Monday, February 11, 2013

Coco Mocha Truffles...Dairy Free

the chocolate lover's truffle...
one of my most favorite
plain and simple, yet decadent and complex.

these are dairy free, yet know one will know.  the creamy coconut milk does not effect the simple, straight up dark chocolate flavor profile.
the espresso accentuates the deep fruity flavors of the chocolate while the ancho chili leaves you with just a slight warm kick on the back end...not too much, but not too little.  for this one i used Valrhona 61%.  although i haven't been able to fully explore the chocolate world yet, i intend to do A LOT of research.

i guess chocolate is my new obsession
hmmmm...not such a bad thing...

FYI...if you live in So. California and haven't been to  SURFAS Culinary District, i suggest you high-tail it over there.  i found myself mesmerized in the chocolate section for over an hour...stuck between the massive amount of Valrhona and Callebaut chocolates of all shapes, %'s and sizes.

makes about 21-24 truffles

8.9 oz good DARK chocolate...i used a Valrhona bar 8.82 oz or 250g
3/4 cup coconut milk...full fat from the can.
3/4 tsp espresso powder
1/2 Tsp vanilla bean paste
1/4 tsp ancho ground chili powder, more or less, but optional
good cocoa powder for rolling
or tempered chocolate for dipping

chop chocolate in small, small pieces.  no large chunks...add vanilla to chopped chocolates...set aside in heat resistant bowl.
heat coconut milk in a small sauce pan.  add espresso powder and chili powder, if using.  bring to an almost boil, stirring to keep even heating...bubbling around the sides is a good sign.
add milk mixture to chocolate and let sit for a minute or two.  begin stirring from the middle and you will see it come together.  when mixture is fully incorporated, let it come to room temperature.  put it in the fridge, UNCOVERED until it is fully set.
when ready to roll...put on some thin rubber gloves.  trust me, the gloves are a must.  this can get messy and you don't want the chocolates in your hot little hands for long.  roll a few, then roll in cocoa powder.  you can re-roll for a good round ball after the powder is on...then powder again for that matte powder finish.

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