So Christmas has been a time of baking and enjoying the freedom to make and bake without worrying about the idea of over indulging, because surly that is the point isn’t it?!
These dark chocolate truffles really are the richest, most indulgent tasty easy vegan chocolates you can hope to make, they make fantastic presents and compared to buying vegan truffles they are a fraction of the cost!
What you will need:
- 300g Dark chocolate broken into pieces, or choc chips. (use 70% min)
- 2 tbsp Coconut oil
- Pinch of Sea Salt
- 230g Coconut milk/cream
- Coco powder
- Possible extras: Chocolate for covering truffles, chopped nuts, ground ginger…
What to do:
- Put your chocolate, coconut oil and salt into a sized medium bowl.
- Heat your coconut milk in a pan and heat until boiling.
- Pour the boiling coconut milk into the bowl of chocolate and mix until smooth.
- At this point you can leave the mixture in this bowl, cover with clingfilm and place over night in the fringe. When you come to make truffles with this mixture it will be difficult but a lot of fun to try and roll lumps of melting chocolate into almost balls… this is what I did the first time I made it…. However as my sister pointed out, if I poured my bowl of chocolate into a lined tray before refrigerating it, I would then be able to cut my chocolate into appropriate sized truffles, without all the mess!! She was of course quite right, and it was very easy to make the square truffles, though I don’t think they were quite as attractive they were equally tasty!
- Once you have the truffles rolled, or cut into shape, coat them in coco powder, and then go wild… I coated one batch in dark chocolate with added rum and chopped Brazil nuts, one batch was left pain and when I cut them into squares I piped melted chocolate on top and then dusted them with coco powder and ground ginger.
The combinations seem endless and very tasty! They are best eaten at room temperature, and will keep for about a week if kept in an air tight container.