CHOCOLATE GANACHE TRUFFLES –
The real thing and only 6 ingredients!
Truffles may look all sophisticated and chi-chi yet they really are a wonderfully easy-to-make and impressive treat. And so much fun. Best is you can add your own flair or fancy on what your taste-buds love most from the inside-side to the outside. I've given you lots of options here.
INGREDIENTS:
1 cup canned organic coconut milk, fat and liquid mixed or a non-dairy creamer
350 grams bittersweet, organic chocolate – dairy free, chopped fine
1 tsp real vanilla or 1 oz brandy
Pinch sea salt
Parchment paper cups, optional
GARNISH:
Raw cacao powder, crushed nuts or fine espresso powder to roll truffles in or
200 grams bittersweet chocolate melted with 1 tbsp walnut, hazelnut or coconut oil to coat truffles (melt in a double boiler set over just boiled water.)
DIRECTIONS:
TERI’S TIPS:
The real thing and only 6 ingredients!
Truffles may look all sophisticated and chi-chi yet they really are a wonderfully easy-to-make and impressive treat. And so much fun. Best is you can add your own flair or fancy on what your taste-buds love most from the inside-side to the outside. I've given you lots of options here.
- Sweets
- Prep time: 20 min plus approx. 2 hours cooling time
- Low Allergen – vegan, gluten/soy/corn/dairy-free
- Yield - 20 -24, 1 inch truffles
INGREDIENTS:
1 cup canned organic coconut milk, fat and liquid mixed or a non-dairy creamer
350 grams bittersweet, organic chocolate – dairy free, chopped fine
1 tsp real vanilla or 1 oz brandy
Pinch sea salt
Parchment paper cups, optional
GARNISH:
Raw cacao powder, crushed nuts or fine espresso powder to roll truffles in or
200 grams bittersweet chocolate melted with 1 tbsp walnut, hazelnut or coconut oil to coat truffles (melt in a double boiler set over just boiled water.)
DIRECTIONS:
- Heat the non-dairy creme in a heavy bottomed saucepan over medium heat until just about to boil then remove from heat and stir in the vanilla/brandy then slowly add the chocolate to the cream and stir gently until melted. Let stand at room temp or in the refrigerator for a few hours to firm up.
- Once the ganache is firm enough to hold its shape, using a 1 inch scoop or two small teaspoons, shape the chocolate mixture into 1-inch balls, rolling with the palms of your hands to smooth and set on parchment paper. (Use a little walnut oil to slick hands or wear food gloves).
- Roll in chosen garnish or if dipping in melted chocolate, dip one truffle at a time into the chocolate using a fork to lift and lower, shaking off excess chocolate. Place on parchment paper to set garnishing if desired with cacao nibs, nut, espresso powder, etc and chill to harden then store in an airtight container for up to 2 weeks.
TERI’S TIPS:
- The very first time I made truffles the chocolate separated when mixing into the cream If this happens add another oz or so of non-dairy cream to bring it back together. Your truffles will still be delish even if the ganache is granular.
- If you like crunchy texture in your ganache stir in 2 tbsp toasted macadamia or hazelnuts, cacao nibs or crushed coffee beans. Its oh so good!