Today, on my day "off" (yea, I need to work on that) I whipped up about 8 different food creations (including more bread with my home-grown sourdough starter!), but what I most care to share with you all are the truffles. Oh, they are diiiiviiiiiiiiiiiiiine. And I bet if you were to add some orange liqueur, they would be even fancier (but I stuck with the classic drop of vanilla extract, since that's all I had). Dusted with cocoa powder and smooth to the core, each one of these bad boys is a multi-level chocolate house of fun.
I used a recipe for chocolate ganache that I had from the Natural Gourmet Institute (my school), which uses coconut oil and coconut milk rather than the classic, cholesterol-laden butter and cream combination. Have I ever mentioned how beneficial the coconut's medium-chain fatty acids are to the maintenance and functioning of many of your body's systems? Remind me to tell you someday...
For now, just trust me: these things are good
(yield: about 40 truffles)
- 3/4 cup coconut milk
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 12 ounces dairy-free dark chocolate, broken into small pieces
- cocoa powder for coating
1. In a small saucepan, combine coconut milk, oil, and vanilla extract and whisk together over low heat until the ingredients are just combined and warmed.
2. Remove pan from heat and stir in chocolate with a rubber spatula or spoon. Continue stirring until all chocolate is melted and the mixture is totally smooth.
3. Allow to cool until the ganache binds but is still pliable (you can put in the refrigerator, but be careful that it doesn't solidify completely). Take about a teaspoon-worth between the palms of your hands and roll into a small sphere. Repeat until all the chocolate is used up.
4. Let the truffles rest about 15 minutes, then roll in a shallow bowl of cocoa powder to coat. Spread the truffles out on a large dish or baking tray covered with parchment, and leave in the refrigerator until ready to eat.
And just for kicks, a few more of the day's highlights: