Ok! So this is KA-RAY-ZEE. Oh, and crazy easy! Let me say many things. First off: please check out the original post (link below). Melanie Stephens’s story about her mother-in-law asking her about this recipe is fantastic. Also, I did not repost all of her hints for this recipe, so if you have any questions, please see her page.
But more, 2 words: chocolate truffles. ‘Nuff said.
Dark, Vegan Chocolate Truffles Recipe
Feel free to add a couple of tablespoons of brandy (my favourite addition) or a few drops of natural peppermint extract to the mix if you’re in to that kind of thing.
MAKES AROUND 25 TRUFFLES
- 300g High quality dark chocolate (70% coco solids minimum)
- ¼ tsp sea salt
- 30g / 2tbsp virgin coconut oil
- 230g / around 215 ml tinned coconut milk (60% coconut extract minimum. Try to get one that’s just coconut and water, without all the extra additives)
- For garnish: Desiccated coconut & 100% Cocoa powder
THE NIGHT BEFORE.
Chop or break up the chocolate into smallish chunks and place in a large bowl along with the coconut oil and the salt.
Bring the coconut milk to the boil on the stove, and then pour immediately over the chocolate. Stir until the chocolate is dissolved, and the ganache is smooth and thick.
Pour into a medium sized bowl.
Cover with cling film and leave it to set overnight in the fridge (or at least 4 hours).
THE NEXT DAY.
Now for the fun part.
Take two flat-ish bowls. Tip a handful of desiccated coconut into one bowl, and a few tablespoons of cocoa power in the other, making sure you’ve got enough to generously cover the bottom of each of the bowls.
Remove the ganache from the fridge.
Wash your hands and dry them well.
Use a teaspoon to scoop small amounts of ganache out of the bowl, place into the palm of your hand and as quickly as possible roll them into a ball. This does require a little skill but just keep in mind how you used to roll plasticine into balls when you were a kid and you’ll be fine.
Toss them straight into either the bowl of cocoa or coconut.
Repeat until you have rolled all the ganache into balls.
Swirl around the bowls of coconut and cocoa to ensure that each truffle is completely coated.
Wash your hands and dry them.
Carefully place each chocolate truffle onto a serving plate, cover gently with cling film and place back into the fridge to firm up again. Of course, feel free to test 1 or 2 as you go to ensure they meet your personal quality standards 😉
Store for up to 4 days.