1 cup dark chocolate chips (Natural, Non-Alkalized)
1/2 cup cocoa powder (Non-Alkalized; Not Dutched)
1/4 tsp cinnamon (optional - but a great antioxidant source )
1/2 cup chopped hazelnuts
4-5 T almond milk, unsweetened (or Soy, Oat or Rice Milk)
Place dark chocolate chips in the microwave for 1 minute 15 seconds. Remove and stir. Put back in microwave for another 30 seconds. Remove and stir. Continue this process until chocolate is completely melted. Or melt chocolate chips in a double boiler.
While stirring the melted chocolate, start adding the almond milk, tablespoon by tablespoon. The almond milk should be at least room temperature or warmer. Stir until the milk and chocolate are blended.
Cover and place in refrigerator for 2 hours.
If you are adding cinnamon to the cocoa, blend these powders together and set aside.
After chilling the chocolate mass, scoop out about 3/4 teaspoon of chocolate and roll between your hands. Each truffle should be about a nickel in diameter.
Next, roll in the cocoa or cocoa/cinnamon powder mixture.
Nutritional Facts Per Serving (2 Truffles)
Calories 150; Protein 3g; Carbohydrates 20g; Total Fiber 4g; Soluble Fiber 0 g; Sugar 13g; Total Fat: 8.g; Saturated Fat 6g; Monounsaturated Fat 0 g; Polyunsaturated Fat 0g, Trans Fat 0g; Omega-3: 2.5 Cholesterol 72mg; Calcium 125mg, Iron 3mg; Magnesium 28mg, Potassium 84 mg; Sodium 70mg.
Now it is your turn to be creative. Use this basic recipe to create many varieties of truffles. Add 1/8 teaspoon of almond extract to the melted chocolate and you will create an amaretto truffle. Add a few drops of orange extract, and you will pick up the same note Godiva blends into some of its chocolates. Substitute almonds or walnuts to provide texture and flavor.
Different chocolates have different levels of cocoa butter and cocoa solids. Depending on the chocolate you use, and your own texture preferences, a tablespoon or two - more or less - of the almond milk may be needed.
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