Thursday, March 26, 2009

Coconut Maté Chocolate Truffles

Coconut milk, extra virgin coconut oil and cinnamon combine with yerba maté, a traditional drink in Uruguay and other South American countries touted for its health benefits, in this sinfully delicious treat. Serve with orange slices for an especially sharp contrast on the palate.

8 ounces bittersweet chocolate, coarsely chopped
1/2 C coconut milk
1 T extra virgin coconut oil
1/4 t cinnamon
2 T loose yerba maté tea
Unsweetened cocoa powder for rolling the truffles

Place a saucepan, filled halfway with water over medium-low heat. Place a small metal bowl on top of the saucepan to create a double boiler. Add the chocolate to the bowl, and melt over moderate heat.

Pour the coconut milk into a medium saucepan and bring to a simmer over medium heat. Add the tea, cover, and remove from heat for 5 minutes. Strain the coconut milk mixture directly into the chocolate, using a fine-mesh strainer. Discard the tea leaves. Whisk the chocolate mixture well with a wire whip until the chocolate is uniformly melted and the coconut milk has been incorporated. Refrigerate the chocolate until firm, about 2 hours.

Sift cocoa into a bowl. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and quickly roll into a ball about 3/4-inch across. Drop into cocoa; roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks. Makes 30 truffles.

Per 2 truffle serving (27g-wt.): 110 calories (90 from fat), 10g total fat, 6g saturated fat, 2g protein, 9g total carbohydrate (2g dietary fiber, 6g sugar), 0mg cholesterol, 0mg sodium

Recipe from Whole Foods.