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.
- Boil 2 cups of cold water in a medium pot over high heat.
- While the water is being boiled, add chocolate chips and 4 tbsp water into a small bowl, preferably a stainless bowl.
- 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.
- Constantly stir the chocolate until it is completely melted. It takes about 3 minutes.
- 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.
- Turn off the heat. Add orange brandy or royal raspberry flavor, if desired, and stir.
- Cool the ganache and refrigerate over night.
- Once the ganache is chilled, dust two separate plates with cocoa powder and coconut slides.
- Using a small spoon to scoop out a small amount of chilled ganache and form a ball about 2-inch in diameter.
- Roll the ball onto the cocoa powder or coconut slides. This recipe yields about 20 truffles.
- Serve with fresh berries such as raspberries or champagne.