Chocolate truffles are so easy to make, it’s amazing that places like Godiva get away with charging so much for them. If you want yours to be even more like the ones at the chocolate shop, you can melt your favorite milk or dark chocolate and dip the chilled truffles in it instead of rolling them in cocoa powder and confectioner’s sugar. Use a fork to remove the truffle once it’s covered in melted chocolate. Let the extra drip off, and place the truffle on wax or parchment paper or in a candy cup. This is a deliciously rich, fancy, no-bake dessert that will impress anyone. Chocolate truffles also make a great gift wrapped up in a cellophane bag or placed in a decorative box or tin. This recipe makes about 20 truffles.
Here it is…another fabulous vegan dessert! You
have to try this. It’s easier than easy, and super delicious. No
cooking is involved, and it comes together in less than five minutes.
So, I told you it’s vegan. Can you guess what
the secret ingredient is? I will give you one hint: it’s not avocado
(although I have been wanting to try this recipe for chocolate avocado pudding).
Here’s a picture of the process:
Have you figured it out? It’s coconut cream!
Isn’t that crazy? Maybe you already knew about this whipped coconut
cream miracle, but I had no idea until I saw this photo tutorial
the other day. Today after dinner (I tried to make shrimp korma—it was
pretty good but I want to tweak the recipe before I share it with you) I
had an extra can of coconut milk and a hankering to try it. But, I
felt like it would be lame to just make and eat a bowl of whipped
coconut cream. So, I searched for a dessert featuring this amazing
stuff, and found and adapted this recipe from
Baking Chic. If you have a can of coconut milk, go put it in the
refrigerator right now so you can make this tomorrow. If you don’t have
a can of coconut milk, go out and buy one, then put it in the
refrigerator so you can make this tomorrow. If you’re in a big hurry,
put your can in the freezer so you can make this in half an hour.
Ingredients (serves one):
Cream from one can of coconut milk, chilled
1-3 tablespoons cocoa, to taste
1-3 tablespoons sugar, to taste
1/2 teaspoon vanilla
Open the can of coconut milk, and spoon the hardened cream off the
top. Save the liquid for something else, like a smoothie. Using an
electric mixer, whip the coconut cream until fluffy. Mix in sugar to
taste and vanilla. The original recipe called for three tablespoons of
sugar, but I thought that would be way too sweet once I saw how little
cream I had (maybe the yield varies by can). Mine was perfect with a
tablespoon and an extra teaspoon of sugar. Set aside a few tablespoons
of the whipped cream to use as a topping. Mix in the cocoa to taste (I
used a tablespoon and a half). Serve the chocolate mousse with the
reserved whipped cream on top.