The syrup provides the sweetness and stickiness. Once I have my mixture consistency right, I hand roll out little balls and put them in the fridge while I make the glaze.
Now for the glaze. Organic, dark chocolate chips. It is the only way. Add a bit of coconut cream and melt together. I don’t have a double boiler so this is the tricky part. Melting chocolate can be more drama than a toddler with a tiara. I couldn’t even begin to tell you how much cream to add because it has to be just enough to allow the chocolate to set just right for creaminess. Maybe a small dollop?
See I could never write a cookbook because the measurements would read as a pinch of this, a scoop of this, a dollop of that…it would not be a best seller. No person’s recipe would turn out.
Take the peanut butter balls out of the fridge and roll them in the chocolate. Then grind some Himalayan salt over the top of them and back in the fridge to set. Walla! Peanut butter truffles! Oh my goodness this are yummy! I have plently more ideas for these and I’m thinking of making family and friends a box of savory, posh truffles for the holidays….nope, just because! Kisses to you all, MUAH!