Chocolate is, in its essence, a fermented product. However, by the time it reaches the grocery store there is little left of that delicious flavour development. Chocolate connoisseurs enjoy the differences in growing region and fermentation in bean-to-bar chocolate. For the rest of us, here is a recipe for probiotic chocolate truffles!
With only three ingredients, these truffles are really simple to make! They have a perfect melt in your mouth creaminess. Best of all you can make them probiotic!
To make probiotic chocolate truffles use cultured whipping cream. It gives the truffles a tangy finish, which is the perfect way to compliment the sweet richness of the chocolate.
Even if they aren’t altogether healthy, the fact that they are full of probiotic goodness 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 whipping cream with kefir, buttermilk or sour cream. However, if you are using cultured whipping cream, 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 and still are used in organic products, so look for icing sugar that is not bright white. I use this brand.
- Or best of all, use a sugar alternatives like xylitol or stevia with this recipe. You can also use honey or maple syrup, however, you will need to store the truffles in the freezer because they will be very soft.
Flavours and 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. Here are a few tasty flavour combinations.
- Nutty Truffles: Add 1 tbsp of roasted and finely chopped nuts to the chocolate when you add the whipping cream. Then roll in a coarsely chopped roasted nuts.
- Liquor Truffles: Add 1 tbsp of liquor to your measuring cup, then fill to the 1/4 cup mark 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 both 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.