This Mom Loves Chocolate

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 16 truffles per recipe

INGREDIENTS:

Dark Chocolate Pink Salt Truffles

• 3 tablespoons raw cacao butter, chopped
• 1/4 cup raw honey
• 2 tablespoons coconut oil
• 2 tablespoons coconut butter (I love the little pouches from Artisana)
• 3/4 cup raw cacao powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1 teaspoon pink sea salt crystals (for sprinkling on top)

Chocolate Shell

• 1/2 cup raw cacao butter
• 
1/4 cup raw cacao powder
• 2 tablespoons honey, liquified

Cappuccino Truffles

• 3 tablespoons raw cacao butter, chopped
• 1/4 cup raw honey
• 2 tablespoons coconut oil
• 2 tablespoons coconut butter
• 3/4 cup raw cacao powder + 1/4 cup for outer coating
• 1 tablespoon instant espresso powder
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon sea salt

*Follow instructions below, but add the espresso powder to the heated cacao butter and stir until it dissolves.

INSTRUCTIONS:

1. Fill a small sauce pan with a few inches of water, and bring it to a boil over high heat. Place the cacao butter in a heat proof bowl, and place it directly over the boiling water, but not touching it.
2. Stir for 1-2 minutes until it has started to melt, but there are still some solid pieces. Remove the bowl from the heat, then whisk in the coconut oil and honey. *If making the espresso truffles, stir in 1 tablespoon of instant espresso powder into the hot mixture until it dissolves.
3. Pour the mixture into the bowl of a food processor, then add the cacao powder, coconut butter, vanilla, and salt.
4. Process for a minute or so until your mixture is smooth and thick. Spoon the chocolate into a bowl, and refrigerate for 45 minutes.
5. After it has chilled, use a spoon to scoop out balls about the size of a tablespoon from the bowl.
6. Roll them between your palms to form smooth balls. Place them on a parchment lined tray then place the tray back in the refrigerator for 10-15 minutes.

Chocolate Coating

1. Place the cacao butter in a heatproof bowl set over a small pot of boiling water. Whisk for 1-2 minutes until the butter has started to melt but there are still a few small solid pieces.
2. Remove from heat, add the honey and cacao powder, then whisk vigorously to combine and make a smooth, thin syrup. If it’s too thick, you can return to the heat for 30 seconds.
3. Remove half of the balls from the refrigerator, then working one by one, drop them in the coating and roll them around until fully covered. Poke a toothpick into the top to pull them out of the bowl, and twist it around slightly to let the excess chocolate drip off.
4. Use another toothpick to help release the truffle back onto the parchment lined tray, then sprinkle with coarse sea salt crystals and let harden at room temperature.
5. Pull the other half of the balls out of the fridge and repeat the coating process above.

Tips:

– If you want to make a Vegan version of these truffles, you can likely use maple syrup as an even sub. I would not use a powdered sugar substitute such as stevia in this as the honey is used to help hold it all together.

– If the chocolate coating gets too thick after rolling the first batch, just return it to the double boiler for 30 seconds or so until it thins out again.

– The coating hardens better if the truffles are cold when dipped.

– Don’t place the truffles into the refrigerator right after you dip them or they will produce condensation on the outside. Let them harden at room temperature first and once they are completely cooled you can place them in the fridge for storage.

– If you want to create the cute drizzle that you see in the photos, let the truffles harden first, then drizzle with extra coating or pipe with a piping bag. You may need to let your bowl of coating sit at room temperature for 5-10 minutes in order for it to harden up enough to be able to hold it’s shape once piped.

– Once they have cooled to room temperature, you can store them in an airtight container in the refrigerator for 2 weeks or in a cool dry place for 1 week.

Quick and Easy Guacamole Recipe

http://paleoleap.com/quick-easy-guacamole/

This recipe make about 2 1/2 cups.

• 3 medium avocados or 4 small ones;
• 1 firm tomato, finely diced;
• 1/2 white onion;
• 1/2 cup chopped cilantro;
• 2 tbsp fresh lemon or lime juice;
• Optional salt and pepper to taste.

