Happy Valentine’s Day!
I did a TV segment this morning, and shared an amazingly delicious (and easy!) rich chocolate truffle recipe. You can watch the video below. Oh, and it’s not too late to make these as a gift today. They only take a little while in the fridge to firm up. Of course, you can also skip the gift part, and make them all for yourself: ) I’m about to head into the kitchen and make some for myself… And my husband… And my daughter too.
Rich Chocolate Truffles (gluten-free and vegan)
These chocolates are not only amazingly delicious, but are also gluten-free, vegan and dairy-free too! They make a perfect gift for Valentine’s Day, or anytime that you want an out-of-this-world dark chocolate treat.
8 oz coarsely chopped good quality dairy-free dark chocolate
2/3 to 3/4 cup coconut milk (if you like them softer, use 3/4 cup)
Dried cherries, tangerine or orange zest, diced candied ginger, fresh raspberries, etc…
Unsweetened cocoa powder, coconut, finely chopped nuts, etc…
1. In a microwave-safe bowl, combine chocolate and soymilk and microwave for 30 seconds. Stir chocolate mixture and if necessary, microwave for another 30 seconds, or until chocolate is almost melted (not completely melted or it may burn). Remove chocolate from microwave and stir until smooth and shiny. If you desire, you can add dried cherries or chopped candied ginger, tangerine zest, vanilla, 1 tablespoon rum, almond syrup, or whatever you would like to flavor your truffles.
2. Let chocolate cool for about 15 minutes and then refrigerate for several hours, or until chocolate is firm enough to scoop.
3. Place cocoa powder in a shallow bowl. Scoop chilled chocolate mixture by heaping teaspoons and shape into balls. Roll balls into cocoa powder and place in mini muffin cups. Store truffles in an airtight container in the refrigerator until ready to serve.
Copyright © 2014 Julie Hasson
www.juliehasson.com
1. I’m making these on Sunday!
2. Your hair so long!
3. I love seeing your smile!
xoxo Jen!
thanks for posting the video – super fun! I always catch your segments when I am at home, but missed this one yesterday.
…and now I want to make truffles.
Thank you Kristina! I still need to try your chocolate oat ice cream soon: )
The recipe reads coconut milk (full fat?) but the instructions read soy milk. Which do you prefer? If coconut milk, do they have a strong coconut taste? I love coconut but don’t know if I want cocoa powder/coconut, walnut/coconut, orange zest/coconut, etc.
Thanks!
It should be coconut milk Helen. Thanks for the heads-up on te recipe. They don’t really have a coconut flavor, at least I don’t think so. They’re delicious!
Great, thank you, Julie! I’ll make them this week!
Just made these… perfect!
I did detect a hint of the coconut milk but the chocolate definitely dominated. I used cocoa, coconut, and walnut toppings. I want to try to encase cherries and almonds next time, and maybe try one with chili powder. So many options!
Thanks for an easy, yummy recipe!
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