Chocolate Truffles – Sylvia-Style

So yesterday in the kitchen, aside from making my tortilla wrap for a very late lunch:

Cilantro Jalapeno Flour Wrap with Boar's Head Spiced Ham & Oven Gold Turkey Breast, with some shredded Mozzarella Cheese & Lettuce

I was also making something else as well.

Vegan Chocolate Truffles: Some dipped in cocoa powder, some dipped in cocoa AND matcha powder ;)

I used two different kinds of chocolates, mainly because one I felt was too sweet and then the other I felt made the whole batch too bitter. In the end, the bitter overpowered the semi-sweet. So I added some agave nectar to it. A girl’s gotta have some sweetness in her life, right? Don’t worry, I added so little that I couldn’t even taste it that much, but at least I also couldn’t taste the bitter as well. ;)

I took the recipe from here and modified it, substituting the full-fat coconut milk for raw cashews and cold water, blended together in my sexy lover (the Vita-Mix) until it turned into sort of a heavy cream consistency.

Raw Cashews Soaked in Water

Raw Cashew Cream: It actually looks like heavy cream!

Baker's Semi-Sweet Chocolate Squares

I opted out of using the pure vanilla extract and maple syrup, because the semi-sweet baking squares were already sweet enough – for me, at least. I melted the chocolate baking squares in a bowl in the microwave and then stirred it into the cashew cream until it turned brown.

What vegan truffles are made of: Raw cashew cream & melted chocolate squares ;)

Then I put it in the fridge overnight. The next morning, I rolled them into balls, dusted them in a fine layer of cocoa and matcha powder, and then stuck them back in the freezer to continue chilling.

Close-Up of the Sweeties Vegan Chocolate Truffles: Look at all that green dusting!

Pretty, aren’t they? :-D

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