I read something recently that I have experienced to be accurate in my life. In Anne Lamott’s “Bird By Bird”, she talks about how students in her writing classes come to her, “They kind of want to write, but they really want to be published. You’ll never get where you want to be that way, I tell them.” I would say this happens in lots of areas of life, not just writing. For example, I would love to be a knitter but I don’t really want to sit down and knit (at least, not yet). For a period of time I wanted to be a runner, you know, taking one long glorious stride after another (into the sunset). Notice how I said “period of time.” That desire was short lived. Which brings me to these Dairy Free Truffles.
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My favorite Patisserie in Minneapolis has a jaw dropping case filled with confections that make me, for a split second, dream of spending my days tempering and glazing chocolate into glossy edible perfections for the good of humanity. And then I remember how impatient I am. A chocolatier is not my future.
But these dairy free truffles? They are easy to make, delicious, and you can pretend you are a chocolatier while you make them. Side bonus: This recipe has three different flavors you can play with: Dark Chocolate Sea Salt, Peanut Butter, and Chocolate Espresso!
Easy: minimal ingredients, no tempering or glazing. Delicious: I’m including three varieties here. Dark chocolate sea salt, Peanut butter, and chocolate espresso. Pretend you’re a chocolatier: While you roll them, trying to be quick about it and still making a mess, turn up the sound track from the movie “Chocolot” and work has happily as you imagine the most talented chocolatier would.
For the peanut butter truffles, you can either drizzle the peanut butter glaze over the truffles or you can dip the whole truffle in. Either way, that glaze is my favorite. Tastes like the inside of a peanut butter cup.
These are pretty rustic so don’t worry about how they look as you roll them. Just aim for a somewhat circular shape! Let me know if you make these and which variety you like the best! These make a lot so if you want to make a mix of them, I suggest halving the variety you don’t want as much of. My personal favorite? Sea Salt!
Also, what is your “I want to be that but I don’t REALLY want to be doing that.”?
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Truffles Three Ways
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 36 truffles 1x
- Category: Desert
Description
Easy dairy free truffles in three varieties: dark chocolate sea salt, chocolate peanut butter, and chocolate espresso. These don’t require tempering or fancy glazing but taste so delectable!
Ingredients
Dark Chocolate Sea Salt
- 1 Cup full fat coconut milk (from a can, shake well to mix the fat and water)
- 16 oz chocolate (semi sweet or dark or a mix. Do a lower percentage of chocolate if you like it sweeter!)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Pink Himalayan Sea Salt to serve
Chocolate Espresso
- 1 cup full fat coconut milk (from a can, shake well to mix the fat and water)
- 16 oz chocolate (semi sweet or dark or a mix)
- 2 1/2 teaspoons of espresso
- Pinch of sea salt
- 1 cup cocoa powder
Peanut Butter
- 1 Can of full fat coconut milk
- 1 cup natural, creamy, salted peanut butter (I use the one you have to stir!)
- 9 oz milk chocolate (can do dark or semi sweet)
Peanut butter glaze
- 1/4 cup natural, creamy, salted peanut butter (I use the one you have to stir!)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter (or butter substitute, coconut oil works)
Instructions
For each variety of truffle:
- Put milk in a sauce pan over medium high heat and bring to a simmer. Remove from heat and immediately whisk in chocolate and additional ingredients for whichever variety of truffle you are making! (EXCEPT the cocoa powder for the espresso truffles) Whisk vigorously until smooth. Pour into a glass bowl and bring to room temp before refrigerating for two hours or until set.
- Once chilled, scoop out about half a tablespoon of chocolate and quickly roll into a ball using your hands. Place on a wax paper lined baking sheet. Store in the fridge until ready to serve!
For sea salt truffles:
- Sprinkle freshly ground pink sea salt over the tops of the truffles.
For chocolate espresso truffles:
- Roll the shaped truffles in cocoa powder and shake off the excess.
For the peanut butter glaze:
- Put all the glaze ingredients into a sauce pan and heat over low. Whisk until smooth and remove from heat. Either drizzle the glaze over the chilled truffles (put truffles in the freezer for ten minutes before glazing) or gently and quickly use a spoon and your hand to dip and coat the truffle with the glaze.
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