Dark chocolate truffles are my ultimate treat for the Réveillon, the French New Year’s Eve! Celebrate the start of the new year like we French do, by making these decadent truffles, and enjoy them with your loved ones (or hide them away, they won’t last very long, from personal experience). {Recette en français à la fin de l’article}
A truffe au chocolat is a French invention: originally a ball of ganache (mix of chocolate and heavy cream) flavored with vanilla, liqueurs or spices. The ganache is chilled and rolled into small balls, lavishly dusted with bitter cocoa powder.
I wanted *everyone* to enjoy this indulgent chocolate treat. That means also you, my reader who doesn’t use dairy products, either because of intolerance or by choice. So I revisited the French classic recipe: first I replaced butter with coconut oil and then I used oat cream in place of dairy cream (of course you can use other plant-based cream you like most).
If you’re thinking ‘But I can use cream and butter’, I recommend you still give a try to this version. I also consume dairy products, essentially cheeses, because seriously life without (French) cheeses is too hard to imagine (never say never, but vegan cheeses have yet to convince me). However when I bake and cook, I regularly turn to plant-based milk and dairy free alternatives.
The recipe is super easy to prepare and no one around me ever resisted to these melt-in-the mouth friandises. Wrap them up in a little box with a pretty ribbon, and they make a stylish gift too!
Truffles have a short life and you should consume them few days after making. I store truffles in the refrigerator in a closed recipient (you don’t want them to absorb all the smells around). Truffles rarely last more than a day or two in our home, so frankly, conservation has never been an issue!
If you try this recipe, I’d love to hear from you in the comments. En français, in English, suomeksi…
Happy New Year 2018, Bonne année, let it sparkle!
- For about 12 truffles:
- 100 g black chocolate (dairy free), 60%-70%
- 30 g confectionner sugar (I used muscovado homemade confectionner sugar)
- 30 g neutral coconut oil
- Pinch of salt
- 60 ml vegetal cream
- Cocoa powder (unsweetened)
- Edible gold dust powder (optional)
- Melt the chopped chocolate in a bain-marie. Incorporate the oil progressively in 2-3 times. Then mix in the sugar, salt and the cream, whisking well for a smooth texture.
- Let it cool down and place in the fridge until it is hard enough to roll into balls.
- Using a teaspoon, roll the chocolate paste into small balls. Put cocoa powder in a shallow dish and roll each ball in it. Add a pinch a gold dust powder. Keep in the fridge in a closed recipient until you serve.
- Pour une douzaine de truffes:
- 100 g chocolat noir (sans lait) 60%-70%
- 30 g sucre glace (j'utilise du sucre glace fait maison avec du sucre muscovado)
- 30 g huile de coco neutre
- Pincée de sel
- 60 ml crème végétale
- Poudre de cacao non sucrée
- Poudre dorée alimentaire (optionnel)
- Faire fondre le chocolat en morceaux au bain-marie. Incorporer l'huile de coco en 2-3 fois, en mélangeant bien à chaque fois. Puis ajouter le sucre, le sel et la crème, en fouettant pour obtenir une texture fluide et homogène.
- Laisser refroidir et mettre au réfrigérateur pour que le mélange durcisse, de sorte à pouvoir façonner des boules.
- A l'aide d'une cuillère, prélever de la pâte de chocolat et former des boules entre les mains. Rouler dans le cacao en poudre et saupoudrer de poudre dorée. Garder au frais jusqu'au moment de servir.
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