Chocolate-coconut dairy-free truffles
Almost vegan, but not completely, because it contains honey. If you want to make it 100% vegan, then swap the honey for glucose syrup 1:1. But the honey amount is absolutely minimal anyway!
I’m sure everyone has at least once experienced the feeling of overeating delicious, but heavy chocolate truffles. But this is a situation that hardly ever happens with these plant-based delights. They’re much lighter and easier to digest probably because of lack of the heavy cream and butter element in the recipe - these have been replaced with organic coconut milk and oh-so flavorsome extra virgin coconut oil (as I do in many of my recipes - these ingredients are my true go to ones, especially if I feel like replacing some traditional ones).
Even if you eat these truffles a lot, you’ll rather feel happy and satisfied instead of sluggish. Let alone that dark chocolate is a well-known natural antidepressant.
Coconut truffles with chocolate crumb
AMOUNT: 10-12 huge or 20-25 small truffles - I’ve made both sizes, the current ones are enormous
TIME: 2,5 hours - of which 2 for setting and up to 30 minutes for making, depending on previous experience in rolling round balls :)
INGREDIENTS
225 g dark(er) dairy-free chocolate for the main body of truffles (preferably at least 55% cocoa).
1,5 dl = 2/3 cup full fat coconut milk (try using organic if you can!) and definitely shake your coconut milk can thoroughly before opening and measuring the right amount out, because it’s uneven and you might end up having just light watery milk.
2 teaspoons of honey (or glucose if you want it to be strictly vegan).
25 g = approx. 2 tablespoons extra virgin coconut oil (if it’s solid, then melt it until runny).
50 g really dark chocolate for the crumbs- the best is even up to 90% cocoa solid, but 70% is also fine.
Shredded (grated) coconut or pure cocoa powder for coating - I’ve used both earlier, but this time I went with the coconut version.
INSTRUCTIONS
Break the body chocolate into pieces, if using chocolate bars or just put into a bowl, if using nibbles or buttons.
Warm up your coconut milk together with honey or glucose up to 40 degrees C / 104 F (either on a stove or microwave), but be careful not to overheat it. If it happens though, then simply let it cool until the correct temperature.
Add the chocolate pieces / buttons and stir with a whisk until everything has been melted and a silky smooth paste has developed.
Add the melted liquid coconut oil (it will harden later again in the fridge to bind and keep the truffles together nicely - that’s why coconut oil can so easily replace butter in many pastries).
Beat the “chocolate mush” until beautiful, even, silky cream forms and let it cool at room temperature.
Chop the darkest chocolate into small pieces or if using little nibbles, then let them be as they are.
When the chocolate paste has cooled completely (important, not to melt the crunchy chocolate bits!), stir them in evenly.
Sift some shredded coconut or cocoa powder to a big plate or directly to your working surface.
Let your irresistible chocolate ganache cool in the fridge for about 2 hours and then use a teaspoon or tablespoon, depending on how big bites you would like, to scoop truffles.
Roll them between your hands to get even balls and then in either grated coconut or cocoa powder, trying to get a thin even layer onto them. You can shake them a bit between your fingers to remove any excess cocoa powder, because it might cause people to cough, if it’s too loose and goes to the throat.
If you don’t serve your truffles right away, then keep them in the fridge, but take out half an hour before eating to get the flavors out and have them more enjoyable. Hereby I would say that rather nothing tastes better, taken directly from the fridge - all foods need some time to acclimatize in the room temp and bring out the best of their qualities.Serve these truffles next to fresh berries and of course either a large cup of foamy latte or small punchy espresso, up to you!
Cheers and happy indulging!
