Happy Merry Monday! This morning I have something very special for you…
But first, I want to make sure you all check out the new navigation bar on my website’s homepage. I spent a good chunk of the weekend reorganizing my blog, categorizing my recipes, and ultimately making sense of what became of this fast growing project. I hope the new menu makes things easier to find as you browse through my recipes. Please let me know what you think. I really do love your feedback.
Okay back to why I’m really here: Chocolate Dipped Chocolate Truffles. I have been making these truffles or similar ones since my first vegan Christmas. Unable to imagine Christmas without chocolatey chocolate candy, I went to work to find a solution. And what a solution I found!
Most years I have a wider variety including: peppermint patties, peanut butter cups, turtles, and chocolate dipped salted caramels, etc. but with a freezer all ready full of cookies and candies, I limited myself to the classic chocolate truffle…with 3 flavor options.
- 1 1/2 cup chocolate chips
- 1/2 cup soy creamer or coconut milk
- 12 ounces dark chocolate for dipping
- 2 tbsp coconut oil
- Place 1 1/2 cups chocolate chips in a medium bowl with desired add-in flavor and set aside.
- In a small sauce pan heat the creamer to a scald (just before boiling point). A skin will form over the top and the sides will begin to simmer. Remove hot cream and pour immediately over the chocolate chips. Cover for 3 minutes. Remove stir together with a spatula until the chocolate and cream come together to create a homogeneous thick sauce. Do not over mix.
- Allow ganache to set up at least six hours or overnight.
- When ganache is hard, roll mounded teaspoon size balls and place on a baking sheet lined with parchment paper or a silicone baking mat. Freeze for at least four hours.
- In a double boiler or the microwave, gently melt the chocolate and coconut oil until smooth. Insert a toothpick into a frozen truffle and dip into the chocolate. Allow excess chocolate to drip off then place truffle back on parchment-covered baking sheet to harden. Repeat until all the truffles are dipped. If desired, top each truffle to indicate flavor: orange zest, crushed peppermint candy, or coffee bean.
- Once chocolate is hardened, they are ready to eat. Store in the freezer.
- Chocolate Orange: 1 tsp orange extract
- Chocolate Peppermint: 1/2 tsp peppermint extract
- Turkish Coffee: 1 tbsp + 1 tsp instant coffee or finely ground regular coffe + 1/4 tsp cardamom