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 simple recipe for fermented and probiotic chocolate truffles. With only four ingredients, these truffles are really simple to make. They have a delicious melt in your mouth creaminess with dark chocolate overtones.
Using cultured cream gives these truffles have a tangy finish, which nicely compliments 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!
To make probiotic chocolate truffles use cultured whipping cream or sour cream for your truffles. The only trick is that cultured truffles need to be stored in the fridge and eaten within 2 weeks because they will continue to ferment and sour over time. Alternatively, you could freeze them for long term storage.
Flavours and Coatings for Hand-Rolled Truffles
Truffles need a coating 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 coat in coarsely chopped and 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 delicious. Roll the truffle in cocoa powder.
- White Chocolate Truffles: replace both the baking chocolate and sugar with 2 1/2 oz of white chocolate and mix with 1/4 cup of whipping cream. White chocolate truffles will be very soft, so work quickly to roll and coat the balls. I recommend rolling white chocolate truffles in toasted coconut.
Hand-Rolled Chocolate Truffles
Hand-rolled chocolate truffles are really simple to make. Using cultured whipping cream turns this for a melt in your mouth chocolate into a probiotic treat. See the section above for instructions on how to make white chocolate truffles, nutty truffles and liquor truffles.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 truffles 1x
- Category: Desserts
- Method: Fermented
- Diet: Gluten Free
- 2 oz baking chocolate (100% chocolate)
- 1/4 cup sweetener, to taste (see notes for options)
- 1/4 cup whipping cream (see above for info on how to make probiotic truffles)
- 1/4 cup cocoa powder as a coating (see above for alternatives)
- Place a metal bowl over a pot of boiling water on the stove.
- Melt the chocolate and sweetener together.
- When fully melted, remove the bowl from heat and whisk in the whipping cream.
- Place the bowl in the fridge for 45 min (until the chocolate starts to harden).
- Use a spoon to scoop out 1 tablespoon of chocolate truffle mixture.
- Working quickly, roll the truffle into a ball shape, then coat in cocoa powder.
- Store truffles in a sealed container in the fridge.
- For traditional textured truffles use icing sugar. If you’re making probiotic truffles I recommend using a sulfite-free icing sugar.
- You can also use other granulated sugar alternative like xylitol or stevia (affiliate links).
- Honey or maple syrup will change the moisture levels of the truffle and result in very soft truffles. Either add 1 tbsp of cocoa powder to thicken the truffle, or store the truffles in the freezer until your ready to serve them.
Keywords: gluten free, sugar free, probiotic, healthy, nut, white chocolate, milk chocolate, liquor, dark chocolate, Valentine’s Day