Happy January! The last thing you probably need is more chocolate, but I’m going to lay this recipe on strong. If you’re like me, you’ve already severed all New Year’s Resolutions.
Truffles are inevitably simple, but how you serve them and what you serve them with makes all the difference. These pair well with coffee and clementines. And though you wouldn’t guess it, replacing the cream in this recipe with full-fat coconut milk, makes these truffles vegan.
- 225 g bittersweet chocolate, chopped (use vegan chocolate if desired)
- 1/2 cup full-fat coconut milk (if using canned coconut, make sure to stir well to incorporate the cream)
- 2 teaspoons vanilla
- Pinch salt
Chop the chocolate and place in a heatproof bowl. Heat the coconut milk and vanilla extract on medium until it first starts to boil and small bubbles appear. Immediately remove from heat and pour over the chocolate. Stir until chocolate pieces are fully melted. If the coconut milk is not hot enough to completely melt the chocolate, fit the heatproof bowl over a small saucepan of boiling water to make a double-boiler, and heat the mixture to break up any unmelted chocolate.
Refrigerate ganache for at least two hours. Once firm throughout, use a melon baller to form truffles, roll in cocoa or chopped nuts and place on a parchment lined baking sheet. Place back in the fridge until right before serving.