Make sure that you're using full-fat canned coconut milk, not refrigerated carton milk as it is very liquidy. If you can find canned coconut cream, not cream of coconut, that's even better.
The coconut milk adds a nice fruity flavor, subtle enough that you can use this as a base recipe for other kinds of vegan truffles. Add your favorite flavoring extracts like vanilla, almond, coffee, citrus, or peppermint. Make batches of different flavors, combine them in a truffle box, and give these treats away as holiday gifts to friends and colleagues.
These truffles can be stored in an airtight container in the refrigerator for up to 2 weeks, and are best served at room temperature.
Total: 90 mins
Prep: 90 mins
Cook: 0 mins
Yield: 36 small truffles (36 servings)
Ingredients
3/4 cup canned full-fat coconut milk
280g dark chocolate (finely chopped)
1/2 teaspoon vanilla extract
1/4 cup cocoa powder
1/2 cup toasted or flaked coconut
2 tbs Mayi Harvests Golden Wattleseed
(The wattleseeds are roasted and ground to give a distinctly coffee-like aroma and flavour)
pinch Himalayan salt
* Keep aside some extra dark chocolate to coat the truffles and golden wattle seed and toasted coconut to sprinkle ontop.
Steps to Make It
Gather the ingredients.
Place the finely chopped chocolate in a medium, heat-safe bowl and set aside.
Place the coconut milk in a small saucepan over medium-high heat. Heat the coconut milk until it is just under a boil—bubbles should appear along the sides of the pan, but it shouldn’t be bubbling vigorously.
Pour the hot coconut milk over the chopped chocolate and allow it to sit for 1 to 2 minutes so the chocolate can soften. Gently whisk them together until the chocolate is melted and it becomes a smooth, shiny chocolate ganache.
If you leave the ganache plain, it has a subtle fruity flavour from the coconut milk, but it is not extremely noticeable and you could add other extracts or additives to make other flavours. If you want to increase a vanilla flavour, add the 1/2 teaspoon of vanilla extract to the ganache. Taste it and add up to 1/4 teaspoon more if you prefer a stronger vanilla flavour. Add 1tbs golden wattle seed and mix through.
Press a layer of cling wrap directly on top of the ganache. Refrigerate it until it is firm enough to scoop and roll, approximately 1 to 1.5 hours. Check the consistency at the 1-hour mark and give it 30 more minutes if necessary. If you wait too long it will get very stiff and hard to work with.
Pour the cocoa powder in a shallow bowl. Dust your hands lightly with cocoa powder. Use a spoon or a small candy scoop to form small ganache balls, and roll them between your hands to make them round. Roll them in a thin coating of cocoa powder, golden wattle seed and shredded toasted or untoasted coconut. You can eat these truffles as is at this point.
Or, if you would prefer chocolate-covered truffles, melt the optional chocolate in the microwave in 30 seconds intervals until it is smooth and fluid, mixing between intervals.
Using forks, toothpicks, or dipping tools, dip each truffle in the chocolate until it's completely submerged in the coating. Bring it up out of the coating and tap the fork or utensil against the lip of the bowl to remove excess chocolate.
Place the truffle on a foil-covered baking sheet, and while it is still wet, sprinkle the top with toasted or untoasted coconut, golden wattle seed and Himalayan salt.
Repeat until all the truffles have been dipped. Place the tray in the refrigerator for about 15 minutes to set the coating.
Enjoy!
To purchase our Golden Wattleseed visit our online store:
https://www.mayiharvests.com.au/product-page/golden-wattle-seeds-roasted-ground
