Recipe: Dairy-free chocolate truffles

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I love making and eating homemade chocolate truffles. Until recently I have had to switch to a Gluten-free, Dairy-free diet and finding some of my favourite recipes using substitutes has been a bit difficult.

This is a great recipe from “The Yum Blog” , please check it out here:

http://theyumblog.wordpress.com/2007/11/26/vegan-chocolate-truffles/

Vegan Chocolate Truffles

Ingredients

  • Chocolate chips (Bitter or semisweet Dairy free) – 250 gms or approx 8 oz, (the better the chocolate quality the better the truffles)
  • Coconut Milk (thick, should be the consistency of fresh heavy cream) – 125 ml or approx 1/2 cup
  • Flavouring of choice – 2 tbsp
  • Toasted Nuts or Cocoa powder – 1/2 cup

Method

  1. Chop the Chocolate into small pieces or grate well. Roughly chop the toasted nuts.
  2. Bring the Coconut Milk to a boil in a heavy bottom saucepan or MW on high for 11/2 to 2 minutes. The milk should bubble.
  3. Take the milk off flame or remove from microwave and add chopped chocolate pieces. Whisk well until the mixture (called ganache) is silky, smooth and shiny.
  4. Add the flavourings and mix well.
  5. Chill the mixture in the freezer for 3 hours till it is well set. Using a melon baller or a spoon scoop a portion after the 2nd hour to see if the mixture is set. A well set mixture is easy to scoop, shape and is not very sticky.
  6. Line a tray or flat vessel with parchment or wax paper. Keep a flat bowl with outer covering (nuts or cocoa) ready.
  7. Take out the mixture from the freezer. Scoop out a small portion and shape into a round ball using the tips of your fingers.
  8. Make 5 to 6 such ball os approx 1 inch diameter, put into the bowl with toasted nuts/ cocoa and shake to coat all over. Transfer to the tray. Repeat for rest of the ganache.
  9. Freeze truffles for an hour until set.

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