Dairy-free Chocolate Truffles

Chocolate Truffles

Truffles make the perfect edible gift for family and friends – add a pinch of chilli to spice things up, or finely grate in some orange zest for fresh, citrussy zing!

Chocolate Truffles


THE RECIPE

INGREDIENTS

  • 240 ml light coconut milk
  • 300 g dairy-free dark chocolate
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla bean paste , or vanilla extract
  • 1 handful of desiccated coconut
  • 1 handful of mixed nuts , such as pecans, hazelnuts, macadamias
  • 2 tablespoons quality cocoa powder



INSTRUCTIONS

  1. Pour the coconut milk into a small pan over a low heat and heat through.
  2. Snap the chocolate into a bowl, add the coconut oil, then pour over the coconut milk and stir gently to combine – it’s important not to mix too quickly.
  3. Stir in the vanilla, then cover the bowl with clingfilm and place in the fridge to set for at least 4 hours.
  4. When the truffle mixture is almost set, toast the desiccated coconut in a dry frying pan over a medium heat for 1 to 2 minutes, or until lightly golden, then tip onto a plate.
  5. Return the pan to the heat, scatter in the nuts and toast for 2 minutes, or until golden. Leave to cool for a few minutes, then finely chop and place onto a second plate.
  6. Spread the cocoa powder over a third plate.
  7. Using a teaspoon, scoop out little balls of the truffle mixture and roll in the palm of your hands, placing them onto a tray as you go. It’s totally up to you how you decorate them – roll the balls in the toasted coconut or chopped nuts, or for a simple finish, roll them in cocoa powder.
  8. Return the decorated truffles to the fridge for around 10 minutes to firm up, then serve.


This recipe and image adapted from: www.jamieoliver.com

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