Preparation

1. Open the avocados and scoop out the flesh. An easy way is to cut it length-wise around the pit and than using a chefs knife strike the pit and then twist the knife so you can easily remove the pit and scoop out the flesh.
2. Mash the flesh with a fork, it can still have hard parts, follow your preference.
3. Stir the other ingredients.
4. Enjoy right away or store in the refrigerator. A trick is to put a plastic wrap that touches the guacamole so it doesn’t brown because of contact with air.

Valentines Milk Shake

1 can of full fat organic coconut milk (Native Forest)

6 or so organic frozen strawberries

sweetener of choice - maple, beet sugar, honey (adjust to your taste -maybe about a tablespoon) optional

Blend and add water to thin. 

Better Peanut Butter Cups

I do not know the source but it came from Facebook Corn Allergy& Intolerance group.

1/2 cup coconut oil
1/2 cup nut butter
1/4 cup honey

melt together on stove top

add  1/4 cup of cocoa

pour into lined muffin tin and freeze till firm

You can add coconut to bottom of liners or chopped nuts for a "crunchy layer"

Marshmallows: Rustic Homemade Marshmallows Corn/Egg/Refined Sugar Free

http://theurbanposer.com/rustic-homemade-marshmallows-whoney/

Rustic Homemade Marshmallows W/Honey

(Gluten/Corn/Egg/Diary Free)

Check out the instructional video at the bottom of the post

Ingredients:

1 cup filtered water (split into half cups)

2 1/2 U.S. tablespoons powdered gelatin. 225 bloom strength, same as Knox gelatin. ( I use Great Lakes brand (grass beef gelatin)

1 1/4 cup organic light colored honey or maple syrup (or half of each)

1 teaspoon vanilla extract

1/4 teaspoon salt

Optional: Arrowroot starch or tapioca starch (in place of the traditional powdered sugar) to coat the outsides of the marshmallows. You can also use organic powdered sugar or other coatings such as cocoa, coconut and cinnamon.

Method:

1. Grease an 8×8 pan (or even a rectangular casserole dish) and line with parchment paper. Leave some length to create flaps over the sides of the pan. They will be used as handles for removing your finished marshmallows later. Sprinkle the parchment paper with a light layer of arrowroot starch or other coating of choice.

2. In your mixer bowl, sprinkle the gelatin evenly over 1/2 cup of water. Allow to bloom (hydrate) for about 5 minutes.

3. While the gelatin is blooming, pour the other 1/2 cup of water in a sauce pan, along with the honey/maple syrup and the salt. Turn the burner on at a medium to medium high heat. Bring the mixture to a boil (watch it though as it likes to really foam up). Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240-242 degrees (the soft ball stage) or a drop of the syrup dropped into ice water forms a pliable ball. This usually takes 12-15 minutes (give or take) depending on how hot the burner is, size of pot and even the humidity in the air.

4. Turn the stand mixer or hand beaters on to medium. Pour the syrup mixture into the bowl in a steady stream, combining it with the softened gelatin. Avoid pouring it directly onto the beaters, or the syrup will splatter and hit you or harden in the sides of the bowl.

5. Turn the mixer up to high and continue beating until it triples in volume, becomes light in color and the marshmallow cream is just cool to the touch (this can be anywhere from 5-10 minutes depending on your mixer). Times will vary! Add the vanilla toward the end of mixing, just before you think it’s ready. If adding spices, now is the times to add those as well. When the marshmallow cream is sufficiently whipped, it will have good volume and hold its shape for a moment before falling back on itself when scooped up with the beaters.

6. Turn off the mixer and using a rubber spatula, transfer the marshmallow creme to the prepared pan. Working quickly, smooth out the top with a pallet knife or back of a spoon. Sprinkle starch evenly over the top and pat down if needed.

TIP: If you are not using a coating then lightly grease your hands with oil and pat smooth. This will help keep the marshmallow cream from sticking to your fingers. Allow to sit and “cure”anywhere from 4-6 hours. Although I have been known to cut them earlier and they are often ready. But, if you want them to look nice and clean after cutting, I do recommend waiting at least 4 hours, even if they seem set, as they will be more wet inside.

7. When set, remove the marshmallows by lifting from the parchment paper flaps. Carefully peel away from the sides, dusting with starch if needed. Cut to desired size and shapes. Add more coating while cutting if needed and toss them again in some starch once cut for a super nice finish.

