Happy New Year! Happy Birthday! Happy Whatever! Creamy sweet chocolate adzuki bean truffles invite celebration any day.
Ever since my first bite of sweet adzuki bean paste, I was hooked. After tossing away the store-bought can and creating my own homemade paste, I knew this love had turned into a lifelong relationship. Adzuki beans have brought me endless fascination and innumerable streams of culinary consciousness. If you search “adzuki beans” on Cutterlight, you will see there is quite a history. The red bean paste is smooth, sweet, and delicious. It is unusual enough to be interesting and easily fits into so many recipes. Forget about the healthful aspects of adding beans to your diet. I mean it. Forget it. The sweet paste texture reminds me of nut pastes – like marzipan or chestnut paste. This texture and flavor inspired me to create Twisted Adzuki bean rolls, Matcha Adzuki Bean glazed rolls, and Adzuki Maple bars with Matcha Frosting to name a few. If you want to tiptoe into this world, try a good quality canned product to experiment with. If you want to go all in, I have directions on how to make your own paste here.
Years ago, a nutritionist visited my classroom to present ways my 6th graders could “sneak” healthy ingredients into their diets. They were very impressed with the smoothies created from only frozen fruit. They were blown away with the deep chocolate cakey brownies that were made with fiber-rich black beans instead of bleached white flour. With a surfeit of dried black beans left in our pantry and a desire to make our sweets more healthful, I began my own experiments with this ingredient. Of course, I was able to create delicious and nutritious treats that fueled our active lifestyle.
But black beans can have an ever-so-slight mealy texture. So what about adzuki beans? When they are cooked down into a paste, they definitely have a more pleasant texture. Armed with free time over my winter break and a few pounds of dried adzuki beans, I got to work in the kitchen with the excitement of a mad scientist ready to solve an insolvable, albeit with my hair tied back into a neat bun. The first success was a lovely little bite-sized confection that I called a truffle. The beans are slightly sweetened with maple syrup. The cooled bean balls are dipped in chocolate. Then, let your imagination go. They can be rolled in sprinkles, coffee powder, candied fruit pieces, toffee bits, nuts, cocoa powder, or whatever you desire.
I could imagine adding additional flavors to the beans, such as a bit of Grand Marnier or bourbon for a boozy twist. Or maybe almond extract or orange extract for a non-boozy twist. The possibilities seem endless.
Adzuki Bean Truffles
- 2 cups cooked adzuki beans
- 2 tbsp pure maple syrup
- 5 tablespoons Dutch processed cocoa powder
- 3/4 cup semi sweet chocolate chips
- your choice of topping
- With a stick blender or in a food processor, combine the black beans, maple syrup, and cocoa powder. Pulse and process for a couple minutes, until the mixture is well combined and doughy. I used a potato masher to manually process the beans. If the dough seems too dry, add a bit more maple syrup until you are happy with the texture. The dough should not be sticky, just gooey and fudgy.
- Roll the dough into 24 balls (approximately 1 tablespoon each) and place on a baking sheet lined with parchment paper. Place baking sheet in refrigerator while you prepare the topping.
- Melt the chocolate chips in a double boiler.
- Drop a ball into melted chocolate. Roll it around with a fork. Use a second fork to pick up the coated balls like a claw machine. Place the coated ball back on the parchment-covered baking sheet.
- Sprinkle truffle ball with your toppings.
- Repeat with remaining balls.
- Place back in the refrigerator for 10 minutes to set. Store in an airtight container in the refrigerator to keep fresh.