ABOUT THE RECIPE:
These rich and decadent-tasting vegan confections are simple to make. And because they are best when prepared in advance, they’re a great dessert to serve when entertaining guests.
MAKES ABOUT 12 TRUFFLES
INGREDIENTS:
7 to 8 ounces (about 2 large bars) vegan dark chocolate (snack-style bar, not unsweetened baking chocolate, 55% to 75% cacao), chopped into small pieces
½ cup brown sugar
¼ cup plain or vanilla nondairy milk
¼ teaspoon vanilla extract
Pinch of cayenne pepper (optional)
2 tablespoons confectioners’ sugar, for coating (plus more, if needed)
2 tablespoons unsweetened cocoa powder, for coating (plus more, if needed)
2 tablespoons finely chopped walnuts or other nuts, for coating (plus more, if needed)
INSTRUCTIONS:
Put the chocolate and brown sugar in a double boiler over medium-low heat (see note). When the chocolate has melted, remove from the heat. Add the nondairy milk, vanilla extract, and optional cayenne and whisk until thick and shiny. Transfer to a medium bowl and refrigerate just until cool enough to handle, about 15 minutes.
Meanwhile, line a baking sheet with parchment paper. Put the confectioners’ sugar, cocoa powder, and walnuts in three separate small bowls. Spoon out 1 tablespoon of the chocolate mixture and quickly roll it into a ball. Roll it in the confectioners’ sugar until completely coated.
Continue in this way, forming the chocolate mixture into balls and coating one-third of them in the confectioners’ sugar, one-third in the cocoa powder, and one-third in the walnuts.
Arrange the balls in a single layer on the lined baking sheet. Cover and refrigerate until set, about 4 hours.
Let the truffles soften at room temperature for 30 minutes before serving. Stored in an airtight container in the refrigerator, the truffles will keep for 4 to 5 days.
NOTE: If you don’t have a double boiler, you can improvise one with a heatproof bowl and a saucepan. The bowl should partially (not completely) fit into the saucepan. Fill the saucepan with enough water so that when the bowl rests in the saucepan the water doesn’t touch the bottom of the bowl. Bring the water to a simmer. Put the ingredients in the bowl and place it in the saucepan.
VARIATION: Chocolate-Coconut Truffles Unsweetened or sweetened shredded dried coconut may be used instead of (or in addition to) the other truffle coatings. For best results, process the dried coconut into coarse crumbs in a blender or food processor.
Ingredients
Directions
ABOUT THE RECIPE:
These rich and decadent-tasting vegan confections are simple to make. And because they are best when prepared in advance, they’re a great dessert to serve when entertaining guests.
MAKES ABOUT 12 TRUFFLES
INGREDIENTS:
7 to 8 ounces (about 2 large bars) vegan dark chocolate (snack-style bar, not unsweetened baking chocolate, 55% to 75% cacao), chopped into small pieces
½ cup brown sugar
¼ cup plain or vanilla nondairy milk
¼ teaspoon vanilla extract
Pinch of cayenne pepper (optional)
2 tablespoons confectioners’ sugar, for coating (plus more, if needed)
2 tablespoons unsweetened cocoa powder, for coating (plus more, if needed)
2 tablespoons finely chopped walnuts or other nuts, for coating (plus more, if needed)
INSTRUCTIONS:
Put the chocolate and brown sugar in a double boiler over medium-low heat (see note). When the chocolate has melted, remove from the heat. Add the nondairy milk, vanilla extract, and optional cayenne and whisk until thick and shiny. Transfer to a medium bowl and refrigerate just until cool enough to handle, about 15 minutes.
Meanwhile, line a baking sheet with parchment paper. Put the confectioners’ sugar, cocoa powder, and walnuts in three separate small bowls. Spoon out 1 tablespoon of the chocolate mixture and quickly roll it into a ball. Roll it in the confectioners’ sugar until completely coated.
Continue in this way, forming the chocolate mixture into balls and coating one-third of them in the confectioners’ sugar, one-third in the cocoa powder, and one-third in the walnuts.
Arrange the balls in a single layer on the lined baking sheet. Cover and refrigerate until set, about 4 hours.
Let the truffles soften at room temperature for 30 minutes before serving. Stored in an airtight container in the refrigerator, the truffles will keep for 4 to 5 days.
NOTE: If you don’t have a double boiler, you can improvise one with a heatproof bowl and a saucepan. The bowl should partially (not completely) fit into the saucepan. Fill the saucepan with enough water so that when the bowl rests in the saucepan the water doesn’t touch the bottom of the bowl. Bring the water to a simmer. Put the ingredients in the bowl and place it in the saucepan.
VARIATION: Chocolate-Coconut Truffles Unsweetened or sweetened shredded dried coconut may be used instead of (or in addition to) the other truffle coatings. For best results, process the dried coconut into coarse crumbs in a blender or food processor.
