Decadent Vegan Chocolate Truffles
I have kept this recipe secret for so long, because it has always been a great "wow" dessert that I have had in my back pocket to impress. But, I am finally ready to share :) After many iterations and many years, I feel like I have found the perfect recipe- you won't even know that these truffles are vegan (and don't have added sugar!). These truffles are consistently delicious, rich, smooth and totally addictive! Roll your truffles in whatever makes you happy- I often choose cacao, coconut, pistachios or licorice powder. Just remember, the better the ingredients, the better the final product. You will definitely enjoy.
INGREDIENTS
8 ounces high-quality bittersweet chocolate (min 64%), finely chopped (do not use chocolate chips)
½ cup unsweetened coconut milk
½ teaspoon pure vanilla extract
½ teaspoon Cointreau or similar, optional
1 pinch salt
½ cup unsweetened shredded coconut
½ cup unsweetened cocoa powder
any other toppings desired, finely ground or chopped
PREPARATION
Place chocolate in medium heat-proof bowl.
Bring coconut milk to a simmer in a small saucepan. Remove from heat and let stand for 15 seconds.
Strain hot coconut milk through strainer over chocolate, stir, then let stand for 1 minute, or until chocolate has melted.
Add vanilla extract, salt, and liquor (if using), stir well to ensure smooth glossy texture.
Cool 1 hour, or until mixture reaches room temperature.
Line baking sheet with parchment paper. Scoop 1 ½ teaspoon mounds onto baking sheet with spoon. Chill 30 minutes in fridge.
Place coconut, cocoa powder, and any other topping (if using) in separate small bowls.
Working one at a time, roll each chilled chocolate mound into a smooth ball, and then place in desired topping bowl. Gently shake bowl in hand until truffle is completely coated.
Return truffle to parchment-lined baking sheet, then repeat until each truffle is completed. Ensure that hands are not too warm so that truffles do not melt.
Chill for 1 hour, then serve. Makes about 16 truffles, which can be stored in an airtight container for up to 10 days.
