I clearly need to reassess my priorities. Late night vegan dark chocolate truffle making guh. The process was a curious thing as at the last minute I went vegan by swapping out heavy cream and regular butter for a rice cooking cream and margarine (which, and lets be serious here, is cheaper and contains most if not the exact same ingredients as fancy vegan “butter” spreads). I usually don’t bother going vegan when it comes to desserts :T
I was mostly concerned about the consistency of the ganache and whether it would firm up enough. Because of the consistency of both the margarine and the rice cream (which was bordering skim milk territory as it was heated) I reduced the amount of both and yet it still turned out a little too soft for my liking. I also used a vegan milk chocolate recipe for the coating but didn’t bother with the optional soy lecithin granules.
But to report on the end result! Which came a lot sooner as I got a wee bit impatient and threw them in the freezer so they’d set faster as I reeeeally wanted to see how the rice cream tasted. They turned out absolutely perfect!
Recipe for (semi-quick) Vegan Cocoa dusted Truffles with Dark Chocolate ganache
Yields 25-30 truffles/Quick time: 2-3 hours
For the ganache
- 100g 72% dark chocolate, chopped
- 100-115ml vegan heavy cream*
- 1 tbsp vegan butter
*Note: This is the finicky part. For the vegan cream I used Isola Bio Rice Cream for cooking, however I know ready made vegan products are hard to come by at times so [here] is a recipe. If you find your vegan cream is on the thinner side (as the Isola was) opt for the 100 ml, but if it’s the same consistency as regular heavy cream go for the full 115ml.
For the shell and dusting
- 2 cups cocoa powder
- 112g vegan milk chocolate* (recipe here)
*Note: This was just enough, however I’d recommend doubling the recipe while making this to be sure you have enough coating, while setting 1/4 of it aside to set and snack on for later!
- Place the chopped chocolate in a bowl
- Heat the cream in a sauce pan on medium-high heat and stir continuously until it comes to a rolling boil
- Remove from heat and slowly pour over the chopped chocolate, letting it sit for 2-3 minutes
- Stir gently to mix, then let sit until cooled to 95F (35C) - approximately 5 minutes post-mixing for those without a candy thermometer
- Once cooled, add butter and mix to thoroughly combine - but not too vigorously as you don’t want bubbles!
- Let the ganache cool for 1-1.5 hours or until firm enough to pipe OR if you’re impatient like me, throw it in the freezer, checking and stirring every 10 minutes until firm
- Cover a large baking sheet in wax paper (and if you’re going to the quick route - fill a large deep dish plate with the cocoa powder)
- Check ganache, once it’s firm, scoop it into a piping bag
- Start piping those babies into small blobs (about 3/4 the size of a small rubber ball) onto the wax paper
- Let the blobs sit at room temperature overnight to set OR pop them in freezer again for about 10 minutes, checking to make sure they don’t actually freeze (you want them to still be workable but not so soft that they’ll melt in your hands)
- Prepare the vegan milk chocolate immediately prior to beginning the finish, let it cool slightly while you roll your firmed blobs into balls
- Going one at a time, dip the balls into the milk chocolate and immediately roll the truffle in the cocoa butter until fully covered
- Allow the milk coating to fully set before transferring to a serving tray OR transfer five or so semi-firmed truffles (you should be able to take them out of the cocoa without ruining the shape) tto a tray covered with wax paper and place them in freezer to speed along the setting process; pulling them out once they’re fully set and put the next coated batch in