Something my dad used to say that was horribly inappropriate, not accurate in context, but yet I thought of this week when I tried to make a recipe from the fab new cookbook using only Sweetleaf stevia* is this: You could fuck up a wet dream.
Yes, he is crazy, Cajun, and a lot of other things I won’t say here, but I was trying really hard to create this amazing refined sugar-free, gluten-free truffle situation and then I fucked it up. Don’t get me wrong—these truffles are freaking delicious, they’re just not sugar-free.
See, the recipe is 8 ounces semisweet chocolate, 6-8 drops of Sweetleaf stevia drops of your choice (I went full Peppermint-Mocha), 1/2 cup heavy cream, 2 tablespoons unsalted butter and 2 tablespoons booze of your choice (I went full bourbon). You just heat the cream and butter on medium, bring it to a boil then pour it all over the chocolate and Sweetleaf stevia drops (which are hopefully in a heat proof bowl at this point). Mix in the bourbon and refrigerate for 8-12 hours.
So far so good. Then, I started melon balling up those truffles and thought, “Hey! Why don’t I roll these in powdered sugar?” Which I did. Oh, my, delish. But bam, there was the sugar. Was it amazing? Oh, yes. But yeah, if you’re trying to ditch the refined sugar maybe choose cocoa powder, nuts, coconut or anything THAT ISN’T REFINED SUGAR. Seriously, don’t be me. Do enjoy chocolate.
*I was totally sent this cookbook to test out, so there’s your disclaimer! XOXO