December Recipe

Antioxidant-Rich Chocolate Truffles

From Robert Turner, Omega FoodWorks general manager and executive chef

We all know that chocolate tastes good, but did you know that it's good for you too? Made from the seeds of the cacao tree, chocolate contains many of the same health benefits found in dark vegetables. Much of these benefits come from flavonoids, which act as antioxidants to protect the body from aging and heart disease, lower blood pressure, and balance certain hormones. The important thing to remember is the percentage of cocoa in chocolate. The higher the percentage of cocoa, the more bitter—and better—it is for you.

Dark chocolate, which has 65 percent or higher cocoa content, has far more antioxidants than white or milk chocolate. In fact, one serving of dark chocolate contains more antioxidants than blueberries, cranberries, or strawberries. Dark chocolate also improves blood flow to the brain and heart, and stimulates endorphin production, which makes us feel good. This month's recipe is for antioxidant-rich chocolate truffles.

• ½ cup heavy cream
• 2 tablespoons butter, unsalted
• ¼ cup Frangelico, Torani, or hazelnut-flavored syrup*
• 10 ounces semisweet chocolate, chopped small
• 1 cup hazelnuts, roasted and chopped fine**

Combine cream, butter, and syrup in a sauce pan and bring to a simmer. Place the chocolate in a metal or glass bowl and pour the heated mixture over the chocolate. Stir to melt the chocolate. Place the bowl in the refrigerator for at least one hour. Scoop the chocolate with a small ice cream scoop or melon baller, roll quickly in your hands, then roll in chopped hazelnuts. Refrigerate to set, if necessary. Serve at room temperature.

*Caramel-flavored liqueur and Himalayan salt combined make a good substitute for the syrup.

**Hazelnuts can be substituted with cocoa powder, toasted coconut flakes, salt, or other toasted nuts.

Robert Turner is general manager and executive chef of Omega FoodWorks. An honors graduate of the Culinary Institute of America, his philosophy of food is straightforward: cook locally, seasonally, and simply. He is author of the blog Simple Holistic.

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