Tag: Christmas

Chocolate Cream Truffles

3 Comments

Easy to prepare, these chocolate truffles feature a smooth ganache filling, encased with a creamy chocolate coating. Use good quality chocolate for best results.

Chocolate Cream Truffles

Ganache Filling:
1/2 pound/227g semi-sweet nondairy chocolate chips (I use Enjoy Life)
1/2 cup full-fat canned coconut milk
1 teaspoon vanilla extract

For Rolling:
1/4 cup unsweetened cocoa powder
2 tablespoon icing sugar

Chocolate Coating:
180g semi-sweet nondairy chocolate chips (I use Enjoy Life)
1 tablespoon (15mL) coconut oil

Put the chocolate in a medium bowl. Put the coconut milk in a small saucepan. Bring to a simmer. Pour over the chocolate. Stir until all of the chocolate is melted. Stir in vanilla exact. Pour the mixture into a shallow bowl (such as a glass pie plate). Let cool to room temperature. Refrigerate at least 6 hours or over night, until firm.

Line a cutting board or plate with waxed paper. Put the cocoa powder and icing sugar in a small bowl. Mix well. Use a melon baller or a small scoop to scoop the filling mixture into 1-inch balls, putting them into the cocoa mixture. Roll the balls between your palms to create a smooth, cohesive ball.  Put the ball on the waxed paper. Repeat with the remaining mixture. Freeze the balls for at least 30 minutes.

To coat the truffles, melt the chocolate and oil together in a double boiler or in the microwave. Let stand 5 minutes. Remove the balls from the freezer. Dip the balls in the melted chocolate, coating completely. Return to the waxed paper. Repeat with remaining balls. Freeze until completely firm, about 20 minutes, before storing. Store in the freezer or refrigerator.

Vegan Egg Nog

2 Comments

Just like cooked egg nog, this version starts with a custard base then is loaded with flavor and thick coconut milk. If desired, add rum in lieu of the extract, but keep in mind it won’t be as thick.

Vegan Egg Nog

3 cups nondairy milk
1 1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Pinch ground cloves
Pinch salt
1/2 cup agave nectar
5 tablespoons cornstarch
2 tablespoons sorghum flour
1 can full-fat coconut milk, chilled in the refrigerator (I like Thai Kitchen)
1 1/2 to 1 3/4 teaspoons rum extract
1 teaspoon vanilla extract
Nutmeg, for serving

Put 2 1/2 cups of the nondairy milk, the nutmeg, cinnamon, cloves, and salt in a saucepan. Bring to a simmer.

Put the remaining nondairy milk, agave nectar, cornstarch, and flour in a large measuring cup. Whisk well. Pour about 1/2 a cup of the warm nondairy milk into the agave nectar mixture. Mix well. Pour the mixture into the pot with the simmering nondairy milk. Bring to medium heat, continually whisking until thickened, about 5 minutes.

Once thick, remove from heat and whisk for 30 seconds vigorously. Scrape the mixture into a bowl. Cover with a piece of waxed paper or plastic wrap, pressing directly onto the mixture. This will prevent a skin from forming. Refrigerate until it has set, at least 4 hours, but preferably overnight.

After the custard has set, take the coconut milk out of the refrigerator. Pour it into a blender and blend for 2 minutes, until fluffy. Scrape in the custard mixture, as well as the rum and vanilla extract, adding rum extract to taste. Blend until completely smooth.

Serve immediately or refrigerate until serving, reblending just before serving. Pour into serving glasses and dust with nutmeg.

Just a note: I felt the cloves could have been omitted, it was a little strong at first. But once it sat for a few hours, the flavors came together and it was delicious! It didn’t stay as thick after a day or two in the fridge.