Chocolate Truffles

I just realised I COMPLETELY forgot to put this recipe up on the blog until now! Lol. I made these last month while drinking up the chocolatey Valentine’s Day vibes but they’re great anytime – rich, smooth and creamy. I also doused mine in beetroot powder for some amazing coloured pop! Have a go for yourself – they’re simply beautiful, visually stunning and a great canvas for some decorative creativity.

 

Stats:

Approximate cost: $10

Makes 14 truffles

Takes about 10 minutes, plus several hours of setting time.

 


 

Ingredients

Truffles:

125ml coconut milk
150g good-quality vegan dark chocolate (I used Lindt 90% cocoa)
2 tbsp rice malt syrup, or more to taste
Pinch salt

Coating:

Coloured powders such as cocoa, beetroot powder, freeze-dried berry powder, or matcha; extra chocolate to melt and coat; or, sea salt flakes, crushed nuts or edible glitter. Your imagination is the limit 😁

Method

Very gently melt coconut milk and chocolate together, stirring often (I seized mine, you have to be so careful!). Once melted, combined and incredibly smooth, add rice malt syrup and stir to combine well. Place mixture in the fridge for an hour or until firm.

Scoop heaped teaspoonfuls of mixture and roll into balls using your palms. Dust with powder of choice, roll in glitter or sprinkle with sea salt, then return to the fridge to set completely.

These can be stored at room temperature without going too soft, but will last longer – about 5 days – refrigerated.

 

 

View post on Instagram

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s