February 15, 2014

A diet friendly Valentine's Dessert: Dark Chocolate Truffles with Orange Zest

As we approached Valentine's Day, J and I started looking up yummy, healthy dinner options instead of booking a table at a restaurant. Not only are Valentine's menus usually set (and pretty boring) but we were limited in what we could eat at this point because of our Carnival diet so we decided to try our own thing. I say we, but I left it up to J to surprise me with our menu for the night because he's much better at it than I am. 

I was expecting a simple meal with a glass of wine, but J went all out and blew me away. We had an Italian cold cuts plate to start, grilled lobster with basil garlic butter, baby spinach & baked parma ham salad, champagne and DESSERT! I hadn't eaten dessert in quite a while so I was super excited to bite into something chocolatey and sweet. These protein truffles were the bomdiggity! I wanted to share this recipe with you, though I do warn you that they may seem quite tame to the seasoned chocolatier. They're yummy without being TOO sweet and at 64 calories a pop, they're a guilt free pleasure :)

Valentine's Day Protein Truffles

Filling Ingredients

1/4 cup Chocolate Whey Protein Powder
2 tbsp Coconut Flour
1 heaping tbsp Cashew, Almond, Hazelnut, or Peanut Butter 
1/8 cup Cocoa Powder
1/4 cup Coconut or Almond Milk
1/2 tbsp Rum (We used Old Brigand)

Coating Ingredients

3-4 squares of 85% Dark Chocolate
Zest from one orange

  1. Mix all of the filling ingredients in a big bowl until your batter looks like fresh cow manure. Pay attention to the flavour of the batter and tweak to suit your tastes. If you like Nutella, for example, use hazelnut butter and a really chocolatey whey protein powder. We added crunchy peanut butter to the batter and that helped it become a bit more sticky.
  2. Once you achieve the right texture, shape the batter into small balls and set them on a plate. If your batter is too sticky to shape, you should add a bit more cocoa powder. If it's too dry or crumbly, add a bit more milk.
  3. Melt your dark chocolate by sticking the squares in a microwavable measuring cup
  4. When your dark chocolate has melted, dunk the balls in them. We made the mistake of sticking them back on to the same plate, which was a pain when removing them once they were frozen. The original recipe suggests a tray/plate covered in foil to make this easier.
  5. Finally, top your truffles with orange zest (or melted white chocolate, chopped nuts, chocolate flakes, or coconut flakes - go crazy!)

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