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More of a milk chocolate fan? Check out this Brianafinger Truffle Fudge recipe!
Hey y’all! Did you have a good Christmas? I hope so! I know it’s past Christmas now, but because of testing recipes for my cookbook I have a lot of holiday recipes on my hands and you might still be getting a few even though January is almost upon us. I don’t think anyone is going to complain about truffle-y chocolate fudge, though. We need something like that to help us through the bleak winter days (even though winter here in South Carolina hasn’t been that bad so far. Actually, winter in South Carolina is probably not even winter to some of you poor folks that live up north.).
So what’s the secret ingredient that gives this rich chocolate fudge the texture of truffles (and I mean Lindt chocolate truffles, not cream cheese truffles, even though those are good too)? It’s gelatin. I got the idea from a recipe in the awesome THM Cookbook. It’s called “Skinny Chocolate Truffles” or something like that, and uses gelatin for a truffle-like texture. I haven’t tried that recipe, but when I was thinking about making chocolate fudge for the holidays, I remembered the gelatin idea and I decided to combine two ideas into one recipe. Because truffles + fudge just sounded awesome. And it turned out awesome, too! The texture of this fudge is silky-smooth.
Psst…Ana Price, one of the super-supportive members over on the THM community Facebook group, just pointed out to me that this is actually a Deep S for Trim Healthy Mamas!
One of my awesome bloggy friends, Jennifer Griffin from A Home With Purpose, suggested that we could use unrefined coconut oil (for a slight coconut flavor) and sprinkle some unsweetened coconut on top for some German chocolate truffle fudge! I’d toast the coconut topping first to make it extra pretty. Great idea, Jennifer! (This would no longer be strictly Deep S due to the sprinkling of coconut flakes, but still totally on plan.)
You could probably make actual truffles with this fudge recipe. I’ve given a suggestion for how to do so in the recipe below.
Since you’re combining almond milk and oils in this recipe, emulsification needs to happen. To do this, you’re going to put all the ingredients into a food processor and whip it for far longer than you expect – several minutes. It’ll look all curdled and gross for awhile, then BAM, it will emulsify and get all thick and creamy. Like mayonnaise, just chocolate, minus the mayo flavor.
Edit – depending on the temperatures of your ingredients, this actually might not take very long. As soon as this stuff gets thick and creamy like a frosting, quit beating and spread it into your pan. If you mix and mix and it still doesn’t emulsify, try cooling it down in the refrigerator for a little bit, then try again.
So watcha think? Is it too late for chocolate truffle fudge recipes?
You can find this recipe in my cookbook, Necessary Food.
- ¾ cup unsweetened almond milk (use carton coconut milk for a nut free version), divided
- 2 tsp. Knox gelatin (use an extra ½ tsp. if using beef gelatin such as Great Lakes brand or THM Just Gelatin)
- 1 cup coconut oil (use refined to avoid a coconut flavor)
- ¾ cup salted butter
- ½ cup + 2 T cocoa powder
- ½ cup + 2 T oat fiber (use gluten free if necessary)
- 1 tsp. vanilla extract
- 1 tsp. xanthan gum
- 4-5 tsp. THM Super Sweet Blend, or more to taste (feel free to add more as I tend to undersweeten)
- Pinch of salt
- Whisk the gelatin into ½ cup of the almond milk, then microwave until almost boiling to dissolve. Combine all the ingredients in a food processor (I used our Ninja food processor attachment); there is no need to melt the coconut oil or butter first. Don't forget to add the extra ¼ cup of cold almond milk. Process until smooth and emulsified. Depending on the temperatures of your ingredients, this could happen very quickly or it could take awhile. Process until the mixture resembles a thick frosting (or mayonnaise, for a grosser example). Spread the mixture into a foil-lined 8x8 inch pan and smooth the top. Freeze until fairly solid, then score with a knife into 36 squares. Freeze until solid, then break into pieces and place in a sealable container. Store the fudge in the refrigerator (let it thaw slowly in the refrigerator before attempting to eat it for best results). Yields 12-16 servings (2-3 pieces of truffle fudge per serving)
- You could probably make this mixture into actual truffles if you like. Freeze it, then when it is fairly firm but scoopable, use a melon baller to make truffle balls. Freeze these firm and dip them in a chocolate coating (you could use my buckeye coating mixture) or roll them in your desired coatings (cocoa powder, granulated sweetener, shredded coconut, chopped nuts) while they're still a little soft. Freeze firm, then store in the refrigerator. These are best at refrigerator temperature.
- If your truffle fudge doesn't want to emulsify even though it's been processing for several minutes, try chilling it in the refrigerator for a little bit (don't let it get firm), then try processing it again.
Click here for my buckeye coating mixture.
- I use the food processor that came with our Ninja blender set.
- Knox plain bulk gelatin
- Oat Fiber
- Xanthan Gum
- Beef gelatin, gluten free oat fiber, and THM Super Sweet Blend can all be purchased from the Trim Healthy Mama online store.