My sweet grandma always says, “if it’s not chocolate, it’s not dessert”. I like to think I get some of my best characteristics from her… I have elements of her stubbornness (which I refer to as “persistency”), her style (we still share earrings – is that weird?!), and of course, I share her love for chocolate.
And when I say “I love chocolate” I really mean I love chocolate. Like, I will run five miles just so I can justify eating a piece of chocolate cake. That’s just the kind of gal I am. And I’m not one tiny bit ashamed.
Anyway, I digress. I began this post to talk about truffles. CHOCOLATE truffles.
Chocolate truffles are confectionary treats made with a ganache center, coated in either a hard chocolate shell (stay tuned for a video on this), cocoa power, chopped nuts, coconut, or some other edible topping. Usually, they’re spherical in shape. And usually, they’re made with all sorts of heavy cream, butter, and loads of sugar. But, I’m not down to tango with those types of ingredients – and did you read the part about me being stubborn?! I wanted a truffle that was healthier than what I might buy at a basic chocolate chop. So I set out to make my own.
These are simple, easy, decadent, and delicious. They’re also vegan, gluten-free, and pretty much the same as eating a bowl of kale.* So you don’t need to feel bad about eating the entire batch before your dinner gusts arrive!
*Slight exaggeration. They’re probably healthier than kale.
This recipe makes about 16 truffles.
What You’ll Need:
•9 ounces (255 g | 1 1/4 cup) vegan dark chocolate*, very finely chopped (72% cacao or higher). I used the Trader Joe’s brand.
•7 Tbsp (90 ml) full fat coconut milk or, for denser truffles, coconut cream
•½ tsp. organic peppermint extract
•Optional coatings: ground hazelnuts, cocoa powder, unsweetened coconut flakes, or crushed candy cane
1. Chop chocolate into very fine pieces. Place into a mixing bowl.
2. In a small saucepan, heat coconut milk/cream until it is just starting to simmer but not boiling. Add chocolate and reduce from heat. Cover and do not touch for five minutes.
3.Life the cover and using a mixing spoon, stir in a figure-8 motion. (You do this to eliminate air bubbles into the chocolate. For best results, stir slowly and do not use a whisk.)
4. Add peppermint extract and stir an additional minute.
5. Cover and refrigerate for 2 hours, or until almost solid. Use a spoon or tablespoon sized scoop to form balls.
6. Roll in crushed peppermint candy, cocoa powder, or crushed hazelnuts and place on parchment lined paper.
7. Refrigerate (covered) until an hour before you’re ready to serve. Then remove and let sit at room temperature. Enjoy!