Thursday, April 5, 2012

Orange-Sweet Potato Truffles

Source: (modified by Aimee)
Makes about 42 truffles

1 large yam or sweet potato, peeled & cubed
3 TB cornstarch
1/3 cup softened butter or coconut oil (this oil will be solid at room temp)
finely grated zest of one large orange
1/4 cup light spelt flour (or other flour)
1/8 tsp salt
1/3 cup honey or light agave nectar
1/2 cup milk
2 TB orange juice (or use Cointreau or another liqueur)
1 tsp pure vanilla extract

Chocolate Coating:
12 oz. bag dark chocolate chips (I used 60% cacoa Ghiardelli)

1. Steam yam cubes until tender, about 20 minutes. Purée in a food processor until very smooth. Measure out 1 cup of the purée and reserve the rest for another use. Return the one cup purée to the processor along with the cornstarch and butter, and blend until very smooth.
2. In a small saucepan, whisk together the flour, salt and honey until smooth. Add the milk slowly and whisk until incorporated; stir in the orange zest. Cook the mixture over medium heat, stirring constantly, until it begins to bubble and thicken; lower heat to simmer and cook, stirring constantly, for about 30 more seconds. The mixture will end up like a very thick paste. Remove from heat and stir in the orange juice and vanilla until combined.
3. Turn the hot mixture directly into the processor bowl with the sweet potato and whir until the mixture is perfectly smooth and creamy. It should be soft, but stiff enough to hold a shape.
If the mixture is too thin to hold a shape, add a little more cornstarch to the processor bowl, and blend it in to the mixture.
4. Place the filling into a bowl and freeze until cold and firm, at least 1 hour. Then, using a melon baller or mini ice cream scoop, scoop balls (about 1/2 inch diameter) of filling onto a cookie sheet that’s been lined with plastic wrap; place in the freezer until firm.
5. Make chocolate coating: place chocolate chips in double boiler & melt, stirring constantly (add a little oil if needed). Remove truffle balls from freezer; using tongs, dip the truffles one at a time in the melted chocolate, release excess chocolate, and place them on the plastic. Allow to firm up in the freezer (they will actually begin to firm up fairly quickly because of the frozen filling). Using more melted chocolate, decorate tops with swirls or heart shapes if desired. Store in the freezer, but serve at room temperature.

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