Dairy-Free Truffles

Dairy Free Truffles

Details

Made with rich dark chocolate, coconut milk and a touch of liqueur and sea salt, these truffles are addictive!
  • Serves: 36 to 48
  • Active Time: 1 hr
  • Total Time: 2 hrs
  • Views: 24,652
  • Success Rating: 70% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing the Truffle Mixture

• pinch or two of fine quality sea salt (optional)
• 300 grams quality chocolate*
• 250 ml full-fat coconut milk
• 1 ounce liqueur of choice**

Method

To prepare the truffles, finely chop the chocolate (if not using chocolate pellets) and place into a heat-proof bowl. Set aside.

Place the coconut milk in a small saucepan over medium heat and bring to a gentle boil, stirring occasionally to prevent the milk from scorching. Pour the milk over the chocolate, making sure that it covers the chocolate—you may need to shake the bowl a bit to distribute the milk. Add the liqueur and allow the chocolate mixture to sit for a few minutes; then, stir until smooth.

*Note: The better the chocolate, the better the truffles. For the best results, use a bittersweet or semisweet chocolate. We have had great results using both a 62% and a 72% (percentage of cocoa) chocolate.

**Note: Any liqueur, such as Grand Marnier, Frangelico or triple sec would work.

Once the chocolate has melted, let cool slightly before adding the salt. Be sure to use a good quality sea salt. While the salt is optional, it does add a nice contrast to the sweet chocolate.

Because we use a mini ice cream scoop to make these truffles, we don’t need to pour the mixture out onto a tray; however, if you don’t have a small enough scoop, simply pour the truffle mixture onto a flat tray before it sets.

At this point, place the mixture into the refrigerator for approximately 1 hour, or until the mixture is firm but still a tiny bit pliable.

Step 2: Rolling the Truffles

• 1/2 cup raw hemp seeds (can also use cocoa powder and/or crushed nuts)

Method

Place the hemp seeds in a plate or shallow soup bowl.
To roll the truffles, use a 1 teaspoon size scoop (sometimes labelled a mini ice cream scoop). This method works really well as it prevents you from handling the truffles very much. Alternatively, you can use a small spoon or melon baller. Drag the spoon along the tray to make a small chocolate curl. Then roll into a small ball. Transfer the balls to a parchment lined tray as you work.

It’s important to work fast and keep your hands as cold as possible; otherwise, the heat from your hands will melt the chocolate as you roll the truffles.

Once done, roll the truffles in any coating you prefer. Feel free to experiment here. For example, finely chopped pistachios or other nuts work nicely as well.

The truffles can be made several hours ahead and refrigerated. Serve them close to room temperature, so they melt nicely in your mouth.

Chef's Notes

To make the truffles up to 2 weeks ahead, scoop balls of the chocolate mixture into rough rounds. Refrigerate truffles for 10 minutes. Then, using your hands—dusted with cocoa powder—dip each truffle in cocoa powder to coat. Quickly shape each truffle into a rough round. Refrigerate truffles in an airtight container until ready to serve. Before serving, reshape the truffles into rounds, and roll each truffle in cocoa powder, if desired.

8 Comments

  • Angela M
    Angela M
    You said any type of liqueur could be used. Would a simple sherry be fine??
  • Fran C Rouxbe Staff
    Fran C
    Yes indeed. Add a small amount of sherry to a small amount of ganache and that is how you will determine if you like the flavor.
  • Kamala C
    Kamala C
    Can the liqueur be omitted or can it be substituted with an essential oil for flavor?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Kamala - Thanks for your question and yes, you can omit the liqueur and substitute with an essential oil if you wish - note that when you try that, I would suggest cutting down on the amount to ensure that you achieve the flavor profile you are looking for...thanks again for learning with Rouxbe and all the best. Chef Kirk
  • Donna M
    Donna M
    I'm thinking of adding lavender flavor to these truffles by heating fresh lavender flower heads and/or leaves in the coconut milk and allowing to steep, then removing the lavender before using the coconut milk in the recipe. What type of liqueur might work best with this lavender flavor? Or would it likely be best to just omit the liqueur in this scenario? I may also roll the truffles in crushed pistachios.
  • Char N Rouxbe Staff
    Char N
    Hi Donna: lavender is from the mint family, so you may want to develop a parallel manner to use lavender in the truffles. I do not cook with any type of alcohol, but I do love using lavender powder (food grade) in recipes. Along with the pistachios, a dusting of the lavender would give a lovely taste to the truffles. Just make certain the lavender is the only ingredient listed on the ingredient list. Happy cooking. -Char
  • Vineeta  G
    Vineeta G
    hi i know the recipe reads quality chocolate but will compound chocolate work?i have a lot of compound chocolate with me.if yes , then will the ratio of coconut milk to chocolate be in the same proportion? / /
  • Fran C Rouxbe Staff
    Fran C
    Hello Vineeta, The answer is that you will have to do a test, maybe a quarter recipe and see. Real chocolate, as you have learned, contains cocoa butter, which is extracted from the cocoa or cacao bean and unless it is 100% chocolate, some amount of sugar, and maybe an emulsifier (lecithin). Compound chocolate contains vegetable oil instead of cocoa butter and tempering is not required. Home hobbyists and professionals alike have utilized compound chocolate due to its ease of use and lower price. Generally, quality and taste are sacrificed for ease and price with compound chocolate. Make sure there is no dairy in the chocolate of course. If you like the taste of your ganache made with compound chocolate, give it a go. Use less milk to start and do a test, adding more as needed to get the consistency you are after. Happy chocolate testing to you- Chef Fran

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