Enjoy! (Ingredients and cooking times may vary slightly in this video but the process is essentially same)

Homemade marshmallows can be an intimidating feat! If you’ve ever tried them and failed as I have, you can bet it is probably not the recipe that is presenting the problem. In a perfect world marshmallows should be light, airy and fluffy! But all too often, after all our efforts we are left with either a sticky mess that never sets up or a dense spongy, chewy block that sets too quickly.

Don’t let these issues put you off homemade marshmallows for life!

With a little preparation and practice they can be very rewarding and even….”maybe” a little healthier than the corn syrup laden ones you can buy at the store. This recipe has half the sugar of the average marshmallow and can be made with honey or maple syrup. The honey brings a lovely and unique flavor while the maple syrup makes a more neutral tasting and lovely marshmallow. Some marshmallows contain egg whites while others do not. This egg free version is perfect for those with egg allergies or for those who just want a simpler recipe. Both are delightful though.

So in order to help you along your marshmallow journey….here is a compiled list of things that I have had to troubleshoot over the years. Preparation is the best way to set yourself up for success! Once you get the process down, get cozy with your thermometer and a feel for your mixer, you will enjoy these lovely treats for a long time to come.

First order of business…. thermometers:

1. Be sure to test your thermometer for accuracy. Thermometers can easily get off by getting bumped, dropped or just with regular use. Some can be calibrated, some can not. This is the case with both regular and digital thermometers.

2. Most thermometers have an optimal “fill” line, telling how much liquid you need for them to read most optimally. If your pot is too large, you may not get an actuate reading. Most often this reading is off in the direction of displaying a cooler temperature than there actually is. Conversely letting the actual bulb part of thermometer touch the bottom or sides of the pan cam also result in inaccurate readings, usually showing the syrup as hotter than it actually is. If needed, you can carefully tilt the pan for a moment so the thermometer tip is fully submerged. This can help you get a better reading.

Trouble Shooting:

1. Soft or Soggy, lacks volume

If the marshmallows are too soft, soggy, wet or lack volume after setting for 4 hours or so,  your sugar syrup may not have gotten hot enough OR you did not whip them long enough. Whipping times will vary quite a bit depending on your mixer. However you can not whip an undercooked sugar syrup enough to make it fluffy. Also, a very wet, humid day can make it hard for marshmallows set.

2. Clumpy, Seized, Stiff, Un-spreadable, Lacks Volume

If the marshmallows set too fast or you can’t spread the cream without it clumping up, or if they are dense and lack volume….your sugar syrup may have been too hot, you added the sugar syrup too quickly or you just over beat it. First check to be sure that your thermometer is reading correctly. But remember, even if your thermometer is set correctly, thermometers can still give inconsistent readings if the ingredients don’t go up to the fill line.

3. Wet and Sticky Once Cooled

If the marshmallows are wet on the bottom or the on the top after setting the full four hours, then the cream was probably too warm when transferred to the pan. Also, your liquid measurements may have been off.  Try a little sprinkled starch to help reduce the stickiness. Again, humidity can be a issue here.

4. Gelatin Clumps in The Marshmallows

If there were gelatin clumps and hard bits in the marshmallows, then the gelatin was not fully dissolved by the sugar syrup. Be sure to let the syrup melt the gelatin in the early mixing process. If needed you can stop and stir the sugar syrup once the gelatin is added.

5. How to Check Your Thermometer For Accuracy

You can test your thermometer for accuracy by placing the tip in a pot of boiling water. If you are at sea level it should read 212 degrees F or 100 degrees C. I usually let it stand in the boiling for 5-10 minutes to give the thermometer time to catch up. Some are slower than others.

MOST IMPORTANTLY: Great candy making skills take time and practice. Just be patient and don’t expect perfection every-time. There is no such thing as a FAIL-PROOF candy recipe.

ROASTING: For best results I use a kitchen torch for roasting the marshmallows. If using over a fire, I like to let them dry out some once cut. Dusting with powdered sugar or arrowroot starch will give you the best results for roasting. Also, stick them in the hottest part of the fire, roasting for a shorter time than “Jet Puff” style marshmallows.

STORING: I don’t keep mine longer than 3-5 days in the fridge. They freeze very well though and can be kept longer. Just bring to room temp before using.