With Valentine's day being just a week away, I've had chocolate on the brain. Okay I get it…this may be an ambitious recipe (hey, we are not all chocolatiers) but I promise you after many, many, many, mistakes recipe testing, I finally came up with the simplest recipe possible. Funny story, my first attempt making these truffles left me with a oozy chocolate ice cream mess? I'm not even sure what to call it but it was not pretty and the kitchen was a disaster. So when my boyfriend told me give up and to stick with cooking, desserts are not my forte, I was determined to get it right. And what is it about being told you can't do something? Those words give me even more motivation and determination to get it right. So after many hours in the kitchen and chocolate everywhere, the perfect valentines day chocolate was born.
Your Valentine's Day Secret Weapon:
These little love bites are enough to spice up your night. They are filled with energy boosting ingredients that pack some serious aphrodisiac power. The Aztecs were the first to draw a link between the cocoa bean and sexual desire. In fact, the emperor Montezuma was said to consume the bean in copious amounts to fuel his romantic trysts. We now know that chocolate contains a compound called phenylethylamine which has been dubbed the "bliss" molecule. We can also attribute its aphrodisiac properties to tryptophan, the building block of serotonin, linked to increased energy, sexual arousal, and feelings of euphoria.
Nearly 2,000 years ago cardamom as considered the "queen of spices". The herb's traditional use was as a digestive tonic since it "warms" and stimulates digestion, and may relieve intestinal spasms, gas, and ease the stomach. So I totally have you covered for any embarrassing moments post-dinner. Cardamom can also is said to freshen the breath, give you a boost of energy, and some consider it an aphrodisiac, perfect for a steamy v-day night.
Rosewater, a distillation of rose petals in water, is a popular flavoring in Indian and Middle Eastern cuisines. Rose water is a mild sedative and anti-depressant.It enhances moods, helps relieve nervous tension and improves skin texture. It is also used as a mild astringent in skin-care products, which is why ingesting could offer the benefits of a healthy glow and improved skin texture. Rosewater is rich in flavonoids, anti-oxidants, tannins and essential vitamins like A, C, D, E and B3.
Rosewater cardamom truffles
- 1 cup hazelnuts, soaked overnight
- 1/3 cup of raw cacao powder
- 2 tablespoons brown rice syrup (add more if you desire additional sweetness)
- 2 tablespoons coconut butter
- 1 ½ tablespoon rosewater
- ¼ teaspoon vanilla extract
- ½ teaspoon cardamom
- 10 oz unsweetened dark chocolate (70 % or above)
- 1 tablespoon honey
1.) Add all truffle filling ingredients to high speed blender. Blend for 10-15 seconds, until nuts are finely chopped and ingredients are well combined.
2.) Using a melon scooper or spoon for even amount of filling, scoop out filling and roll using hands into 1 inch balls. Place on baking sheet lined with wax paper. Refrigerate until chill, about 15-20 minutes. If you are not using hard shell, roll the truffles in cacao powder and refridgerate. Skip remaining steps.
3.) Meanwhile using a double boiler, melt chopped up dark chocolate, stirring constantly to prevent burning. When completely melted add honey, stir to combine. Remove from stove.
4.) Dip the chilled truffles into melted chocolate until completely covered. You may garnish with fresh rose petals or chopped nuts while the chocolate is still wet. Place the truffles on wax paper and chill until set.
* I tempered my chocolate to give it a nice shiny hard shell. For instructions on how to do this check out this NYT video.
* You may add more sweetener if desired. This recipe is only slightly sweet.
* Rosewater may be purchased at your local health food store or online. I was able to find mine at Whole Foods Market but have included a link to amazon above.
What is your favorite Valentine's day tradition? Have you tried to make your own chocolate before?