Tag: chocolate

Chocolate Peanut Butter Truffles (Paleo)

Last week I was planning a meal for a new client who keeps kosher and is on the paleo diet. The couple wanted a sweet treat after their meal so I was on a mission to find the perfect dessert! I thought chocolate could be a good start. Let’s be honest, who doesn’t like chocolate?  I found a few recipes online using ingredients like coconut milk, coconut oil and chocolate. I had to add peanut butter because, selfishly, I think it makes a dessert and it adds protein ;).  The dessert is completely dairy free and tastes just like a regular decadent truffle. It’s perfect for diets such as kosher, paleo, and just trying to be healthy.

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Truffles

Portion out the above ingredients, microwaves in 1 minute increments, then mix.

Truffles

Freeze the above mixture until it’s solid.

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Scoop using a pastry scoop. I used a teaspoon size but you can use a bigger one if you want. After you scoop them all, roll into balls in your hand. After, cover the truffles in cocoa nibs.

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Print Recipe
 Chocolate Peanut Butter Truffles (Paleo)
They are oh so good and taste just like regular truffles! No joke, these are legit and a must try!
Prep Time 15 minutes
Servings
9
Ingredients
Prep Time 15 minutes
Servings
9
Ingredients
Instructions
  1. Put all ingredients in bowl.
  2. Microwave until melted and mix with a spoon.
  3. Cover and freeze until solid.
  4. Spoon mixture onto cookie sheet then shape into balls.
  5. Roll in cocoa nibs.
  6. Make sure to use the thick milk part of the coconut milk and not the liquid.

Chocolate Toasted Marshmallow Cake

A few months ago I came across a great cake blog. The blogger made this amazing toasted marshmallow cake, I just had to make it!  My lovely boyfriend, owner of Cut to Create, filmed me making this extremely tasty cake. The chocolate cake part is by far the best recipe I’ve come across, it’s very moist and chocolatey.

Dutch processed Cocoa vs. regular Cocoa Powder? There’s an on going argument that dutch processed cocoa powder is better than regular cocoa powder.  In school, I learned that dutch processed cocoa is treated with an alkali to neutralize its acids. If your point is to get the darkest chocolate cake, add a little white vinegar to the mix. It’ll deepen the color to your liking.

Yes, I know I have small hands 🙂 In the video, I use two different sized marshmallows- you don’t need to follow that. I ran out of large ones and used what I had in the pantry. The small ones worked just as well.
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Print Recipe
 Chocolate Toasted Marshmallow Cake
Servings
Ingredients
Rich and Dark Chocolate Cake
Toasted Marshmallow Frosting
Malted Belgian Chocolate Frosting
Servings
Ingredients
Rich and Dark Chocolate Cake
Toasted Marshmallow Frosting
Malted Belgian Chocolate Frosting
Instructions
Rich and Dark Chocolate Cake
  1. Preheat oven to 350 F. Prepare 3 x 8" cake pans with parchment paper. In bowl of standing mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans. Batter will be liquidy. Bake for 20 minutes and rotate pans in oven (if not cooked in convection oven). Cakes are done when toothpick or skewer comes clean, approximately 35 minutes.
Toasted-Marshmallow Frosting
  1. Place marshmallows on cookie sheet lined with parchment paper. Place in the oven, and broil marshmallows until nice and brown. Keep an eye on them as they burn very quickly. Combine butter and icing sugar in standing mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
Malted Belgian Chocolate Frosting
  1. In a bowl of a standing mixer fitted with paddle attachment, combine the powdered sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away. *The malted chocolate frosting isn't my favorite, It isn't bad though. I'm a lover of freshly made Swiss meringue or French butter cream, nothing compares to those two!