It is thanks to Julia Child and her Volume Two of Mastering The Art of French Cooking, that I am making this recipe. The chocolate and cocoa spattered pages are a testament to how many times I have made this over the years. Naturally, Julia uses butter; and I encourage you to try it her way when you’re having a dairy meal. My version is non-dairy. I serve these to people who have no knowledge of Kosher rules and they are blown away when they discover I have not used butter. Try these- you’ll be hooked!
Prep time: 15 minutes
Chocolate Truffles
By Published: January 20, 2016
Yield:
- about 18 truffles
Ingredients
- 1/4 cup instant espresso a heaping tablespoon of espresso powder dissolved in 1/4 cup hot water
- 7 ounces semi sweet non dairy chocolate chocolate chips work well
- 2 ounces unsweetened chocolate chopped fine
- 5 ounces coconut spread softened
- 1/4 cup orange liqueur
- 1/2 cup Unsweetened Cocoa, minced unsweetened coconut flakes
Equipment
- 1 small saucepan with cover
- 1 container in which saucepan can sit at least 3 inches high
- 1 whisk
- 1 hand held electric beater
- 1 mini scoop
- 1or 2 plates for rolling truffles in cocoa or coconut
Directions
- Place coffee in saucepan. Add both kinds of chocolate and stir. Cover pan and place in container filled with hot water. Wait about 5 minutes and remove cover. Stir with whisk. If chocolate is not completely smooth, place cover back on sauce pan and refill container with hot water. Check in 2 minutes. Whisk again. The chocolate should be smooth. Remove saucepan from water. Beat coconut spread into chocolate a little at a time. Beat until it is completely incorporated into chocolate before adding the next chunk. When chocolate and coconut spread are blended, add orange liqueur slowly and beat it into the mixture. Chill for about 90 minutes or until firm- but not rock hard.
- You can either use a mini scoop to make balls of chocolate or your hands. The plus of doing it with your hands is that you can make uneven truffles resembling those in nature. The minus of using your hands is that the heat of your hands melts the chocolate and it takes more time. Having done it both ways, I prefer the scoop. 1-2-3- you have small balls of chocolate that you can roll either in unsweetened cocoa or minced dried coconut-toasted or untoasted. Place finished truffles back in the fridge in an airtight container. Remove from fridge about 20 minutes before serving. Delicious!!
