These truffles made up part of my Vegan 411 holiday piece for HelloGiggles at the end of 2013, but they make great presents any time of the year- they're perfect for taking over to a friend's house instead of a big pudding or for a neighbour in need of a gift. You can see my HelloGiggles piece on Christmas and holiday gift lists for vegans here, but here's the recipe if you want to skip any chestnuts + open fires vibes. One thing to note- if you do make these in a climate warmer than a northern English winter, I would recommend doing the truffle rolling part early in the day before it/you get too hot, as the truffles will stick to your hands. Keep them cool by washing and then drying your hands regularly between truffle rolling!
Makes 30 truffles
1 ½ cups or 300g of the best dark chocolate you can find (we’re talking 70% cocoa solids and above)
Pinch of salt
2 tbsp virgin coconut oil
Scant 1 cup/ 220 ml coconut milk
For coating the truffles:
Desiccated coconut, cocoa powder, or anything else you fancy!
The ganache needs to be made ahead of time to cool and set, so prepare at least 4 hours in advance, or even better, leave in the fridge overnight.
Break the chocolate in to small chunks and place in a large bowl with the salt and coconut oil. In a pan on a medium heat, bring the coconut milk to the boil. Once it reaches boiling temperature, turn off the heat and pour over the chocolate. Gently stir the chocolate and coconut oil in to the milk until everything has melted and there are no chunks of chocolate left. The ganache should be smooth and rich looking and all one colour.
Pour the mixture into a bowl for the fridge, and cover with cling film. Leave for at least four hours to set.
Once the ganache is set, you’re ready to start rolling! Make sure the room you’re preparing the truffles in isn’t too warm as this will melt the mixture. It’s also a good idea to wash your hands in cold water and dry them thoroughly, so you at least start with cold, dry hands to begin shaping the ganache.
Set out one plate with desiccated coconut, and one with cocoa powder, along with the ganache bowl and some teaspoons. The cocoa powder gets everywhere so make sure you’re working on an easy-to-clean surface.
Take a large teaspoon of the mixture and begin to roll it in your hands. Once it reaches a rough ball shape, roll in either the cocoa or coconut and set on a plate.
As your hands heat up from rolling they will melt the chocolate faster, so try to handle the ganache as little as possible, or wash them again with cold water if you feel the ganache warming up too quickly. Once you have all your truffles made, store in an air-tight box in the fridge for up to five days, or pop in the freezer until you’re ready to give them away.