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.
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.