Monday, November 26, 2012
Dark Chocolate Protein Truffles (Vegan + Sugar-Free)
I started out trying to make chocolate mousse...I even almost followed a recipe! I used Michael Smith's tofu chocolate mousse recipe, but instead of using bittersweet chocolate, I used unsweetened, and used xylitol to sweeten. At first it had the perfect mousse-y texture, but once refrigerated, it hardened into what was more of a ganache. Oh well, I ended up with intense chocolate, sugar-free, high protein, vegan truffles. I'll take that, thanks!
Dark Chocolate Protein Truffles
225g unsweetened chocolate, melted
350g silken tofu
1 cup xylitol or powdered stevia
1 tsp vanilla extract
1/4 tsp salt
Cocoa powder for rolling
Puree tofu, sweetener, vanilla and salt in food processor until smooth. Add melted chocolate and blend. Refrigerate until firm. Form into balls and roll in cocoa powder. Keep refrigerated for up to 2 weeks.