LISA GRENTZ, MS, RDN, CD/LDN, FAND
What is the first thing that comes to mind when you think about Valentine’s Day? For many, it is a day for indulgence, whether that be a luxurious meal followed by a gourmet delicacy for dessert or selecting a piece of rich and decadent chocolate as a mid-afternoon snack. There can be a lot of conflicted feelings about when or how often to offer treats, especially when feeding kiddos. And even more challenging can be the way we talk about treats, to our kids and ourselves!
We like to talk about food as doing a lot for your body or doing a little for your body. We don’t label any foods “good” or “bad”; just more or less helpful to the body. For instance, ice cream is delicious! It feeds the soul and taste buds and can also offer some energy. But it doesn’t do a lot more than that so we can’t eat it too often. Fruits, veggies, proteins, and healthy fats however, offer energy in the form of something tasty as well as vitamins, minerals, and building blocks for our muscles, brain, and more. So, we want to try to make sure we get more of the foods that do a lot for our body instead of the ones that do less.
If you’re looking to make an indulgent treat this Valentine’s Day, sure to feed your soul and taste buds, try Aubrey’s truffle recipe. The transformation of chocolate and cream into chocolate truffles offer a delicious rich and smooth taste that will satisfy even the biggest sweet tooth’s chocolate craving.
Truffle
Yield: About 20 truffles
8-ounces bittersweet chocolate (60% cocoa or more)
½ cup heavy cream or full fat canned coconut milk
Pinch of sea salt
¼ tsp. cardamom (optional)
1-2 Tbsp. collagen powder (optional, but a little protein and gut support addition)
Coating Options:
Cocoa powder
Coconut flakes
Crushed nuts like pistachios, pecans, or hazelnuts
Instructions:
Place chocolate in a medium bowl and set aside. In a small saucepan, bring heavy cream/coconut milk to a simmer, pour over dark chocolate and let sit for 2 minutes, then whisk until melted and smooth. Add spices and collagen powder, if desired, and continue whisking until very smooth and glossy. Refrigerate for 2-4 hours.
Scoop out 1 tablespoon of chocolate mix and roll into a ball, then coat with chosen coating and set on parchment lined plate. Continue to repeat this process until all the mix is gone. Rinse hands in cold water as needed to keep from sticking or scoop and skip the rolling.
Store truffles in the refrigerator until ready to serve.