Unbelievably Rich Chocolate Truffles
- ¾ cup regular coconut milk (not light), using thick cream
- 10–10½ oz (295–310 g) good quality dark chocolate, finely chopped (about 2 cups) (see note)
- ½ tsp almond extract (or ½–1 tsp other extract of choice)
- 1 tbsp liquor (e.g., brandy, Grand Marnier, Kahlua)(optional)
- 2–3 tbsp Dutch-processed or regular cocoa powder or ground nuts (see note)
- In a small pot on medium, heat coconut milk, stirring until very hot but not boiling.
- Place chocolate in a glass bowl. Pour hot milk over chocolate and use a heat-proof spatula to stir until chocolate is fully melted and mixture is well combined. (If it needs to melt more, place bowl over a pot of simmering water and stir continually until melted.) Stir in extract and liquor.
- Refrigerate for 1 hour or more, until completely cooled and firm.
- Scoop using a melon baller or small spoon, then lightly roll into balls using your hands. (You will need to rinse your hands a few times throughout.)
- Place truffles on a plate or baking sheet lined with parchment paper (you can refrigerate in small batches if desired while finishing rolling).
- Place cocoa or nuts on a plate and lightly roll truffles on to coat. Serve as is, or refrigerate until serving.
1) The easiest way to finely chop or shave chocolate is with a serrated knife. Place chocolate on a cutting board, and guide knife along edge of chocolate to shave off fine pieces.
2) To grind the nuts, place a small quantity in a mini-food processor and blend through until fairly fine.
Source: Vive Le Vegan
Add this page to your favorite Social Bookmarking websites