I think you can tell: These Chocolate Truffles are nothing but trouble! A snap to make, dairy-free, luxurious, luscious. I am including all variations. I would walk miles for the Sea Salt Caramel Chocolate Truffles, my favorite. But trust me: All of them are worth making.
Reinventing Cream: For a richer texture, I use a simple trick which you will often encounter throughout my books, to augment the “milk” fats in many dishes: I add soy or rice milk powder (easy to find in health food stores or online) to my dairy-free milk and obtain the rich and dense texture of cream, or quite close. But lately, coconut milk has become increasingly available, and does a fabulous job of filling in for cream. Only please use full-fat (not light) coconut milk.
As always, use very good quality chocolate: why bother with anything else?
These chocolate truffles keep very well in the refrigerator, so you might want to double or triple the recipe, then take them places: divide the mixture and add the flavor of your choice to each smaller batch.
So, here comes! Told you they were trouble!
- 1/2 cup coconut milk (full-fat, not marked light)
- 1/2 cup natural margarine spread (health-food stores) or coconut oil
- 2 cups semisweet real chocolate chips, very good quality
- 1/4 cup pure cocoa powder
- 1/2 cup confectioners sugar
- Flavor of your choice (suggestions follow)
- Cocoa powder for rolling the chocolate truffles
In a small saucepan set on a low flame, place the coconut milk, margarine, chocolate chips, cocoa powder, sugar and selected flavor. Whisk until the mixture is just melted, making sure it is perfectly smooth. Refrigerate the mixture until set, a couple hours. Handling minimally, shape into little balls (do not smooth: leave them a little bumpy, that is the trademark of truffles). Roll the truffles into cocoa powder. Keep refrigerated and tightly covered in plastic wrap until serving time.
Alternatively, roll the truffles in chocolate sauce (1 cup chocolate chips melted with 1 tablespoon oil), grated coconut or coarsely ground toasted nuts instead of cocoa powder.
Chocolate Truffle flavors.
The possibilities are endless, pretty soon you will add your own flavors to my repertoire!
- Sea Salt and Caramel chocolate truffles: My great favorite. A fancy sea salt will not be a waste here. 1 tablespoon sea salt and 1 tablespoon pure caramel extract (health food stores, or online. In a pinch, settle for Starbucks caramel syrup).
- Espresso bourbon chocolate truffles: 1 tablespoon instant espresso powder, decaf OK, and 1/4 cup bourbon. Reduce the milk to 1/4 cup.
- Peppermint chocolate truffles: a few drops peppermint extract (health food stores).
- Nut chocolate truffles: 1/2 cup coarsely chopped toasted hazelnuts or pecans to the mixture. Or place a toasted hazelnut in the center of each truffle.
- Raspberry chocolate truffles: 1/2 cup seedless raspberry jam and 1/4 cup Creme de Cassis; bring the cocoa powder to 2/3 cup, and reduce the milk to 1/4 cup.
- Peanut butter chocolate truffles: Replace the margarine with 1/2 cup smooth peanut butter.
- Spicy chocolate truffles: Get racy! Add one (just one!) of the following: all ground: 1 tablespoon wasabi, 1 teaspoon matcha green tea powder, 1/4 teaspoon cayenne, 2 tablespoons cinnamon, 2 tablespoons ginger, 1 tablespoon cardamom, 2 tablespoons orange zest.