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French Chocolate Truffles

CalendarIcon June 19 2013 | CalendarIcon Author: allergickidmom
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French Chocolate Truffles It has been so hard to find time lately to cook a decent meal and write an article for my blog.  Finally it is a long weekend and also my birthday weekend.  So I decided to indulge myself with a new recipe, French chocolate truffles, of course, the allergy-friendly version.  I have never made truffles before; however, in the past, I have been melting Enjoy Life chocolate chips and pouring the melted chocolate into candy molds. At the last FAAN conference I  met MaryAnne P. Klank of Simply Nut Free Chocolate who gave me some pointers to incorporate cocoa butter in chocolate making. She also advised an allergy-free brand of cocoa butter, Lorann Oils. I made two batches with different flavors and took a box of truffles to a party.  It was a big hit.
Ingredients
   

Directions
        
  1. Boil 2 cups of cold water in a medium pot over high heat.
  2. While the water is being boiled, add chocolate chips and 4 tbsp water into a small bowl, preferably a stainless bowl. 
  3. Once the water is boiled, reduce the heat to low.  Place the bowl onto the pot using the Bain Marie method to melt the chocolate.
  4. Constantly stir the chocolate until it is completely melted.  It takes about 3 minutes.
  5. Add 3 tbsp cocoa butter and 3 tbsp non-dairy milk alternative.  Whisk the chocolate sauce, or ganache until it becomes very smooth and there is no lump from the cocoa butter.
  6. Turn off the heat.  Add orange brandy or royal raspberry flavor, if desired, and stir.
  7. Cool the ganache and refrigerate over night.
  8. Once the ganache is chilled, dust two separate plates with cocoa powder and coconut slides. 
  9. Using a small spoon to scoop out a small amount of chilled ganache and form a ball about 2-inch in diameter. 
  10. Roll the ball onto the cocoa powder or coconut slides.  This recipe yields about 20 truffles. 
  11. Serve with fresh berries such as raspberries or champagne. 

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