Vegan Truffles

EPISODE 33

Making truffles at home is incredible easy and deeply satisfying. They make a beautiful edible gift for anyone gluten-free or vegan. Feel free to play around with the flavour combinations as long as you keep the liquid:chocolate ratio more or less the same. These would be great with a cherry brandy compote, or with soy milk and Kahlua, or even soy milk and half a teaspoon of instant espresso.

Ingredients – Berry Truffles
  • 50g of milk chocolate chips (around ¼ cup)
  • 85g dark chocolate chips (around ⅓ cup)
  • 150g (1½ cups mixed berries)
  • 1 tbsp Grand Marnier
  • ½ cups icing sugar
  • 200g dark chocolate
Instructions – Berry Truffles

In a bowl, combine milk chocolate chips and dark chocolate chips. In a small saucepan, add mixed berries and Grand Marnier.

Put the pan on the stove, bring to a simmer, and cook for 5 minutes. Mash the berries down with a spatula to create a jammy texture. Then pour the hot liquid over the chocolate (do not melt the chocolate first), and stir together. After around 20 seconds, you’ll end up with a thick, glossy, delicious mixture.

Spread it onto a baking sheet lined with silicon or parchment, and put to the side. This has to sit for a day in order to solidify.

A day later, it’s time to roll your truffles. Place icing sugar into a shallow bowl. Melt 200g of dark chocolate in another bowl. Roll the berry chocolate mix into balls. I like them to be 3/4″, around 10g. Dip into the chocolate, roll it around with a fork to get it well coated, and gently tap off the extra chocolate. Use two spoons to rolls the truffles in the icing sugar, before placing onto a lined sheet to harden for a day.

Ingredients – Coconut Truffles
  • 50g milk chocolate chips (¼ cups)
  • 100g dark chocolate (½ cup)
  • ½ cup coconut cream
  • 2 tbsp dark rum
  • ½ tsp salt
  • 1 cup shredded unsweetened coconut
Instructions – Icing

In a bowl, combine milk chocolate chips and dark chocolate chips. In a small saucepan, bring coconut cream and dark rum to a boil, then add the salt.

Then pour the hot liquid over the chocolate and stir together. Do not melt the chocolate first. After around 20 seconds, you’ll end up with a thick, shiny, tantalizing mixture.

Spread it onto a baking sheet lined with silicon or parchment, and put to the side. This has to sit for a day in order to solidify.

When you’re ready to roll them, toast a cup of shredded unsweetened coconut, and place in shallow bowl.

Roll the truffle mixture into 5g or ½” inch balls, and roll them straight in the coconut. These are sticker and richer than the berry ones, so I don’t dip them in chocolate first. Place onto a lined plate and let sit a day before diving in!

Enjoy!

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