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 such as Belsoy
350 grams or 2 cups bittersweet, organic chocolate – dairy free, chopped fine
1 tsp real vanilla or 1 oz brandy
Pinch sea salt
Parchment paper cups, optional
SIMPLE COATING:
Raw cacao powder, finely crushed nuts or fine espresso powder
DIRECTIONS:
FOR CHOCOLATE DIPPED COATING:
250 grams or 1,1/2 cups bittersweet chocolate
1 tbsp hazelnut or coconut oil or 2 tbsp coconut milk
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 such as Belsoy
350 grams or 2 cups bittersweet, organic chocolate – dairy free, chopped fine
1 tsp real vanilla or 1 oz brandy
Pinch sea salt
Parchment paper cups, optional
SIMPLE COATING:
Raw cacao powder, finely crushed nuts or fine espresso powder
DIRECTIONS:
- Heat the non-dairy creme in a heavy bottomed saucepan over medium heat until just about to boil then remove from heat, slowly add the chocolate to the cream, leave two minutes then stir or whisk gently until melted.
- Now stir in the vanilla/brandy then let stand at room temp for a few hours or in the refrigerator 30 minutes 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 oil to slick hands or wear food-grade gloves).
- Roll in chosen coating 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 while still warm with cacao nibs, nuts, espresso powder, etc.
- Chill to harden then store in an airtight container for up to 2 weeks.
FOR CHOCOLATE DIPPED COATING:
250 grams or 1,1/2 cups bittersweet chocolate
1 tbsp hazelnut or coconut oil or 2 tbsp coconut milk
DIRECTIONS:
- Add 1,1/4 cups of the chocolate and the oil or milk to a bowl and place over a pot of very gently simmering water ensuring steam can't escape.
- Once the chocolate is almost all melted, remove the bowl from heat. Stir to evenly melt, then gently stir in 1/2 of the remaining chocolate. Once all pieces are melted add the remaining and repeat.
- Return bowl to sit over the hot water for a few minutes and then remove from heat and proceed to coating the truffles as explained in step 4 above.
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!