Chocolate-Coconut Truffles
by Sarma Melngailis
Living Raw Food
If you’re making these sweets for your kids, remember that chocolate (raw chocolate in particular) can be somewhat stimulating. To avoid turning bedtime into party time, it’s safer to make these a daytime snack.
For truffles with a completely smooth texture, a high-speed blender is preferable. Any other blender most likely won’t puree the shredded coconut, so the truffles might be a little grainy (though still completely yummy).
Yield: Makes about 40 truffles
Equipment
High-speed blender
1/2 cup coconut butter/oil, warmed to soften
3/4 cup agave nectar
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1 cup dried shredded coconut
2 1/4 cups cocoa powder, preferably raw, sifted
In a high-speed blender, blend the warmed coconut butter/oil, agave nectar, vanilla, and salt. Add the shredded coconut, 1/2 cup at a time, and blend until smooth.
Transfer the mixture to a bowl and stir in 2 cups of the cocoa powder until thoroughly combined. Place the bowl in the refrigerator for about 10 minutes or more to set slightly.
Place the remaining 1/4 cup cocoa powder onto a small plate. Spoon heaping tablespoons of the chocolate mixture and roll them into balls. Roll these in the cocoa powder. Store the finished truffles in the refrigerator.
Source Information
Reprinted with permission from Living Raw Food by Sarma Melngailis, copyright © 2009. Published by William Morrow, an imprint of HarperCollins Publishers.
Champagne Truffles – Perfect for Valentines Day
By Chocolatier Oliver Kita
The champagne truffle is one confection that anyone can make and enjoy. The truffle was invented in the nineteenth century by Maitre Dufour, a confectioner from Chambery, France. Some truffles are coated in chocolate and some are not, but a cocoa powder coating is essential to the tongue. This recipe includes Marc du Champagne Cognac from the Cognac region of France…however you may substitute brandy or your favorite similar taste from another country.
Champagne Truffles-Easy to make at home for Valentines Day
Makes 50 truffles, takes about 2 hours from start to finish:
9 oz dark 60% chocolate
2 oz milk chocolate
4 ounces Heavy Cream
2 ounces Unsalted Butter
2 ounces Marc du Champagne Cognac
Finely chop the chocolate and milk chocolate and set aside in a mixing bowl. In a saucepan, bring the heavy cream to a boil. Pour it over the chocolate.
Leave the chocolate to melt for 2 minutes, then whisk lightly in small circles, starting from the center. When the ganache thickens, move the whisk towad the sides of the bowl until you obtain a smooth texture.
Add the butter in small pieces and stir gently until it has melted completely. Add the Cognac. You should be left with a silky , glossy ganache.
Cover with plastic wrap and chill for approximately 45 minutes. Stir occasionally.
Place a sheet of wax paper in a dish that can be refrigerated.
Remove the ganache from the refrigerator and beat vigorously: it should become lighter in color and texture.
Use a plastic piping bag to form walnut sized balls on the wax paper.
Refrigerate the truffles for about 1 hours.
Dust with cocoa powder.
Store in an airtight container in the bottom of the refrigerator. Enjoy within the next few days.
Sesame-Ginger Truffles
Makes about 48 Truffles
The nontraditional combination of sesame and chocolate is brought to life with the addition of ginger. Fresh ginger gives the best results.
Sesame-Ginger Truffle
Ingredients
4 oz (½ cup) Heavy cream
1½ oz (2 tbsp) Light corn syrup
1 oz (¼ cup) Ginger, peeled and grated
1 oz (2 tbsp) Tahini
8 oz (1 1/3 cups) Dark chocolate chopped in ½-inch pieces
1 tsp Toasted sesame oil
½ oz (2 tbsp) Chopped crystallized ginger (optional)
12 oz (2 cups) Dark chocolate or dark compound coating, chopped in ½-inch pieces, for dipping
Toasted sesame seeds or finely chopped crystallized ginger, for garnish (optional), as needed
Instructions
1. Line a 9 × 13–inch baking pan with parchment paper.
2. Combine the cream, corn syrup, and grated ginger in a 2-quart saucepan and bring to a boil.
3. Remove from the heat. Add the tahini and chopped dark chocolate to the cream and stir until smooth.
4. Stir in the sesame oil.
5. Strain the ganache through a fine-mesh strainer.
6. Stir the crystallized ginger into the ganache, if desired.
7. Pour the finished ganache into the baking pan to make a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm.
8. Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand, using a spatula.
9. Allow the ganache to rest at room temperature for 5 minutes. Line a sheet pan with parchment paper.
10. Using a #100 scoop or a teaspoon, scoop out balls of ganache and place on the sheet pan at room temperature.
11. When all of the ganache has been scooped, roll each portion by hand into a round ball.
12. Melt and temper the chocolate for dipping over a double boiler on top of pot of simmering water
13. Dip the ganache centers in the tempered chocolate
14. After dipping, but before the chocolate sets fully, garnish with toasted sesame seeds or finely chopped crystallized ginger as desired.
Keys to Success
• Make sure the ganache has enough time to firm in the refrigerator.
• An hour is a good guideline, but it is okay to leave it longer, even overnight if desired.
• Resting the ganache after mixing allows it to harden slightly, which makes scooping much easier.
Hampton’s Truffles: http://www.thenibble.com/zine/archives/chocolaj-artisan-chocolate.asp