Tuesday, November 22, 2011
Autumn Spice Truffle Bites
Raise your hand if you think dessert is the best part of Thanksgiving dinner! I thought so. Today I'm going to share with you a recipe that I've been fooling around with for a week now. The flavors were there, but the texture was tricky. I wanted to make a simple truffle that wasn't chocolate-based.... something that said "autumn" and was rich, sweet, and small so one bite was just enough.
After many sad attempts, after which my son asked "Where's that bowl of glop that was in the fridge? I was going to have a spoonful!", I finally stumbled upon the right proportions to keep this dessert solid at room temperature. I had been working from recipes I'd seen elsewhere for truffles based on condensed milk, which is a little tricky to substitute for....lots of sweet stuff out there, but nothing quite as thick.
The center of this amazing truffle is a rich combination of sweet and savory that's reminiscent of a thick spice cake... brown rice syrup provides the sweetness, graham cracker crumbs give it body, cinnamon, nutmeg and cloves evoke autumn, and mashed sweet potatoes give it a pumpkin-y flavor and slight seasonal orange shade.
I rolled mine in powdered sugar, but be careful not to do this too far ahead of serving time, as the sugar tends to melt into the moist center and disappear. I also rolled another batch in miniature chocolate chips, and these became the boys' favorite. These truffle bites would look adorable in tiny seasonal cupcake liners, or displayed on a tiered serving dish.
Autumn Spice Truffle Bites
1 package S'moreables GF graham crackers, crushed into crumbs in a food processor (makes 2 cups)
1 jar baby sweet potatoes
1/4 cup brown rice syrup
1 Tbsp coconut oil
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
powdered sugar (organic, with no cornstarch) - optional
mini chocolate chips (allergy free) - optional
In a large bowl, mix together all the ingredients except the powdered sugar and the chocolate chips. Set bowl in freezer for at least 2 hours, until mixture becomes hard enough to roll into balls.
Roll batter into 1" balls, then roll in powdered sugar or chocolate chips (or both!). Eat immediately, or return to fridge or freezer to keep the balls from getting too soft.
(Note: If you are avoiding white sugar, skip the powdered sugar and roll in demerara sugar.)
Shared with Tea Party Tuesday at Sweetology and the Hearth and Soul Hop at Premeditated Leftovers and Traditional Tuesday at Whole New Mom and Tea Time Tuesday at Rose Chintz Cottage and Tuesday Time Out at Reasons to Skip the Housework and Joy of Desserts and Anti Procrastination Tuesday at New Nostalgia and Crazy Sweet Tuesday at Crazy for Crust and Tuesday Talent Show at Chef in Training and Tasty Tuesday at Naptime Creations and Monday Mania at The Healthy Home Economist and Homestead Barn Hop at the Prairie Homestead and Market Yourself Monday at Sumo's Sweet Stuff and Sunday School at Butter Believer and Seasonal Inspiration at Crumbs and Chaos and Friday Food at MomTrends and Farmhouse Friday at LaurieAnna's Vintage Home and Fight Back Friday at Food Renegade and Slightly Indulgent Tuesday at Simply Sugar and Gluten Free and Stitch Stir and Straighten at Not Your Ordinary Recipes and Gluten Free Wednesday at the Gluten Free Homemaker and These Chicks Cooked at This Chick Cooks and the Homemaking LinkUp at Raising Homemakers and Tastetastic Thursday at A Little Nosh and Nifty Thrifty Sunday at Nifty Thrifty Things and On The Menu Monday at The Stone Gable and 12 Days of Christmas Goodies at Mom's Crazy Cooking.