dark chocolate after-dinner truffles
February is National Heart Health Month. It is a time to celebrate everything to do with the heart, including emotional and physical aspects. Fortunately, you can honor it all with dark chocolate truffles.
Dark chocolate contains antioxidants that may improve blood flow and lower blood pressure, while enhancing mood by reducing negative emotions. And with Valentine’s Day sharing this month, a gift of dark chocolate spells L.O.V.E. which definitely boosts positive feelings. It also makes your tummy happy because everyone loves chocolate. (Admittedly not all people consume chocolate, but I don’t trust those people).
This brings me to today’s post on truffles. Finding recipes for truffles is not that difficult, and making them vegan is easy with the current plethora of vegan dairy available (hello plant-based cream). What is most important, however, is the method for making the truffles.
While studying Essential Vegan Desserts with Rouxbe I learned a fantastic way to combine the ingredients. It helps to ensure the most smooth and luscious chocolate base. Using this method I made one batch with olive oil, a trick I saw on an olive oil website, and one simpler batch with just the addition of flavored extract.
The two recipes are below: Mocha Truffles and Peppermint Truffles. They are similar, but I made them separately to keep the chocolate to liquid ratios correct. I also used a darker chocolate for the mocha version to complement the bitterness of the coffee.
They are perfect for a treat after dinner. The question is do you prefer an espresso after dining, like my hubby, or are you team peppermint, like me?
Helpful hint: The maple syrup in the mocha truffles should be at room temperature. Mine was too cold causing my truffle mixture to seize and become grainy. The picture below shows the glossy peppermint truffle mixture on the left, which is how it should look. The mocha mixture on the right is lighter and not shiny, and it was more difficult to work with.
bowls of truffle chocolate
Until next time, happy non-baking!
Dark Chocolate After-Dinner Truffles
Ingredients
for the Mocha Truffles
- 5 ounces quality bittersweet chocolate not chocolate chips
- ½ cup dairy-free cream
- pinch salt
- ¾ teaspoon espresso granules
- 1 ounce extra virgin olive oil
- 1 tablespoon maple syrup at room temperature
- ⅛ teaspoon vanilla extract
- decorative sugars for coating
for the Peppermint Truffles
- 4 ounces quality semisweet chocolate not chocolate chips
- ⅓ cup dairy-free cream
- ¼ teaspoon peppermint extract
- crushed peppermint candies for coating
Instructions
for the Mocha Truffles
- Place the chocolate in a heatproof bowl.
- Pour the dairy-free cream into a small saucepan over medium heat. Add the salt and bring to a low boil. Quickly stir in the espresso granules then remove the saucepan from the heat.
- Immediately pour the flavored milk over the chopped chocolate, ensuring the chocolate is completely submerged. Cover the bowl with a plate and let it sit undisturbed for 4 minutes.
- Remove the plate and whisk the chocolate into the milk from the center out, whisking only until the mixture is smooth and glossy. Add the olive oil, maple syrup, and vanilla and whisk gently to combine.
- Place the truffle mixture in the refrigerator for one hour until it gets to a solid but workable consistency. Place the decorative sugars in shallow bowls.
- Scoop the mixture into balls the size of two teaspoons. Further shape the balls by quickly rolling them in your hands. Roll them in the sugars to coat.
- Store at room temperature in an airtight container for up to 4 days or in the refrigerator for up to 2 weeks.
for the Peppermint Truffles
- Place the chocolate in a heatproof bowl.
- Pour the dairy-free cream into a small saucepan over medium heat. Bring to a low boil then remove the saucepan from the heat.
- Immediately pour the milk over the chopped chocolate, ensuring the chocolate is completely submerged. Cover the bowl with a plate and let it sit undisturbed for 4 minutes.
- Remove the plate and whisk the chocolate into the milk from the center out, whisking only until the mixture is smooth and glossy. Add the vanilla and whisk gently to combine.
- Place the truffle mixture in the refrigerator for one hour until it gets to a solid but workable consistency. Place the crushed candies in a shallow bowl.
- Scoop the mixture into balls the size of two teaspoons. Further shape the balls by quickly rolling them in your hands. Roll them in the crushed candies to coat.
- Store at room temperature in an airtight container for up to 4 days or in the refrigerator for up to 2 weeks.
