I recently made a dessert that called for vegan chocolate ganache and being the freaker that I am, made double the recipe just to make sure I didn't run out. Well, that left me with a quart of delicious ganache and no where to go with it, except to these truffles! Man they were easy and satisfying to make! I had extra coconut too so I rolled them in that. Next time I might try cocoa powder with a bit more chile to have even more kick, or toasted coconut. The un toasted did give it a sort of nice chewiness contrast to the chocolate so maybe I'll make a few of each. This recipe does yield quite a few truffles so it's great for gift giving season or just cut it way down.
Chocolate Chile Coconut Truffles
8 ounces bittersweet dairy-free chocolate, coarsely chopped
8 ounces semisweet dairy-free chocolate, coarsely chopped
1 15-ounce can coconut milk
1/2 t. pure vanilla extract
1 t. Mexican chile powder
1 pint unsweetened dried coconut flakes
Preparation:
Make the ganache filling. Place the dairy-free dark chocolate in a heat safe bowl. Set aside. In a small saucepan over medium-high heat, heat the coconut milk until it just starts to boil, add chile and whisk well to combine. Pour the hot coconut milk over the chopped chocolate, and let sit for 5 minutes without stirring. After 5 minutes, add the vanilla extract and stir the mixture using a wooden spoon until smooth and glossy. (This will take about 1-2 minutes of continuous stirring.) Pour into a shallow container and refrigerate until semifirm, about an hour.
Put the mixture into a bowl of a stand mixer and whip until fluffy, about 5 minutes. Wearing gloves, roll 1/2 teaspoons of chocolate into small balls, roll in coconut and drop on a parchment lined baking sheet. Refrigerate until the chocolate is firm, about 15 minutes.
yields about 70 truffles
