The Comforting Vegan : Vegan Chocolate-Hazelnut Truffles

Vegan Chocolate-Hazelnut Truffles

Whether its Valentine’s Day or someones birthday, we think of candies to be a nice gesture to show you care. With this recipe you can not only give someone a gift and show that gesture but make it even more personal when you make it yourself. A great recipe to have kids help with and make as a gift for someone they love…just watch out, they may lick their fingers. You can change up the nut or dredge in anything from cocoa powder to shaved coconut. Great made with leftover ganache or a fresh batch, you and/or your loved one can enjoy a homemade goodie that will have them not only impressed but have their sweet tooth satisfied. Serve by itself as a dessert or along side a nice glass of wine or vegan milk. Enjoy!

Ingredients

Vegan Chocolate Ganache 8 oz vegan chocolate, chopped or chips 1/2 cup coconut milk or vegan milk of choice (the richer the better)  1/2 Tablespoons vegan butter

1 teaspoon vanilla extract 

1 Tablespoon corn syrup or maple syrup

Pinch salt

Additional

8oz vegan chocolate, for coating 1/4 to 1/3 cup cocoa powder, as needed

Whole Hazelnuts, plain or roasted

Directions

In a small saucepan, heat the all the ganache ingredients over medium heat just until it boils. Immediately turn off the heat once melted. Whisk until melted and smooth. 

Ganache

Chill, uncovered in the refrigerator, at least a couple hours to set the ganache. Refrigerator for 1 hour at least.

Chilled Ganache

Using a melon baller, spoon or measuring spoon, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan or plate and set aside.

Truffle Setup

Chilled & Re-dunked Truffle

In the meantime, place the 8 ounces of chocolate into a medium sauce pan or chocolate melting pot. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees (DO NOT allow the chocolate to go above 94 degrees) If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands and add in your hazelnut to the center. Use powder-free vinyl or latex gloves, if desired.

Dip a slotted spoon into the chocolate, place truffles 1 at time onto the spoon and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue dipping and dredging.

Dredged Truffle in Cocoa Powder

After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour or store in an airtight container in the refrigerator. Serve Truffles out of the fridge or you can serve them at room temperature. Enjoy!

Vegan Chocolate-Hazelnut Truffles

–Amy