Chocolate is, in its creation, a fermented product. However, by the time it reaches the grocery store there is little left of that delicious flavour development (bean-to-bar chocolate is something completely different). In honour of the up coming holiday of love, here is a fermented chocolate truffle that creamy and delicious!
–even if it isn’t altogether healthy–
These truffles are really simple to make! They melt in your mouth with chocolate creaminess. And fermented whipping cream gives them a tangy finish, which is the perfect way to compliment the richness of the chocolate.
The fact that they are full of probiotic goodness just means that you can justify sharing a few more of them with yourself!
- 2 oz baking chocolate (100% chocolate)
- ¼ cup icing sugar (see notes for sugar-free substitutions)
- ¼ cup whipping cream
- Flavours and coatings (see below)
- Place a metal bowl over a pot of boiling water on the stove.
- Melt the chocolate and the icing sugar together.
- When fully melted, remove bowl from heat and whisk in the whipping cream.
- Place bowl in the fridge for 45 min (until the chocolate starts to harden).
- Use a spoon to scoop out a tablespoon of chocolate.
- Working quickly, roll the truffle into a ball shape, then roll in a coating.
- Store in a sealed container in the fridge.
-To make PROBIOTIC truffles use cultured whipping cream. You can culture it with kefir, buttermilk or sour cream. However, be sure to eat the truffles within 2 weeks, because they will continue to slowly ferment.
-Try to find sulfite free icing sugar. Sulfites are a preservative which prevent fermentation. Unfortunately sulfites don’t have to be labelled on ingredient lists, so look for icing sugar that is not bright white. I use this brand. Or feel free to use sugar alternatives like xylitol or stevia with this recipe. If you use honey or maple syrup then I recommend storing them in the freezer because they will be very soft.
Flavours and Coatings
- Coatings: You need to coat your truffles to prevent them from sticking together. Roll your finished chocolates in cocoa powder, icing sugar, shredded coconut or roasted and finely chopped nuts.
- Nutty Truffles: Add 1 tbsp of roasted and finely chopped nuts to the chocolate when you add the whipping cream.
- Liquor Truffles: Add 1 tbsp of liquor to your measuring cup, then fill to 1/4 cup with whipping cream (so that you still have 1/4 cup of total liquid). Orange and mint flavoured liquors are nice.
- Milk or White Chocolate Truffles: replace the baking chocolate and sugar with 2 1/2 oz of milk or white chocolate and continue as instructed, using 1/4 cup of whipping cream. If you use white chocolate the truffles will be very soft, so work quickly to roll your balls.