Chocolate Amaranth Truffle Boxes
These easy to make chocolates use pure cacao mass to give you a luxurious treat free of the binders, emulsifiers, and flavorings in many commercial bars. The floral flavor of lavender floats on your tongue as your craving for chocolate is satisfied. This recipe gives you a gorgeous chocolate truffle box of treats for the next month (or maybe 20 days, since you may eat half of them over 5 days).
Servings: 18 truffles
Equipment
- 1 pan
- 1 stainless steel bowl to make a double broiler
Ingredients
- 6 oz Valrona unsweetened chocolate
- 1/4 c muscovado sugar This is higher in iron than regular sugar
- 1 T coconut oil
- 1 oz finely chopped walnuts or other chopped nuts, can be replaced with amaranth
- 0.5 oz puffed amaranth
- 1/2 t vanilla
- 3.6 oz whole sheeps milk or a few tablespoons, until the chocolate comes together in a sudden big clump
Instructions
- Dissolve chocolate on a double broiler (put a metal bowl over a pot of boiling water)
- Add sugar and coconut oil and let melt another 15 minutes
- Add walnuts, amaranth and vanilla, stir to combine
- Now add milk slowly, while stirring with a wide spoon or spatula
- The whole mixture should immediately come together into a brownie like dough.
- I tried making these with a nut milk but the chemical reaction simply did not work
- Grease a cookie sheet with coconut oil, spoon mounds onto your sheet pan, you can form them a bit with your fingers if you need. The dough should be a bit oily and will not stick to your hands. If desired, put a small lavender floret on top of each mound, or a piece of walnut.
- Put in the fridge or freezer to solidify. Remove to a box after they have chilled. At this point you can stack them. Store in the fridge for best results.
Notes
Instead of the walnuts, you can increase the amaranth to 1 ounce and add 1 T of lavender flours. Both options are equally delicious.