I have weakness for chocolate – not just in terms of eating but it also happens to be my pet ingredient. After learning that one manufaturer of truffles – Lagusta’s Lucious Truffles – makes them using coconut milk instead of fresh cream, I decided to give it a try. This is my entry for Suganya’s Vegan Ventures.
Vegan Chocolate Truffles
- Chocolate (70% cocoa, no milk content) – 250 gms or approx 8 1/2 oz
- 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
- Chop the Chocolate into small pieces or grate well. Roughly chop the toasted nuts.
- 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.
- 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.
- Add the flavourings and mix well.
- 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.
- Line a tray or flat vessel with parchment or wax paper. Keep a flat bowl with outer covering (nuts or cocoa) ready.
- Take out the mixture from the freezer. Scoop out a small portion and shape into a round ball using the tips of your fingers.
- 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.
- Freeze truffles for an hour until set.
Usually the ganache is prepared by pouring the cream over chocolate – I din’t want to use two vessels. Working with chocolate can get very messy if it isn’t properly set and you’re in a great deal of hurry to finish off making the truffles. Use as little skin surface a possible to shape and wipe hands with a wet towel so that this acts as a lubricant to prevent chocolate from sticking. 1/2 cup of coconut milk can be substituted with 1/2 cup of fresh cream or 1/4 cup of either and 1/4 cup of liquer. Note the recipe will no longerbe vegan if one uses fresh cream.
These truffles were sinfully delicious and had not a hint of coconut taste.
I will be experimenting with a lot more truffles – so besides the brownies that I keep making and posting, you can also expect to see more truffles for all of you to drool over. 🙂