Table Talk » Yes, Virginia you can make delicious gluten-free, dairy-free, vegan truffles

I've been making chocolate truffles for years. This year I decided to attempt to try my hand at gluten-free, dairy-free, vegan truffles. My go to recipe is simple, three ingredients: heavy cream, bittersweet chocolate, and butter. Taking the dairy out of it was a lot easier than I thought it would. Coconut milk (regular, not light) has a viscosity similar to cream. I often replace butter with Earth Balance Vegan Buttery Sticks. Vegan chocolate is easy to find, gluten-free chocolate is easy to find, but organic and vegan chocolate, not so easy. Lots of choices for semi-sweet chocolate, not so many choices for bittersweet chocolate. Endangered Species Organic Smooth Dark Chocolate (70% cocoa content) is certified gluten-free, vegan, and kosher. Hurrah!

Before we start: Chocolate + Water = BAD. You must use clean and dry utensils, pans, bowls, etc. throughout the entire process. Even just drop of water in the wrong place has the potential to ruin your chocolate.

Step 1 and 2 of truffle making is easy. Step 3 can be a challenge.

Step 1: Make the center mixture. Heat 3/4 cup coconut milk (regular, not light) over medium heat until hot, but not boiling. Remove from heat. Add 11.5 ounces chopped bittersweet chocolate. (Why 11.5 ounces, you ask? I developed this recipe for Ghiradelli Bittersweet Chocolate Chips, which are packaged in 11.5 ounce bags.) Stir until chocolate is completely melted. Add 1 tablespoon Earth Balance Vegan Buttery Sticks, stir until completely incorporated. Stir until mixture is completely smooth. Line a shallow rectangular pan or container, about 9"x6" with foil. Pour chocolate mixture into container. Let cool on counter. When cool, refrigerate until completely set, a few hours, it should set to the consistency of soft fudge.

Step 2: I usually do this the following day. Turn the center mixture out onto a cutting board. Peel off foil and discard. Cut the mixture into 3/4" strips, then cut each strip into 3/4" pieces. Roll each piece into a small ball. (You can make bigger pieces and balls, I like them this size.) Back in the fridge until you're ready to dip.

Step 3: Dip the centers. Here you have a choice. If you want to store the truffles at room temperature, you need to temper the chocolate. If you're OK with storing the truffles in the refrigerator, you don't need to temper the chocolate. Use your favorite method to temper or melt the chocolate. I use just about 11.5 ounces of chocolate to dip 40 truffles, but if you aren't an experienced dipper, you'll probably use more than that. Also, be prepared to make a mess. And don't forget Water + Chocolate = BAD. Dip the centers in the tempered or melted chocolate.

Today after I dipped them in chocolate, I sprinkled some unsweetened coconut on some of them.

Once you dip them, pop them in the refrigerator to set the chocolate. Box them up and you're done.

P.S. You can get candy boxes at local cake/candy decorating stores or there are lots of online stores that sell candy boxes.

P.S.S. The coconut milk based truffles do not taste coconuty. You'll taste the chocolate, not the coconut. So don't worry about making them for people who say they don't like coconut.

Posted December 7, 2009 3:00 PM in Recipes, Test Kitchen

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Table Talk » Yes, Virginia you can make delicious gluten-free, dairy-free, vegan truffles

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