I got hooked on the idea of making homemade truffles a few weeks ago. I talked and talked and talked about it to everyone I knew, until finally, I blocked out a Saturday evening and got to chocolatier-ing.
I’m not going to lie, this process takes time. And while I almost lost a finger (chocolate chopping) and a toe (kitchen dancing) the time and effort necessary were totally worth it.
These three flavor combinations (peanut butter, rum, coffee) are only suggestions. Once you get the hang of it, the flavor possibilities are endless! And think of the gift-giving potential. Who wouldn’t be tickled pink receiving homemade truffles as a holiday gift?
Ingredients
Makes about 20 truffles
3/4 pound dairy-free dark chocolate
1/2 cup coconut, soy or rice milk creamer
1 teaspoon rum extract
2 heaped tablespoons chunky peanut butter
1 teaspoon vanilla
1/2 teaspoon almond extract
1 teaspoon instant coffee
Kosher salt
Method
Measure out 1/2 pound chocolate. Chop into small chunks and place into a glass bowl.
In a small pot, heat the creamer until just boiling.
Pour creamer over chocolate and stir until melted.
Divide chocolate mixture equally into three bowls.
To the first portion, add 2 heaped tablespoons chunky peanut butter and a small pinch of salt. Stir until well incorporated.
To the second portion add 1 teaspoon vanilla, 1/2 teaspoon almond extract and 1 teaspoon instant coffee. Stir until well incorporated.
To the third and final portion, add 1 teaspoon rum extract and a small pinch of salt. Stir until well incorporated.
Refrigerate the three mixtures for 2 hours. They have to be completely set before moving onto the next step.
Melt the remaining ¼ pound of chocolate in a large mug, in the microwave, heating for 10 seconds at a time.
Scoop out a tablespoon of one of the mixtures. Roll into a sphere with your hands. Dunk into the melted chocolate, using two spoons to make sure your truffle is evenly coated. Roll in coconut or chopped nuts, if you like. Place on a piece of parchment paper to set.
Repeat until all three mixtures have been turned into beautiful truffle. Pop into the refrigerator for 20 minutes to set completely, then dig in!
It’s best to store these in the refrigerator, wrapped in parchment to be sure no accidental melting occurs.
Image © Yvonne Penzakov for BitchBuzz.com