Sunday, August 20, 2017

Truffles! - Easy, Delicious, Vegan

I will bet my truffle recipe against anyone's...and win!

Ok, not "mine" but the one that I make. Minimalist Baker introduced them to me and they wowed high school students and grown-ups alike. And beyond easy!

5 ingredients - although Minimalist Bakers touts them as 2, but there is salt, vanilla and cocoa powder as well, which brings it up to a whopping five ingredients.

Go ahead, make a batch, they freeze beautifully (or maybe too well, since you can get them straight from the freezer without fear of sensitive teeth, the freezer just keeps them firm!)

Truffles (from Minimalist Baker)
(makes 14-16)

1 1/4 cup dark chocolate (I used semi-sweet chips)
4 tablespoons well combined coconut milk
pinch or two of salt to taste
1 teaspoon vanilla
cocoa powder for dusting

In a double boiler, heat the coconut milk and when it is pretty warm, stir in the chocolate, stirring until it all melts. Remove from heat and stir in the vanilla and salt to taste and place the bowl in the freezer for at least 3 hours. Remove from freezer and scoop out with a tablespoon and roll quickly into a ball like shape - if you try to be too precise in your ball shape, it will be melt really quickly. Go for quirky like round shapes! Roll the balls in cocoa powder and return to the freezer, covered. You can serve directly from the freezer since there is so much fat in the coconut milk that it doesn't freeze solid, just enough to keep its form. Serving with red wine is of course optional but an amazing pairing!


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