A recent interview with a now-local pâtissier from France inspired me to try my hand at homemade truffles.
This vegan version includes a bit of berry puree, which he said is commonly used for French Valentine treats. There might have been a bit of beginners luck in addition to his good advice, but the results were better than some truffles I’ve purchased in tiny, expensive boxes.
Here’s the recipe if you’d also like to try this at home:
Dark Chocolate-Strawberry Truffles
Weigh out and finely chop 9 ounces of dark chocolate — dairy free if you want to keep it vegan. (I did this with a chef’s knife, but later learned that a serrated knife is better.) Set chocolate aside in a medium-sized bowl.
In a small pan, heat 6 Tablespoons of canned, full-fat coconut milk (or heavy cream if you eat dairy) and 1 Tablespoon of smooth and seedless strawberry jam to the point at which tiny bubbles begin to appear. Before a boil can commence, quickly pour the coconut milk over the mound of chocolate pieces and put a lid over the bowl to trap the heat.
After five minutes, add ½ teaspoon vanilla and gently stir until the mix is smooth and shiny. Cover the resulting ganache with a thick towel or cling wrap and let it cool on the counter just until a table knife inserted into the mix comes out clean.
(The counter cooling is slower, but the local expert said refrigerator-cooled ganache tends to get grainy.)
When the ganache is ready, use a measuring Tablespoon to scoop up the mix, shape it into balls with your hands and then dredge each through unsweetened cocoa powder. Don’t overdo the cocoa like I did or it will literally make you cough between bites — not a good thing during a pandemic. 🙂
Yields 1 dozen truffles.