HEART-HEALTHY CHOCOLATE ALMOND TRUFFLES
A Note from The Cooking Cardiologist: Dark chocolate’s antioxidant properties make this a heart-healthy treat. This recipe also uses agave syrup, which is about 90 percent fructose. Its sweeter than sugar, so you can use approximately 25 percent less.
- ½ cup fat-free half-and-half
- 10 oz. bittersweet chocolate (at least 70% cacao)
- 2 tbsp. Smart Balance Butter and Canola Blend or Benecol
- ½ cup agave nectar
- ½ tsp. vanilla
- ½ cup crushed toasted almonds
- Optional: ½ cup shredded coconut to coat the truffle
- Place the half-and-half in a heavy saucepan at low heat.
- Break the chocolate into pieces and add to the half-and-half. Add the agave nectar, vanilla and Smart Balance. Continue heating until the chocolate is melted, smooth and thickened.
- Place the mixture into an 8-inch square pan and chill in the refrigerator for about an hour to firm.
- Toast the almonds and coarse crush in a food processor, short pulses (1 cup will equal ½ cup of crushed, chopped almonds).
- When the chocolate is firm, remove from refrigerator and using a teaspoon form a ½ inch to ¾ inch ball. Roll each in the almonds and the other side in coconut if desired.
Makes: 40 (serving size = one ½” truffle, 68 calories)