Rich truffles are a dessert you can't resist
OK...who can resist chocolate? Nobody? I didn't think so.
A vegan friend of mine was once talking about the truffles she was bringing to a family dinner. I was surprised. Chocolate, I thought, is certainly not vegan. There's milk or cream in it, at the very least. Nope, she said. Not at all...coconut oil works well in place of the cream.
I had my doubts, but she gave me this great truffle recipe. It's simple to make...with just a few ingredients. But, put side-by-side, they are pretty much indistinguishable from the traditional truffle. Strong chocolate flavor? Check! Creamy texture? Check? A dusting of quality cocoa? Check! That hits all my wants,
People are sometimes afraid stes nothing like "the real thing". Milk, butter, fat...those are they keys to "real" food. These little truffles are bound to change your mind.
Take a bite. You'll go full vegan for thisof vegan food because they "absolutely certain" that food made without animal products ta dish.
What do you think?
Chocolate Truffles
Makes a dozen
- 8 ounces of dark chocolate (at least 70% cacao
- 1/4 cup of coconut oil
- 3 tablespoons of water
- 1 teaspoon of vanilla
- A pinch of sea salt
- 1/4 cup of unsweetened cocoa powder for rolling
- (Optional: you can add some finely chopped almonds or pistachios or even shredded coconut for a final layer)
- Melt the chocolate in a double boiler with the oil, the water, the vanilla and the sea salt.
- Transfer it into a square baking dish and throw it into the refrigerator. Keep it there until it's set (about an hour).
- Use a small ice cream scoop (or a spoon) to make a dozen balls, which you can transfer to a parchment-lined dish.
- Put cocoa on your hands and roll the balls in the powder.
- If you want to, roll them in nuts as well.
- Eat right away or put in an airtight container in the refrigerator for up to two weeks.
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| Melt the chocolate... |
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| ...until it's smooth |
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| Make balls |
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