Tuesday, September 2, 2014

Chocolate coated Carrot truffles

Crunchy and chocolaty on the outside, soft and sweet carroty on the inside, these carrot chocolate truffles are an indulgent treat and best to share with family and friends.

Plain Carrot truffles themselves are very tasty and colorful. The recipe is not very different from Carrot halwa but when coated with melted chocolate, Chocolate coated Carrot truffles taste the best.

Nutritional Information  (Approx) (per serving)
Energy  159.8 Calories
Fat 6.7 %
Carbohydrates 26.5 %
Dietary Fiber 4.1 %
Sodium 0.9 %
Vitamin A 0.9 %
Vitamin C 0 %
Calcium  5.8 %
Iron  5.9 %
Protein 3.9 Grams
Sugar 20.9 Grams

Carrots 6
Sugar 1/2 cup or more
Vanilla essence 1/2 teaspoon
Chocolate/Chocolate chips 1/2 cup

* Wash and peel carrots. Cook the carrots in a pressure cooker. You can also chop the carrots into small pieces and cook them in a pot. Drain and blend the carrots to a smooth paste.
* Heat a pan, add carrot paste and sugar. Mix well and cook for 10 minutes till it stops sticking to the pan.
* Remove from heat, add Vanilla essence, mix and let it cool.

* Once the mixture is cool enough to tough, roll into small balls and refrigerate them for 2 hours.
* You can serve these carrot truffles after 2 hours if you want. But they taste even better with chocolate coating.
* After 2 hours, chop the chocolates finely and melt chocolate using microwave method or double boiler method.

* Remove the carrot truffles, dip them in melted chocolate and place them on a plate. Freeze them for an hour and serve.

* You can roll the truffles on coconut after rolling on chocolate if you wish.

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