Hawai’i is abundant in rare delicacies. From macadamia nuts to lilikoi (passion fruit) to avocados the size of your head, there definitely is no shortage of delicious food. The other night I wanted to surprise Ben with something special. The trick was that it also needed to be local since we’re still taking the Eat Local Challenge. Luckily I realized that we had just bought a big block of our favorite dark chocolate made by Waialua Estate (seriously, this stuff is decadent and rich and so amazing!) from Whole Foods. I decided I’d be surprising Ben with truffles. And not just any truffles. Vegan dark chocolate truffles.
[Waialua Estate is located on ‘O’ahu’s north shore. They grow and sell both coffee and chocolate. Note that Whole Foods sells this chocolate by .56 lbs blocks – that’s a lot of chocolate.]
This recipe is ridiculously simple with chilling the mixture being the most time-consuming piece. It’s a very versatile recipe and I encourage you to play around with the ingredients to suit your tastes. These came out incredibly rich and wonderful. I’ll definitely be making them again soon!
Vegan Chocolate Truffles
[Ingredients – use scant measurements]
- 8 1/2 oz or 250 grams chocolate (no milk content). I used 70% extra dark chocolate
- 2 Tbsp coconut butter
- 1/2 c (minus 2 Tbsp) coconut milk (either light or regular)
- 1 tsp vanilla
- your choice of flavorings (balsamic vinegar, cayenne pepper, coconut, lavender, macadamia nuts, etc.)
- 1/2 c cocoa powder and/or cacao nibs
Chop chocolate into small pieces.
Place coconut butter (which differs from coconut oil in that it includes coconut flesh and has a much stronger flavor and texture) in a 1/2 c measuring cup and fill the rest of the way with coconut milk [this is the vegan substitute for heavy cream so it should be pretty thick].
Heat coconut mixture in a heavy bottom saucepan until it boils.
Remove pan from the flame and stir in the chocolate pieces until mixture is smooth, silky and shiny.
Add in flavorings (use your creativity here). I decided to try out a variety of them, so first I divided the ganache into thirds.
-First third: ~1 tsp of balsamic vinegar
-Second third: ~1 tsp of peanut butter
-Third third (is that grammatically correct?): plain
Chill the mixture in the freezer for about 30-45 minutes or until it is well set (it should be easy to scoop with a spoon and not very sticky).
While the mixture is chilling ready a bowl with your coating(s): nuts/cocoa, cacao nibs, etc. I used this Valrhona powder that I also got from Whole Foods (I looked for local cocoa powder but couldn’t find any. Tisk tisk, Waialua Estate).
Using a spoon or melon baller, scoop a small portion out and shape 1” round balls using as little hand-surface-area as possible (you don’t want to melt the mixture too much).
Roll ganache balls in coatings to cover. I decided to coat the original ganache with lilikoi butter as well as layer the lilikoi butter with cacao nibs and cocoa powder.
Transfer to a tray lined with wax/parchment paper.
Repeat for the rest of the ganache.
Freeze truffles for an hour or so to set.
Enjoy! Makes about 18 1” truffles. And holy moly are they delicious! Because these are essentially being held together by coconut butter I’d keep them at cooler temperatures (we’re keeping ours in the fridge) so that they don’t melt. I can’t wait to make these again with different coatings and mix-ins! I may even make milk-chocolate truffles for my dairy eating friends and family :). They are so rich that a 1” ball is the perfect end to a local meal!