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).
INGREDIENTS:
1 cup canned organic coconut milk, fat and liquid mixed OR
Non-dairy crème such as Belsoy or Isola or home-made
1-2 oz your favorite whisky or 2 tsp real vanilla
Pinch sea salt
325 grams bittersweet, organic chocolate – dairy free, chopped fine
¼ cup toasted walnuts, if desired
COATING OR GARNISH:
200 grams 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:
TERI’S TIPS:
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 - 20 -24, 1 inch truffles
INGREDIENTS:
1 cup canned organic coconut milk, fat and liquid mixed OR
Non-dairy crème such as Belsoy or Isola or home-made
1-2 oz your favorite whisky or 2 tsp real vanilla
Pinch sea salt
325 grams bittersweet, organic chocolate – dairy free, chopped fine
¼ cup toasted walnuts, if desired
COATING OR GARNISH:
200 grams 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:
- 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.
- 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.
- 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 and set on parchment paper. (Use a little walnut oil to slick hands or wear fitted gloves).
- Once 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.
- Dip one truffle at a time into the chocolate using a fork to lift and lower, shaking off excess chocolate. Place on parchment paper, garnish if desired and let cool once again. If not dipping in chocolate simply roll if your choice of the above garnish options.
- 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 so be careful with the melting process. If this does happen, add another oz or so of oil or cream to bring it back together.