We’ve never made truffles — or any candy, for that matter — but this recipe looks quite tasty and not too complex. Even better, we’ve been looking for ways to cut down on the dairy intake lately, so this is a yummy option without all the unmentionable side affects! Makes about 30 truffles.
- 10 ounces very dark good quality dairy-free chocolate, chopp
- 2 T. dairy-free soy margarine, preferably a “stick” variety
- 1 T. maple syrup
- 1/3 cup full-fat coconut milk or dairy-free soy half-n-half
- 3 T. espresso
- 2 cups (12 ounces) semi-sweet dark chocolate chips
- 1/2 cup cocoa powder, for dusting
- Line a baking sheet with parchment paper and set aside. In a heatproof
bowl, preferably stainless steel, set over a pan (but not touching)
several inches of boiling water, heat the chocolate and dairy-free soy
margarine, stirring occasionally, until the chocolate is completely
melted. Set aside.
- In a small saucepan over medium high heat, combine the coconut
milk and maple syrup, stirring until combined. Heat until steam just
begins to rise from the surface of the coconut milk, but do not boil.
Pour the hot coconut milk mixture over the melted chocolate mixture,
and let stand, unstirred, for 3 minutes. Starting in the middle of the
bowl and working your way to the edges, gently stir until the mixture
is smooth and silky. Add the espresso to the mixture, stirring until
- Transfer the bowl to the refrigerator, uncovered, for 45 minutes,
removing the bowl from the refrigerator and stirring well every 15
minutes. After the last stirring (at the 45-minute-mark), place the
bowl back in the refrigerator for 5 minutes more.
- Using a melon baller or spoon, scoop the chocolate onto the
prepared baking sheet. Place the baking sheet in the refrigerator for
- Using your hands, roll the chocolate balls quickly to smooth
(they will get very messy quickly, so I prefer to wear disposable
gloves, which also help to keep the chocolate colder.) Return the pan
to the refrigerator for 15 minutes more.
- Meanwhile, place the chocolate chips in a stainless steel bowl
set over a pan of boiling water. Stirring occasionally, heat until the
chocolate is completely melted and about 90 degrees F, using a candy
thermometer if available. Place the cocoa powder in a small bowl. Using
two forks, drop one of the chocolate balls into the melted chocolate,
and, working quickly, coat the ball with the melted chocolate, shaking
of the excess and placing it immediately in the cocoa powder, turning
to coat. Using a clean spoon or two clean forks, place the dusted
truffle on the lined baking sheet, and repeat until all of the truffles
- Return the truffles to the refrigerator for at least 1 hour before serving. Serve cold or at room temperature.