Truffles – A Few Healthy & Easy Dessert Recipes
Chocolate, cream and nuts go hand in hand to make this soft and rich dessert Truffles which are an epitome of indulgence. Traditionally Truffles are made with loads of chocolate and heavy cream which makes it a melt-in-mouth treat. I have tried that version also but did not like it much, as the buttery and rich taste could not gel well with my palate. The Truffles I often make has plenty of nuts, dried fruits and digestive biscuits in it. Cocoa powder and the drinking chocolate somewhat stimulate the original recipe which demands cream & chocolate in it.
These Truffle versions may not exactly taste like the real ones but then they are definitely a step ahead of their counterparts in terms of nutrition and I don’t need to keep a count upon them
Truffles make a filling snack and healthy fill ups for any time sweet cravings. Make them in advance and store in refrigerator for many days.
1. Dates and Apricot Truffles
- 1/2 cup of dates
- 8-10 dried Apricots
- 1/4 cup Almond powder
- 2 Digestive biscuits
- 1 tbsp. cup Cocoa powder
- 1 tbsp. dessicated coconut
- 1 tbsp. Honey
Method; Grind the almonds to a coarse powder. Clean Apricots (Khumani in Hindi) and remove the seeds from the dates and add them to the the blender. Crush the Marie biscuit and add it along with the cocoa powder to the blender. Grind all the ingredients till it forms a ball of soft dough.
Remove from the blender into a large bowl and add Honey in it. Mix it again. The dough will be very sticky to hold. Take a small marble size ball from the dough and roll it into a circle.
Since I used the imported Dates from Middle East I did not require any grinding. The dates are so soft and pliable, I just mashed them along with other ingredients.
Spread dessicated coconut powder on a flat plate. Roll the Truffle ball into it and keep in a separate plate. Do the same with the remaining dough.
Unlike the traditional Truffle made with heavy cream these Truffles will not melt and need not be refrigerated.
2. Cocoa & Condensed Milk truffles
- 1/2 cup condensed milk
- 5-6 Digestive biscuits
- 1 tbsp. cocoa powder
- 2 tbsp drinking chocolate
- 1 tbsp coarse Almond powder
Method; Take a large bowl and pour condensed milk in it. Crush the biscuits into coarse powder. Add biscuits powder, cocoa, drinking chocolate (I used Nestle’) in the condensed milk and mix well. Use extra biscuit if you find the resulting mixture too soft.
Make small marble sized balls from the above mixture. Spread the coarse almond powder on a flat plate. Roll the ruffle in the almonds and store in a clean box. Refrigerate till use.`
3. Nutty Truffles
- 2 tbsp. Almonds
- 1/4 cup drinking chocolate
- 4-5 any digestive biscuits
- 1 tbsp. Honey
- 1 tbsp. cocoa powder
Method; Crush the digestive biscuits in a zip lock bag using a rolling pin. Grind the almonds into a coarse powder. take a large bowl and add the drinking chocolate (i used Nestle’), coarse almond powder, crushed biscuit and mix well.
Mix in Honey little by little to bind all the dry ingredients together. Use less or more honey to get a perfect texture to roll the dough into balls. If you do not have honey use a little milk to mix the dough.
Make small balls from the above dough. Spread the cocoa powder in a flat plate and roll each ball into it. Refrigerate the Truffle till use.
Serve the truffles in individual cup cake liners or as you wish. I made these Truffles for the lovely & talented cook book authors Jigyasa & Pratibha.
- Use the best of cocoa powder to come close to the chocolaty Truffle taste.
- I used the imported dark Dates from Middle East which are very soft and juicy.
- You may omit the Apricots in the recipe if you don’t find and replace it with dates.
- Refrigerating the Truffles will give a perfect texture and shape.