Tuesday, February 12, 2013

Chocolate Truffles with wheat germ? Why, yes!

I don't think I've ever heard the words "wheat germ" and "chocolate truffles" in the same sentence, but when you think about it, it makes sense. Wheat germ has a slightly nutty taste, and it would add texture to a smooth truffle. And it looks right.

I'd like to say that I came up with the idea myself, but I actually got it from the folks who make Kretchmer's Wheat Germ. Go figure, huh?

What I thought was interesting was that they have a honey-crunch wheat germ. I haven't tried it yet - heck, I haven't had time to go look for it yet - but it sounds intriguing.

I added a pinch or two of salt to the wheat germ coating. Very nice. Give it a try.

Dark Chocolate Truffles with Wheat Germ
Recipe courtesy of Kretchmer's Wheat Germ
Make 30-32 truffles

A decadent piece of chocolate is the perfect way to top off a meal and stay satisfied without overindulging. It’s also a really nice gift to bring to friends. These truffles are made with dark chocolate which we’ve heard is “good for us” and rolled in wheat germ instead of cocoa for a nutty richer depth of flavor.

8 ounces good quality bittersweet or semi sweet chocolate, chopped into small pieces
1/2 cup heavy cream
3 tablespoons Kretschmer Original Toasted Wheat Germ or Kretschmer Honey Crunch Wheat Germ

Line a baking sheet with parchment or wax paper.

Place chopped chocolate in a medium-sized bowl.

Heat cream to a gentle boil in small, heavy-duty saucepan. Remove from heat and add then chocolate. Stir until mixture is smooth and chocolate is melted.

Refrigerate for 25 to 30 minutes or until mixture is thick enough to form into balls.

Using a very small ice cream scoop, about the size of a teaspoon or a melon baller, drop rounds onto the cookie sheet. Shape or roll into balls; coat with Kretschmer wheat germ. (Note: if chocolate becomes too soft to shape, put it back in refrigerator until it is cold enough to manage.)

Store in an airtight container in refrigerator. Remove at least 15 minutes before serving so chocolate has a chance to come to room temperature.