It seems like an appropriate time of the year for some sweet treats...but I think that's anytime really, so, I'm vegan-izing a simple truffle recipe. They are so good and it's fun to try new variations on the flavors. This time I covered them in espresso powder, fleur de sel, cayenne, and cocoa. Full instructions below. Treat someone special, or yourself. Bon app!
Ingredients
- 450 grams (about16 oz) chocolate noir, the higher cocoa % the better
- 25 cl (about 1 cup) almond cream
- 1-2 tsp vanilla
- espresso, salt, pepper, cocoa or other powder to coat or top the truffles
Directions
1. Chop the chocolate into small pieces and place in a mixing bowl.
2. Bring the cream to a simmer and pour over the chopped chocolate.
3. Add vanilla to the mix and allow to sit for a few minutes.
4. Stir the melted mixture until smooth.
- 1-2 tsp vanilla
- espresso, salt, pepper, cocoa or other powder to coat or top the truffles
Directions
1. Chop the chocolate into small pieces and place in a mixing bowl.
2. Bring the cream to a simmer and pour over the chopped chocolate.
3. Add vanilla to the mix and allow to sit for a few minutes.
4. Stir the melted mixture until smooth.
5. Allow to cool a few minutes and refrigerate for two hours.
6. Spoon the cold ganache into your hands and quickly roll into balls. Place on parchment paper.
7. Roll or dip into your toppings. Store in the refrigerator until serving...and try not to eat them all at once.
Makes about 5 dozen
*the chocolate you chose will determine the vegan-ness of your truffles. I've used a mixture of 3 Swiss brands 70%-80% cocoa that may contain only trace amounts of milk.
7. Roll or dip into your toppings. Store in the refrigerator until serving...and try not to eat them all at once.
Makes about 5 dozen
*the chocolate you chose will determine the vegan-ness of your truffles. I've used a mixture of 3 Swiss brands 70%-80% cocoa that may contain only trace amounts of milk.
