10 ounces bittersweet chocolate, chopped fine AND
8 ounces semisweet or bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy.. you could also use coffee/mint extract/amarato
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Duration : 0:3:17

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Duration : 0:7:8

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I made some raw vegan chocolate truffles today for a gathering I’m going to tomorrow, and thought I’d share the recipe with all you youtubee youtubers! It’s one of my favourite raw recipes because it’s super easy & quick, ridiculously yummy, and very pretty, especially if you roll the truffles in shredded coconut! They look like “real” truffles, and by real, I mean the typical kind you’d buy at a “real” gourmet chocolate store… but of course they’re way healthier!

Here’s the recipe: 3 cups walnuts, approx 1 cup dates (if you have a really big sweet tooth, add a few more, although totally not necessary!), 5 organic strawberries (you don’t have to add strawberries. You can add raspberries, orange, coconut meat or whatever you think will taste good), 6 tbsp raw cacao, 2 tbsp ground flax seed (optional). Pour the nuts in the food processor & puree (meaning blend, chop & let your processor do its thang!) Add in dates, strawberries & puree. Lastly, add cacao & continue to food process it up until it’s mixed up REAL good, ya hear? The mixture will be a bit gooey so I usually scoop the mixture out, put it in a bowl & then in the freezer for about a half hour so it stiffens up a bit. (This makes it easier to roll into balls.) Next, make truffle-sized balls with your hands by getting out your rollin’ hands & then roll them in shredded coconut or chopped nuts. I like to store these truffles in the freezer because they taste the best that way. You can keep them in the fridge, but trust me, they are better eaten right outta tha freezah! Don’t worry, you’re not going to chip a tooth or anything! I think because of all the fat (good, healthy fat) they don’t freeze like hard ice cubes. Enjoy!

I realized after uploading this video that I forgot to mention the song name & artist of the song I played. It’s called, “Strength, Courage and Wisdom” by India Aria. Here’s the link: http://www.youtube.com/watch?v=f5×4w42hv7k While you’re at it, listen to this one too! http://www.youtube.com/watch?v=pOfhbLn8fw8

I recommend you listen to it, close your eyes, *really* feel it, groove on it! She’s such a wise lady and her words instantly uplift me! She talks about stepping out on faith in this song. To me, stepping out on faith means connecting to my heart. Faith is something you feel with your heart! When I’m connected to my heart, that is when I feel strength, courage & wisdom- these three things alone give me what I need to really pursue my passions, follow my bliss & know, without a shred of doubt that I’ll always be supported! Strength, courage & wisdom also allows me to speak my truth confidently! To shine my light! We are all here to find our truth, do what makes us happy & shine our light! When you have faith in yourself & that the Universe wants to support you, nothing stops you from allowing all the things you truly desire into your life! Here’s one of my favourite lines from the song, “Now that I’ve opened up my heart I know that anything I want can be, so let it be, so let it be…”

In love, light, raw chocolate truffles & groovy (and insightful) music,

Leija, a.k.a. Kermit the Frog/ Yoda/ Raw Chocolate Hybrid Freak!

Duration : 0:8:28

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Ingredients:
1/2 cup pitted prunes
1/4 cup pitted dates
3 tbsp almond butter
2 tbsp raw agave nectar
2 tbsp cacao powder (or cocoa powder)
1/4 cup unsweetened shredded coconut (plus a bit more if you want coconut covered truffles)
2 tbsp cocoa powder (if you want cocoa covered truffles)

To make this recipe raw, make sure you only use raw cocoa powder and raw almond butter

Thanks for watching! Happy Eating!

Duration : 0:6:37

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1/2 c. whipping cream
1 tbsp. butter
4 bars semi – sweet chocolate ( 1 oz. ea.) broken up or equivalent in chips
1 tbsp. amaretto
Ground almonds
1 milk chocolate bar ( 7 oz. ) broken
In small sauce pan , combine cream and butter . Cook over med. heat , stirring constantly , just until mixture is very hot . Do not boil . Remove from heat ; add chocolate , chocolate pieces and amaretto . Stir with whisk until smooth . Press plastic wrap directly onto surface ; cool several hours or until mixture is firm enough to handle . Shape into 1 inch balls ; roll in almonds to coat . Refrigerate until firm , about 2 hrs. Store in refrigerator .

Duration : 0:4:40

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(227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter

There you go, the recipe in grams!:)