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24 Sep 2017

Toronto

By Gracie Carroll

What To Make: Beautifying Collagen-Infused Chocolate Truffles

By Gracie Carroll

collagen chocolate truffles recipe 1

Valentine’s Day may now officially be behind us, but that doesn’t mean the chocolate party has to stop now, right? I mean, why would it, especially when you can easily create delicious homemade (and healthy!) chocolate truffles at home.

I posted a similar recipe when I created these Delicious Vegan Chocolate Truffles (made with ginger and sweet chili pistachios) but was immediately attracted to this version when I saw that it incorporated a high quality Grass-Fed Collagen, which happens to be my obsession right now.

From my morning coffee to jugs of water, I absolutely love adding powdered collagen to my drinks to benefit my skin, hair and gut. Now that I can add it to satisfy my chocolate cravings too? Well, shit just got very real my friends.

This simple recipe comes from the talented team at Sproos Collagen and it makes delicious classic truffles that are also dairy-free. But! It’s also the perfect base for including health-benefitting or flavour-enhancing ingredients such as marine collagen or grass-fed collagen, maca, ashwagandha, mint, ginger, orange zest, sea salt or even chili. You get the idea. Keep reading for how make them:

via GIPHY

 Beautifying Collagen-Infused Chocolate Truffles Recipe

PREP TIME: 10 min / COOK TIME: 15 MIN   / TOTAL TIME: 25 MIN, PLUS 2-3 HR CHILL TIME

What You Need:

  • 1 cup very finely chopped good quality dark chocolate, dairy free if you like
  • 2 tablespoons raw cacao powder
  • 5 tablespoons room temperature full fat
    coconut milk (well shaken)
  • 20 grams marine or grass-fed collagen
  • 1-2 teaspoons maca or ashwagandha, a teaspoon or so of mint, ginger or orange zest, or a pinch of sea salt or chili

What To Do:

1) In a small saucepan over medium heat, heat the coconut milk until it is steaming but not boiling

2) Place the finely chopped chocolate in a heat safe bowl.

3) Pour the hot coconut milk over the chocolate and cover the bowl for 3 minutes with a saucepan lid, plate or towel.

4) Gently stir together the chocolate and coconut milk until is smooth and the chocolate is fully melted and incorporated. If there are still a few lumps of chocolate, place the bowl over a pan of simmering water and stir the chocolate until fully melted.

5) Cover and place in the fridge for 2-3 hours until firm.

6) Use a teaspoon or mini ice-cream scoop to scoop heaping mounds of the mixture into your hands, then roll each truffle into a ball then roll gently in the cacao powder. Set each truffle on a plate or in a container.

Enjoy!

xo

@EDITSEVEN

(Story by Editor-in-Chief, Gracie Carroll)

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