Truffles are always a fun and safe choice for dessert because they can be altered easily to adhere to just about any dietary requirements and everyone loves little balls of chocolate awesomeness. Without further adieu…
• 2 bars of baking chocolate, dairy-free of course (300g)
• 1 tin coconut milk with xantham gum (a.k.a. coconut cream)
• extract of choice: almond, orange, etc.
• desired outside crumbles: dessicated coconut, nuts, cocoa powder, goji berries, etc.
What to do:
• In a saucepan, bring the coconut cream to a boil.
• While waiting for cream to boil break up the chocolate into blocks and start to melt it down in another saucepan.
• Once the cream has boiled, pour it into the (mostly) melted chocolate. Remove from heat and stir until the mixture thickens into a ganache.
• Add 1 teaspoon of desired extract. Stir.
• Chill ganache in the freezer for approx. 2 hours.
• Use a spoon to scoop out the chilled ganache and form into balls with your fingers.
• Roll the truffles into the dessicated coconut or nuts or whatever you want on the outside.
• Pop into the fridge. (These last forever).
Oh, and don’t worry if you don’t like the taste of coconut. Once the chocolate is added to the coconut cream you won’t even notice it. Enjoy!