VEGAN CHRISTMAS
TRUFFLES
INGREDIENTS
·
450 g / 16 oz vegan dark chocolate (70%
cacao solids), divided
·
150 ml / ½ cup + 2 tbsp full fat coconut milk (sold in cans)*
·
½ tsp ground cinnamon
·
½ tsp ground ginger
·
¼ tsp ground nutmeg
·
1/8 tsp ground cloves
·
ground chilli powder, adjust to taste
·
pinch of fine sea salt
·
1 tsp vanilla extract
·
30 ml / 2 tbsp maple syrup
·
26 orange roasted cranberries (see here for recipe) or dried cranberries
·
thinly chopped candied orange peel
(optional), to decorate
·
edible gold dust (optional), to
decorate
METHOD
1. Place 250 g
/ 9 oz of broken-up chocolate (I tend to whack an unopened packet against my
workbench to break it up
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) and
coconut milk in a glass or metal bowl over a water bath and melt on the lowest
setting (chocolate does not tolerate overheating very well).
2. Once the
chocolate has almost completely melted, remove the bowl from the heat and let
the remaining chocolate melt fully in the residual heat. Gently whisk the
mixture with a wire whisk.
3. Add spices,
salt, vanilla extract and maple syrup.
4. Let the
mixture come to room temperature and place in the fridge overnight for it to
harden. If you are in a rush, place it in the freezer instead for an hour or
so, until solid.
5. Before
taking the mixture out of the fridge, prepare the orange maple cranberries, if using. You
could skip this or dried cranberries instead.
6. Scoop
portions of the mixture. Use kitchen scales to measure out equal sized portions
of the mixture first (my truffles weigh 16 g each) or just eyeball the portions
if you don’t have kitchen scales.
7. Flatten
each portion in the palm of your hand, place a roasted cranberry in the middle
and then close the truffle mixture around it. Quickly roll between the palms of
your hands (that’s one area where permanently cold hands help a lot ).
Work in small batches as the mixture will get messier to work with the longer
it sits around. Place rolled truffles in the freezer to firm up.
8. Melt
remaining chocolate gently over a water bath.
9. Allow the
melted chocolate to cool down a bit. Remove the rolled truffles from the
freezer in small batches and coat them in the melted chocolate using two forks.
Place on a cookie rack, sprinkle with candied orange threads and, once the
chocolate coating hardens, with gold dust if using.
10. Store in an
airtight container, in the fridge. These truffles should keep for 5-7 days.
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