Pages

Friday, February 14, 2014

Vegan Chocolate Ganache Truffles

It's Valentine's Day....and that means CHOCOLATE!  Instead of buying...or even trying to attempt to hunt down...vegan chocolates...I hunted for recipes....as I do.

I found a lot...but chose one that was easy (Because, as usual, I was doing this around midnight). Easy or not, it turned out DELICIOUS! I made sure that all the chocolate I got was vegan...no dairy...no animal products. Believe it or not, HEB had them! They can be called truffles, bonbons, assorted chocolates...whatever...they're delish!

So, here we go. (I don't have process photos....it was midnight..give me a break)


Ingredients:
3/4 cup coconut milk (not “light” or low-fat variety)
   *This is like the vegan equivalent to the PET or condensed milk
10 oz bittersweet chocolate, finely chopped (make sure there are no animal products for vegan truffles)
1/4-1/2 tsp vanilla extract
1/4 cup cocoa powder
1 bag of vegan chocolate chunks, or chips

Preparation:

Place the finely chopped chocolate in medium heat-safe bowl and set aside. Place the coconut milk in a small saucepan over medium-high heat. Heat the coconut milk until it is just under a boil—bubbles should appear along the sides of the pan, but it shouldn't be bubbling vigorously.

Pour the hot coconut milk over the chopped chocolate and allow it to sit for one minute to soften the chocolate, then gently whisk them together until the chocolate is melted and it becomes a smooth, shiny chocolate ganache.

4. If you leave the ganache plain, it has a subtle fruity flavor from the coconut milk, but it is not extremely noticeable and you could add other extracts or additives to make other flavors of vegan truffles. If you want to increase the coconut flavor, add 1/4 tsp of coconut extract to the ganache. Taste it and add up to 1/4 tsp more if you prefer a stronger coconut flavor.

Press a layer of cling wrap directly on top of the ganache, and refrigerate it until it is firm enough to scoop and roll, about 1 hour. t took about an hour and a half for mine to set enough for making the balls. If you wait too long it will get very stiff and hard to work with, so it’s best to check it after an hour to make it easy to shape the truffles.

This next part is iffy. I didn't use cocoa powder....to be honest, I cannot stand a mess, crumbs....anything really on my hands. Call it OCD or my Aspie Powers...can't do it. So, I wore throw away rubber gloves and no cocoa powder and just rolled the cold ganache into balls. ** Pour the cocoa powder in a shallow bowl. Dust your hands lightly with cocoa powder. Use a spoon or a small candy scoop to form small balls from the ganache, and roll them between your hands to get them round. You can finish them by rolling them in a thin coating of cocoa powder, or rolling them in shredded coconut, toasted or untoasted. If you would prefer to dip them in chocolate, continue on to the next step.

Instead of rolling them in the cocoa powder.....I melted the chocolate chunks/morsels in the microwave until it is smooth and fluid. I then spooned them over the balls I made earlier.




Vegan Chocolate Coconut Truffles can be stored in an airtight container in the refrigerator for 2 weeks, and are best served at room temperature.

They are decadent.....they are rich....they are easy.....they are delicious and  I dare anyone to eat these and bitch about them being vegan. 

No comments: