Here is a recipe for chocolate coconut truffles that I know you chocoholics will just love! Although I have more of a savoury tooth than a sweet one, I do have a weakness for chocolate, but it is often hard to get the vegan type, and I love truffles. So I did an internet search and came up with a few vegan recipes for these, which I have merged and adapted. The end result is this recipe of mine, of which the main ingredients are dark solid chocolate and coconut cream - I made them recently and they came out really well, and I gave some to people as Xmas presents. This recipe makes deliciously moist, creamy-tasting truffles which give you a strong choco-hit, and they are very easy to make. Ideal to give as presents, or just for making to scoff them all yourself!!
Ingredients (Makes around 36 truffles, depending on the size)
1 (165ml) tin coconut cream or milk (if using milk, make sure it is not the low-fat or “light” variety)
300g good-quality dark chocolate (at least 70% cocoa solids, and check that this is vegan, as sometimes dark chocolate contains milk powder!)
1 tablespoon vanilla extract
1 tablespoon sieved icing sugar
1 small pinch salt
Around ½-1 cup (100-200g) of desiccated coconut, either toasted or untoasted
Unsweetened cocoa powder, for dusting
1. Melt the chocolate in a heat-proof bowl, either in a microwave or over a pan of boiling water, being careful not to overcook or get water in the chocolate.
2. Remove from the heat and let cool slightly. Stir in the coconut cream/milk, salt, vanilla essence, and icing sugar.
3. Gently whisk it all together until the mixture is well-blended and it becomes a smooth, shiny chocolate ganache.
4. Cover the ganache, and refrigerate it until it is firm enough to scoop and roll, about 1-2 hours. If you wait too long it will get very stiff and hard to work with, so it’s best to check it after an hour to make it easy to shape the truffles.
5. Whilst the ganache is chilling, toast the coconut in a pan over a gentle heat until lightly browned. (you can leave it untoasted if you like, but I like the additional flavour that the toasting gives to the coconut).
6. Pour the desiccated coconut into a shallow bowl. Dust your hands lightly with cocoa powder. Use a spoon to form small balls from the ganache, and roll them between your hands to get them round.
7. Roll them in the coconut, toasted or untoasted., and then finish by dusting them with cocoa powder.
They can be stored in an airtight container in the refrigerator for 2 weeks, and are best served at room temperature. It might be difficult to make them last 2 weeks though, that's why I make them and give most of them away! Otherwise they will only last about 2 minutes with me!
Hope you enjoy making and eating these. Your votes and comments are always appreciated.
PS This picture is taken by me, not off the Internet, which is a first!!( I have a smart phone now!)