Deliciously decadent chocolate truffles
These are the easiest and most ridiculously delicious vegan, refined sugar free truffles. Use the basic recipe to make truffles that are incredibly rich, not too sickly sweet and bursting with flavour. Or have fun experimenting with different flavour combinations as suggested.
Basic truffle Ingredients:
2 cups of finely chopped good quality chocolate. (I use coconut sugar chocolate drops)
1 can coconut milk.(refrigerated- use the set part only)
1 teaspoon vanilla extract.
Do the truffle shuffle suggestions:
🍊(Not Terry's) Chocolate orange - add 1 teaspoon of orange extract and/or orange zest.
Mint- add 1 tsp peppermint extract. (add more to taste for a properly powerful minty punch)
Sea salt- add a generous pinch of good quality sea salt or pink Himalayan salt.
Coating options: Cinnamon, coconut sugar, cacao power, chopped hazelnuts or pistachios, desiccated coconut, freeze dried raspberries.
Blitz the chocolate in a food processor until it is broken down into very fine pieces then pour into a bowl.
Gently heat the coconut milk in a pan until it’s warm and starting to bubble but not quite boiling.
Pour the coconut milk over the chocolate and cover for a few minutes.
Take off the cover, add the vanilla and any of the natural flavouring options and stir. The mixture will quickly come together to form a rich, glossy chocolate ganache.
Taste, then if required, add more natural flavourings (e.g. orange/peppermint/vanilla/salt).
Cover with clingfilm and leave to set in the fridge for a few hours.
Remove from the fridge and leave for about 30 mins at room temperature.
Take a teaspoon or so of the ganache and roll in your hands into bite sized truffles. Then roll the truffles in the coating of your choice.
Store in the fridge for a week or in the freezer for up to 3 months.