Although they take a bit of effort to prepare, these decadent treats are popular any time of the year. I prefer them cold and generally serve them from the refrigerator, but they are tasty at room temperature as well.
Makes about 30 truffles
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
- 10 ounces very dark good quality dairy-free chocolate, chopped
- 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
1. 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.
2. 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 combined.
3. 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.
4. Using a melon baller or spoon, scoop the chocolate onto the prepared baking sheet. Place the baking sheet in the refrigerator for 20 minutes.
5. 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.
6. 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 are coated.
7. Return the truffles to the refrigerator for at least 1 hour before serving. Serve cold or at room temperature.