Chocolate Rosemary Pine Nut Truffles
When I want chocolate, I just do. And I'd better have it. To be honest, I am finding that the more real whole food I eat, the less often I have those cravings. But I still do. So I like to have chocolate on hand when that moment strikes. With Valentine's Day coming, I thought it would be fun to make some heart-shaped chocolates. I'll make some today, and then I will have to make some the day before Valentine's Day for Valentine's Day.
When I dream of a special place, where is it that I dream of? Italy. So of course these truffles have an Italian vibe. They're made with a pine nut and rosemary cream. Yes, really!
Making the Truffles
In this recipe, I use soaked pine nuts to make a creamy dairy-free base. Did you know it's super easy to use pine nuts to make creamy awesomeness?! They're softer, so no straining through a bag required. Once soaked, just blend and go. This is groundbreaking for me. The only guilty pleasure in this recipe: chocolate chips. There are worse things.
Start with soaking the pine nuts.
The pine nuts above have been soaking for at least two hours. You can see they're swollen and lighter in color. Their original color is visible where they weren't covered with water. Not a big deal, but you probably want to cover more than I did - at least a half inch above the pine nuts.
After rinsing the soaked pine nuts, add them to your high speed blender with a date, water, rosemary, and vanilla. If you want a very subtle rosemary flavor, use a tablespoon. To taste it in the forefront a bit more, use two. Blend until smooth to create a wonderful cream.
Place the chocolate into the candy molds by the teaspoon. Double-check once in awhile to make sure the molds are full. Oh, and make sure you leave a little for yourself in the bottom of the chocolate pot! You can eat that while you are freezing the candy.
A little mess here and there? No problem. Just a little swipe of the finger or a towel can take care of that. Maybe a good opportunity to taste? You can also use the side of a spatula to smooth it out. Carefully jostle and tap the sheet on the counter to smooth, too. Should you stress about how smooth they are? Absolutely not. They don't need to be smooth to taste amazing, and these are the backs after all. Once satisfied, sprinkle with the pink salt, being careful to only use the teensiest amount on each one. Freeze at least four hours to make sure they're solid. (That's why you need some left in the bowl to hold you over.) If they pop out easily, they're done!
(Click the recipe title for printable version.)