Have you seen the price of chocolate truffles recently? A small box of reasonable quality will set you back a pretty penny. They certainly taste and look like a luxury item, granted, and there is something lovely about poring over the counter of a chocolate shop and picking out the delicate little things, but you can make them yourself at a fraction of the cost. Put in a nice box with some tissue, they’d make a lovely gift too (apparently Valentine’s Day is coming round again soon).
If you recognise the recipe, it’s because its actually the exact same as for the chocolate mousse – after the chilling stage you scoop up teaspoons and roll them into balls instead of serving in individual pots. What you coat them in is entirely up to you – I used dessicated coconut and cocoa powder, but finely chopped nuts or grated chocolate would be tasty too.
I imagine that adding a small amount of orange zest or peppermint extract would be a good way of creating different flavours, but I’ve only ever kept them pure because that’s how I like them.
- 2 x 400ml can full fat coconut milk
- 200g good quality dairy-free dark chocolate, minimum 70% cocoa solids
- Chill the cans of coconut milk in the fridge for at least four hours.
- Once chilled, open the cans and spoon out the cream into a bowl, which should have separated from the water. Discard the water or save for something else.
- Melt the chocolate gently, either over the stove or in the microwave. Pour into the bowl with the coconut milk and stir together well, until no lumps remain and everything is combined.
- Put the mixture in the fridge and chill for a few hours until set.
- Remove the bowl from the fridge, and pour cocoa powder/dessicated coconut onto a plate. Use a teaspoon to scoop out a portion of mixture at a time – it will be very solid at first but will soften as soon as you touch it. Roll it into ball and then roll this ball around the plate so that it’s coated. Prepare to get your hands messy! Store in the fridge.