If you’re looking for a gluten-free, organic recipe to make truffles, these vegetarian truffles are the way to go. The listed toppings are specific towards your pitta, kapha, and vata needs.
These decadent truffles are a crowd-pleaser and great for parties. But keep in mind that chocolate is bitter, astringent, acidic and contains caffeine. Minimize these treats, especially in the evening. Eat them in moderation and share with friends.
Use good-quality chocolate. I prefer chocolate which is organic, gluten-free and has a smooth, creamy texture. If the ganache gets too warm, it will start to melt and stick to your hands. You can put it in the freezer for 5 or 10 minutes to firm it up, then continue making balls. Rinsing your hands with cold water will also help. Store the truffles in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Ingredients (Makes 30 Truffles)
- 1⁄2 cup or 125 ml organic heavy or whipping cream (35%)
- 5 tsp or 25 ml unsalted butter
- 1 cup or 250 ml chopped gluten-free dark chocolate (85% cacao)
- 1 tbsp or 15 ml raw liquid honey
The suitability of the suggested toppings for the doshas (vata, pitta, kapha) is indicated in brackets.
- Sifted unsweetened cocoa powder (suitable for pitta and kapha).
- Unsweetened shredded coconut (suitable for vata and pitta).
- Ground toasted almonds, hazelnuts, cashews or pecans (suitable for vata).
1. In a small saucepan, heat cream and butter over medium-low heat, stirring constantly. When the mixture reaches just below boiling (you will see tiny bubbles beginning to form), remove from heat and add chocolate, stirring with a flexible spatula until melted and smooth. Let cool completely, then stir in honey.
2. Transfer to a small bowl, cover with plastic wrap and refrigerate for 1 to 2 hours or until ganache is firm enough to roll into balls.
3. Place desired toppings on plates. Scoop out 1 tsp (5 ml) ganache and mold into a small ball using the palm of your hand. Roll balls in the topping. Continue making balls, placing them in a single layer in an airtight container.
– Recipe from “The Essential Ayurvedic Cookbook,” by Lois Leonhardi.
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