Chocolate Cream Truffles (vegan, gluten-free)

Over the next couple of days, I’ll post up recipes of what I have been baking and making for the holidays. Posts will be brief, short, and delicious!

Chocolate Cream Truffles

Easy to prepare, these chocolate truffles feature a smooth gananche filling, encased with a creamy chocolate coating. Use good quality chocolate for best results.

 

Makes about 30 truffles

Ganache Filling:

1/2 pound/227g semi-sweet nondairy chocolate chips (I use Enjoy Life)
1/2 cup full-fat canned coconut milk
1 teaspoon vanilla extract

For rolling:

1/4 cup unsweetened cocoa powder
2 tablespoon icing sugar

Chocolate Coating:

180g semi-sweet nondairy chocolate chips (I use Enjoy Life)
1 tablespoon (15mL) coconut oil

Put the chocolate in a medium bowl. Put the coconut milk in a small saucepan. Bring to a simmer. Pour over the chocolate. Stir until all of the chocolate is melted. Stir in vanilla exact. Pour the mixture into a shallow bowl (such as a glass pie plate). Let cool to room temperature. Refrigerate at least 6 hours or over night, until firm.

Line a cutting board or plate with waxed paper. Put the cocoa powder and icing sugar in a small bowl. Mix well. Use a melon baller or a small scoop to scoop the filling mixture into 1-inch balls, putting them into the cocoa mixture. Roll the balls between your palms to create a smooth, cohesive ball.  Put the ball on the waxed paper. Repeat with the remaining mixture. Freeze the balls for at least 30 minutes.

To coat the truffles, melt the chocolate and oil together in a double boiler or in the microwave. Let stand 5 minutes. Remove the balls from the freezer. Dip the balls in the melted chocolate, coating completely. Return to the waxed paper. Repeat with remaining balls. Freeze until completely firm, about 20 minutes, before storing. Store in the freezer or refrigerator.

A vegan Valentine from me to you.

My latest article in the newspapers focused on Valentine’s Day. Despite my lack of interest in the Hallmark event, making tasty treats to tempt a lover is never something I’ll pass on.

The .pdf file to the article is here, but it can always be read online. For reasons unknown, the Standard left out the truffles in the online version, so included is the link to the Niagara Falls Review.

Both truffle recipes will be featured in my next cookbook.

Meanwhile, I’ve been so busy that I’ve been rotating quick soups, leftovers from recipe testing various baked goodies, tofu scrambles, roasted vegetables, and salad with a tahini vinaigrette.

Regardless of the free Lindor heart shape chocolates that RW&Co. was passing out today, I’m happy enough with my supply of truffles sitting in my freezer for me to snack on. And frankly, Mr. Lindor, your truffles aren’t chockful of protein and healthy fats, are they?

CBE V… of VI

almond-crusted berry truffle

soft pumpkin cookies

I promised myself that this Extravaganza needs to end. Today I opted the last day, however, mid-way through the day, a scratchy throat slowly came upon me, a light fever emerged, and frankly, I am terrified of getting ill for the holidays. Tomorrow I plan on making a fruitcake and a panforte, and in lieu of candied fruits I use dried fruits, so I packed my dehydrator full of apples, apricots and cranberries for tomorrow’s (final) CBE. In addition, tomorrow brings chocolate almond bark and peanut butter balls.

peppermint patties

After pumpkin cookies, fluffy, full of raisins and dotted with pepitas (which I was going to use a cinnamon glaze, but I loved them as-is), peppermint patties, and berry truffles, I was finished.

Both with my baking for the day, and physically. Tomorrow, I pray, can be filled with baking and last-minute gift buying, to be completely finished.

berry truffles (cocoa-crusted, coconut-crusted, almond-crusted)