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
Scale
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.