This is my June entry for Royal Food Joust by the Leftover Queen: Chocolate Truffle truffle. These guilt free, low fat, low calorie, cane sugar free, gluten free chocolate truffles are made with chocolate, agave syrup, almonds, summer black truffle, and low-fat yogurt cheese. While these chocolate truffles are great on their own, you can add some naughty Truffle Infused Créme Anglise and Caramel Sauce.
A couple of elements of this dish are inspired by what I learned at my cooking boot camp. The caramel basket is an idea from the caramel drawing technique, and my créme anglise is inspired by the raspberry one we made in class. I happened to have bunch of 90%-100% chocolate left over from my chocolate course and bunch of almonds and a jar of almond butter in my cabinet.
Isn't truffle (mushroom) disgusting in a sweet dessert? No. Unlike other mushrooms, truffle is a flavour enhancer with its own unique aroma of fresh earth and mushroom. It pairs perfectly with chocolate (and possibly with port too!). I made some truffles (chocolates) without the truffle (mushroom), and the dessert actually tasted 'thin' without it. It looks like truffle added flavours, aroma, and texture a dessert would otherwise need from cream, sugar, and butter.
Click here to learn more about truffle.
I made my own yogurt cheese out of organic plain yogurt.
Click here to learn how I made the low-fat yogurt cheese
⅓ cup dark chocolate (70%+)
¼ cup low-fat natural plain yogurt cheese
4 tbsp finely ground toasted almond (grounded)
2 tbsp smooth natural, unsalted almond butter
2 tbsp agave nectar
3 tbsp unsweetened dark cocoa powder
1 truffle (finely chopped)
pinch of salt
1. In a medium size bowl, blend together yogurt cheese, 4 tbsp grounded almond, almond butter, agave nectar, 1 tbsp cocoa powder and salt. Blend well.
2. Coarsely chop dark chocolate and melt over double boiler until liquid. Add truffle and stir until it is aromatic.
3. Add melted chocolate mixture into the yogurt mixture. Blend well and scrape the mixture into a sealable container. Refrigerate for 1-2 hours until the mixture becomes firm and shapeable.
4. Place rest of the cocoa powder in a small bowl.
5. Using a measuring spoon, scoop out ½ tsp of the mixture. Roll truffle between the palms to make small balls and drop them into the cocoa powder.
6. Refrigerate the truffle in single layer inside a parchment lined sealable container until needed.
You can also roll these in ground almond instead of chocolate powder. Or coat them in more melted chocolates.
So far, this recipe provides a cane sugar free, gluten free dessert. If you use soy cheese, this will be vegan. Now, if you are feeling naughty, add Truffle Infused Créme Anglise and Caramel Sauce.
So delicious! I can't believe this is low cal!