Coconut Chocolate Truffle and a Vacation

It's almost midnight, really feeling tired after all the packing. Yes heading back home for the summer vacation tomorrow. Will catch up with my blogger buddies in a few days. If you see posts being published and I am not visiting your blogs don't be surprised because I have scheduled couple of automatic posts. So good bye and will be back in action soon. Now getting on to this post.



Are you a chocolate lover and then you should be happy to know about this. Chocolate contains flavonoids, which act as antioxidants. Antioxidants protect the body from aging caused by free radicals, which can cause damage that leads to heart disease. Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries).  Flavonoids also help relax blood pressure through the production of nitric oxide, and balance certain hormones in the body.

Made with 100% unsweetened dark chocolate and sweetened with xylitol and with the added nuts and coconut these surely are better than the sugary truffles.



Preparation Time - 5 Minutes

Cooking Time - 10 Minutes

Serves - Makes around 12 to 18 Truffles



Ingredients





Unsweetened baker's chocolate - 1 bar(4 oz - broken into pieces)

Organic Heavy Cream - 1/2 Cup

Xylitol - 1/3 Cup or 1/2 Cup for a sweeter truffle

Coarsely chopped almonds - 1/2 Cup

Grated Coconut - 4 Tbsp

Vanilla extract - 1/2 Tsp

Salt - pinch



Method



1)  Combine the chocolate pieces, xylitol, salt, heavy cream and simmer on medium heat till the chocolate pieces melt. Add the vanilla extract, the coarsely ground nuts to this mixture and set this aside to cool.



2) Once cool enough to handle, take a small amount of this and roll them between your palms to make a uniform shape. Roll these balls in grated coconut and place them in small cup cake liners. Refrigerate for few hours and then enjoy!!!!

Posted in: dessert, diabetic desserts, how to make chocolate truffle using xylitol, xylitol