Embrace the good health properties
from dark chocolate. Attributed to improved brain and heart health, cocoa is the focal point of this crowd pleasing recipe. 70% cocoa or greater is mixed with orange zest and a hint of cayenne pepper for a powerful, decadent flavor that also nutures the body.
These Chocolate Truffles received rave reviews from The Bikini Lifestyles Show special guest, Steve Valentine… Enjoy the free podcast here: Christmas Family Reunion
*Recipe adapted from Alton Brown’s Chocolate Truffles recipe
Serving size: 2 truffles
Sodium: 28mg In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Brandied Chocolate Truffles
Embrace the good health properties from dark chocolate. Attributed to improved brain and heart health, cocoa is the focal point of this crowd pleasing recipe. 70% cocoa or greater is mixed with orange zest and a hint of cayenne pepper for a powerful, decadent flavor that also nutures the body.
- 10 ounces 70%+ cocoa bittersweet chocolate, roughly chopped
- 3 tablespoons unsalted butter (organic preferred)
- ½ cup heavy cream (organic preferred)
- 1 tablespoon light corn syrup
- 1 pinch cayenne pepper (not too big of a pinch)
- Fine zest of ¼ orange
- ¼ cup brandy
- ½ cup Dutch process cocoa powder
- Place the 10 ounces of chocolate and butter in medium glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process one more time. Set aside.
- Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from heat and pour mixture over melted chocolate mixture. Let stand for 2 minutes. Using a rubber spatula, stir gently, until all chocolate is melted and mixture is smooth and creamy, adding in cayenne pepper and orange zest. Gently stir in brandy. Do not over stir or the butter will separate from the chocolate. Pour mixture into an 8-inch square baking dish and place in the refrigerator for one hour.
- Use a melon baller to scoop rough chocolate balls onto a sheet pan lined with wax or parchment paper. Return to the refrigerator for 30 minutes. Place cocoa powder in a bowl or pan such as a pie pan.
- Remove truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free gloves, if desired, but not preferred. Place truffle in dish with cocoa powder and roll around to coat. Remove truffle and place on a parchment lined baking sheet. Once all truffles have been rolled and coated, allow to set in a cool dry place for at least one hour. Store in an airtight container in the refrigerator but serve truffles at room temperature. Roll in additional cocoa powder just before serving, if needed, for a smooth finish.