Choco-Ginger Truffles

The chocolates pictured here are survivors of a kitchen disaster.

Truffles are easy and fun to make, and I find the process comforting.  To make these ones, I peeled a chunk of ginger with a spoon (like this), grated it with a microplane, and dropped it into a saucepan with almond milk, vanilla, and a pinch of salt.  Once the mixture had come to a robust simmer, I poured it over a bowl of chocolate chips.  I whisked the mixture into shiny perfection: truffle batter.

So far, so good.  I let the batter chill in the freezer, compartment of choice for impatient truffle-makers. When it was firm, I formed the truffles with a melon baller, a method I learned from watching Ina Garten.  If you don't have a melon baller, you can approximate one with a teaspoon measure; just make sure you dip the utensil in hot water in between truffles, and don't be afraid to scoop forcefully.

After a quick roll in some cocoa powder, the truffles were almost ready.  I ate one, consumed the equivalent of another by scraping the bowl with a spoon so that no gingery chocolate would go to waste, and stashed the tray with the twenty remaining truffles in the fridge to chill.

Cranberry Chocolate Truffles (Paleo, Vegan, Gluten-free)

I promise that after today's post we will take a *short* break from all the cranberries.

Did you make a batch of cranberry maple syrup and cran-maple compote yet?  You're going to need it for these amazing cranberry chocolate truffles! 

The inside of these candies is a beautiful dark pink color thanks to the cranberry maple syrup, and has just a hint of cocoa powder.  The truffles are dipped in dark chocolate to make their snappy outer shell, and then sprinkled with shredded coconut or chopped pecans just before the coating has time to set.  They may be the most festive thing I've ever made, other than this tart.  They are great for gifting.  I love the way the tart cranberry filling tastes with the rich dark chocolate, and I bet you and your lucky giftees will, too.

I think I just made up a word.  It's probably time to for me to stop and just get on with the recipe.

One more thing: these are adorable packaged in an egg carton.  Wrap that all up and see how befuddled people are when they open it and think you're giving them a carton of eggs for Christmas.

Brownie Batter Truffles (Gluten free, Paleo)

Yesterday I wanted brownies, but the thought of waiting for them to bake and then cool was disagreeable.  I thought about making brownie batter truffles instead.  Since there's no egg in this recipe, you can taste as you're making it and adjust the sweetness as desired.  If you're in a really big hurry, you can skip melting the chocolate and roll these in cocoa powder or shredded coconut.  You can get your brownie fix on pretty fast.

Lemon Cheesecake Truffles

***Note: The recipe below is NOT paleo--it was published before I discovered the paleo diet!  However, you can see an index of all my paleo recipes here.  Thank you for stopping by!*** 

Truffles are the perfect summer dessert, especially when there's lemon involved.  You can make these without even using your stove, and since they're kept in the fridge, they're refreshing on a hot day.  These truffles have a rich and creamy cheesecake interior with lemony undertones, a snappy chocolate shell, and crunchy, zesty lemon sugar on top.  They are so rich that I feel satisfied with just one or two for dessert.

You should make these because they are much easier, cuter, and smaller than cheesecake.  You can impress your friends by presenting all the delicious flavors of cheesecake in a small, round, chocolate-dipped form.  And in case you're wondering, lemon and chocolate DO go together well.  It's like orange and chocolate, but punchier and more summery.  Try it.  Try it today!

Ingredients (makes about 15 truffles):

For the cheesecake filling:

1 lemon
8 ounces cream cheese
Pinch of salt
1 cup powdered sugar
A few drops of vanilla

For the topping:

3 tablespoons granulated sugar

For the chocolate coating:

7 ounces bittersweet chocolate, chopped
1/2 teaspoon vegetable oil
A few drops of vanilla

Zest the lemon.  Set aside half the zest and toss it to coat with the granulated sugar to make the topping.  Spread the lemon sugar out on a plate in a thin layer so it can dry out a little.  You definitely don't want to skip this part, because the crunchy, zesty sugar is going to take these truffles from delicious to ridiculous.

Place the other half of the zest in a medium bowl with the cream cheese, salt, sugar, and vanilla.  Juice the lemon to obtain three tablespoons of juice, and add them to the bowl, making sure to strain out any seeds.  Use a fork to cream this mixture until well combined.  Cover the mixture and place it in the freezer for half an hour or so to firm up.

Line a baking sheet with parchment or wax paper.  Use a spoon and your fingers to form rounded teaspoon-sized balls of cheesecake mixture and place them on the parchment-lined cookie sheet.  Don't worry if the balls aren't perfect, because you will have a chance to smooth them out later.  Freeze the balls for at least two hours so they're totally firm.

When your truffles are almost frozen, it's time to melt the chocolate.  Place the chopped chocolate, oil, and vanilla in a microwaveable bowl.  The oil is just there to help make the chocolate coating a little bit shiny.  Microwave the bowl in thirty-second intervals, stirring in between, until almost melted.  Stir until the chocolate is completely smooth.  Set the chocolate aside to cool for a few minutes before you dip your truffles.

Line another baking sheet with parchment or wax paper so you'll have a spot for your dipped truffles.  Take the truffles out of the freezer.  Working with one ball at a time, roll it quickly between your palms to round it out, then drop it in the chocolate, turning it a little to fully coat it.  Use a fork to carefully fish the truffle out of the chocolate.  Let the excess chocolate drip off, then carefully transfer the truffle to the parchment paper.  Sprinkle the top of the truffle with a little lemon sugar right away.  You don't want to wait until you've dipped all the truffles because once the chocolate is hardened the lemon sugar won't stick.

Once you've dipped all the truffles, place the baking sheet in the refrigerator for about half an hour so the chocolate can set.  When the truffles are set, they are ready to eat.  If you won't be enjoying them right away, store the truffles in an airtight container in the refrigerator for up to a week.