This is from a co-worker's vegan cookbook called "Eat, Drink & Be Vegan". Apparently these are unbelievably rich, but I won't know until Sunday afternoon when Michelle and I make them (before having to count our store's inventory till midnight).
What's in it
3/4C regular coconut milk (not light)
10-10.5 oz good quality dark chocolate, finely chopped (about 2C)
1/2 tsp almond extract (or 1/2- 1 tsp other extract of choice)
1 Tbsp liquor (e.g. brandy, Grand Marnier, Kahlua)
2-3 Tbsp Dutch-processed or regular cocoa powder or ground nuts
How it's made
In a small pot on medium heat, heat coconut milk, stirring until very hot but not boiling. Place chocolate in a glass bowl. Pour hot milk over chocolate and use a heat-proof spatula to stir until chocolate is fully melted and mixture is well combined. (If chocolate needs more melting, place bowl on top of a pot of boiling water and stir continually until melted). Stir in extract and liquor.
Refrigerate for one hour or more, until completely cooled and firm. Scoop using a melon baller or small spoon, then lightly roll into balls using your hands. (You will need to rinse your hands a few times). Place truffles on a plate or baking sheet lined with parchment paper. Place cocoa or nuts on a plate and lightly roll truffles on to coat. Serve as is, or refrigerate until serving.
Yum, this is very similar to how I make my truffles. Everyone always loves them, and they can't tell them apart from dairy-laden truffles!
ReplyDeleteWe successfully made them, about 40 total. They were super rich and dark, so maybe use a lower percentage dark chocolate. Also, I would put in much more liquor next time, three times the amount. For the topping we used cocoa powder, crushed almonds and crushed pistachios.
ReplyDeletephoto is compliments of Mary Ann King, our first taste tester.
ReplyDeleteUnbelievably gorgeous!!! Seriously, wow. Nice photo!
ReplyDelete