6 comments

Chocolate Truffles

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vegan truffles!

At the airport, heading to Ethiopia!!!!!!! Before I left, I wanted to leave you all with a recipe. A Valentine’s treat! Vegan truffles! I could go on and on, but I’ve got a flight to catch. These are good. Damn good. And damn decadent! 😀 Stay tuned to Twitter and Facebook where I’ll be documenting my trip through the meals I eat!

Chocolate Truffles

(Printable Recipe)

Ingredients:

  1. 3/4 cup full fat coconut milk
  2. 10 oz vegan chocolate, finely chopped or use chips (I use a combination of 4 oz. bittersweet and 6 oz. semi-sweet)
  3. 1/4-1/2 tsp extract of choice (orange, vanilla, rum, coconut, peppermint, etc.)
  4. pinch salt
  5. 1/4 cup cocoa powder
  6. semi-sweet chocolate chips (for drizzle), optional
  7. your favorite treats to decorate (coconut, nuts, crushed cookie crumbs, candied citrus peel, flower petals, spices, salt, you name it!)

Method:

*Add chocolate to a medium heat-safe bowl and set aside.

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*Add the coconut milk in a small saucepan over medium-high heat. Heat the coconut milk until it is just simmering. Pour the hot coconut milk over the chocolate and allow it to sit for 1-2 minutes. Then whisk the chocolate and coconut milk together. Now, you have a vegan ganache!

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*Stir in pinch salt and extract of choice. Cover with foil (press it directly to top of the ganache), and refrigerate for about 90 minutes. In the meantime, add the cocoa powder to bowl or plate. Gather and arrange your toppings of choice.

*When ganache is firm enough to scoop, it’s time to form your truffles. Dust your hands lightly with cocoa powder. Use a small ice cream scoop/melon baller to form small balls from the ganache, and roll them between your hands to get them round.  Finish them by rolling them in a thin coating of cocoa powder. Repeat until all ganache has been used.

*You can eat the truffles as is … OR you can drizzle each truffle with a bit of melted chocolate and sprinkle them with your topping of choice. Or you can dunk the entire truffle in chocolate and sprinkle. Both are good. I like the drizzle technique! Enjoy your truffles (stored in the refrigerator for up to 2 weeks)!

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Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. Tiffany

    These are amazing looking! I actually tried a recipe very similar to this from Whole Living and it didn’t work out for me 🙁 But you got it. And I want some!!!

    Yay for Ethiopia!

    February 13, 2013
  2. Hester @ Alchemy in the Kitchen

    Homemade chocolates – fantastic! Enjoy your trip, Tiffany and be sure to collect up some recipes!

    February 13, 2013
  3. kat

    I love truffles! Thanks for sharing this awesome recipe!
    xx a girl and her food

    February 13, 2013
  4. Caroline Taylor

    These sound so tasty, great use of the coconut.

    February 14, 2013
  5. Cucina49

    Vegan truffles–I never would have thought of that! These look so lovely that the milk isn’t even missed. Have a great trip!

    February 15, 2013
  6. Jennifer Eloff

    I’m loving this recipe! Sounds like you are busy as always. I’ve not been getting your updates. Not sure why that is.

    February 17, 2013