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CHOCOLATE WALNUT n WHISKEY TRUFFLES 
Dairy-free decadence  

I have a thing for chocolate. A very serious thing! I just adore good quality, dark chocolate and if there is a hint or even a hit of alcohol in it, I am even more in love. So yes, these truffles have a little booze in them yet of course you can opt to omit.  Vanilla is a great substitute.
The ganache center of these truffles have a toasted walnut addition marrying wonderfully with the whiskey.  Make these as soon as you can and let me know what you think of them.  I've been so disciplined with this latest batch giving most of them away yet there still are some in my refrigerator waiting for me. 
I am feeling oh-so-fortunate.  (Picture a happy face here).

  • Sweets, treats, snack
  • Prep time: 20 min plus approx. 2 hours cooling time
  • Low Allergen: Vegan, gluten/soy/corn/dairy-free/nut-free option
  • Yield: 24, 1 inch truffles
 
INGREDIENTS:
1 cup canned organic coconut milk, fat and liquid mixed OR
Non-dairy crème such as Belsoy 
1-2 oz your favorite whisky or 2 tsp real vanilla
Pinch sea salt
325 grams  or 2 cups bittersweet, organic chocolate – dairy free, chopped fine
¼ cup toasted walnuts, chopped finely
 
COATING OR GARNISH:
250 grams or 1,1/2 cups bittersweet chocolate melted with 1 tbsp walnut or coconut oil 
OR
Raw cacao powder, crushed nuts, fine espresso powder to roll truffles in
Parchment paper cups, if desired
 
DIRECTIONS:
  1. Heat coconut cream (or cream of choice) in a heavy bottomed saucepan over medium heat until just about to boil then remove from heat and stir in the whisky or vanilla and sea salt.
  2. Add the chocolate to the cream mix and stir gently until just melted. Mix in walnuts and let stand at room temp for a few hours to firm up.
  3. 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. Roll with the palms of your hands to smooth, set on parchment paper to firm up. (Use a little walnut oil to slick hands or wear fitted gloves to minimize chocolate sticking to your hands).
  4. When the truffles are firm enough to dip, prepare coating by melting the chocolate (finely chopped again) with the oil and prepare a board or plate by lining with parchment paper.  
  5. Dip one truffle at a time into the chocolate using a fork to lift and lower, shaking off excess chocolate.  Place on clean parchment paper, garnish if desired and let cool once again.
  6. If not dipping in melted chocolate simply roll in your choice of the above garnish options.
  7. Place in mini paper cups if using and store in an airtight container for up to 2 weeks.
 
TERI’S TIPS:
  • The first time I made these the dipping chocolate separated – ceased up becoming granular. This can happen if the chocolate gets too hot or if water / steam affects the chocolate. Be careful with the melting process. If this does happen, add an oz. or so of walnut or coconut oil or warm cream to bring it back together. If that doesn't work for the filling, carry on. They will still taste great.  If it happens with the coating, use this for the filling and start again or roll the truffles in cacao powder, toasted crushed nuts, coconut or espresso powder.

Teri Gentes - Whole Self Lifestyle Wellness
International Speaker|Self-care Coach|Author|Chef|Trainer|Ambassador
Certified Wellness and Nutritional Consultant, Personal Trainer,
Yoga and Group Fitness Instructor

Recipes property of Teri Gentes - Permission required to reprint

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