Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: vegan truffles

Showing posts with label vegan truffles. Show all posts

Sunday, February 13, 2011

NEW VEGAN TRUFFLE CHOCOLATE RECIPES FOR YOUR VALENTINE

Rum and orange marmalade truffles rolled in ground pecans

With Valentine's Day fast approaching, I've had quite a few inquiries about my easy vegan chocolate truffle recipe from a February 2007 blog post. Several people asked about making them without the Earth Balance (non-hydrogenated margarine). I provided some suggestions for alternatives, such as using nut butter, and I wanted to try that for myself. I also wanted to re-vamp my old recipe using silken tofu, and this would be a better bet for anyone allergic to nuts, of course. So, below I have posted the results of my truffle-making experiments over the last two days-- a basic recipe utilizing nut butter, and a basic recipe utilizing silken tofu, with some variations for both. After trying these, you can let your imagination run free and make up your own versions!

Now, I want to say that I am NOT a good candy-maker. I don't make candy very often and it always makes me nervous! But I have found making truffles to be quite easy and even pretty fast. (And so satisfying when everyone ooh's and ahh's!)

The main thing is to use high-quality chocolate (and other ingredients) and to be careful when melting the chocolate. (You don't have to worry about that in the second version below-- the one made with the silken tofu-- because a hot mixture is poured over the chocolate in a food processor and it melts as you blend-- couldn't be easier!) But, with the nut butter version, you need to melt the chocolate first. Chocolate can become lumpy or grainy if overheated! I give you 3 different methods of melting. I use the microwave one, but remember that microwaves vary according to their wattage-- the higher the wattage, the hotter and faster they are! Mine is a 1200 watt oven, so it works pretty fast. I check it every 30 seconds and use 50% power.

Remember these 3 things when melting chocolate:
Chop the chocolate into small pieces.

Keep the heat low so that the chocolate doesn’t burn or curdle.

Make sure no water gets into the chocolate as it’s melting, as it may cause the chocolate to seize.

NOTE: See why these are called "truffles" in my older truffle post!

There are many brands of dairy-free, organic, fair trade chocolate and cocoa for you to choose from, by the way-- Cocoa Camino, Dagoba, Equal Exchange, Green & Black's, Trader Joe's, and more! Read the labels, please. Here's a list with more, and another list.

Well, have fun with these and Happy Valentine's Day!

A plate of mixed truffles--Amaretto truffles rolled in crushed espresso beans or almond flakes; Hot and Spicy Truffles (with chipotle powder and cinnamon) rolled in Drinking Chocolate; orange marmalade and rum truffles rolled in chopped hazelnuts and some rolled in cocoa powder.

VERSION #1:
Printable Recipe

BRYANNA’S BASIC VEGAN NUT BUTTER CHOCOLATE TRUFFLE RECIPE

Makes about 14 truffles-- you can double the recipe! (Margarine-free and soy-free)

1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)

1/4 cup nut butter of your choice

1/4 cup liqueur, liquor, strong coffee, juice, Italian non-alcoholic flavoured syrup for coffees and sodas (Monin or Torani), jam or marmalade, or even vegan "dulce de leche"

2 tablespoons nondairy milk or creamer

Optional additions:

1/4 to 1/2 teaspoon spice of choice

grated zest of 1/2 a medium organic orange or 1 organic lime

whatever else strikes your fancy!

For Finishing, approximately 1/2 cup of:

Drinking Chocolate mix (this should be dairy-free; my favorite is Cocoa Camino, but other organic, fair trade brands are Dagoba and Equal Exchange)

unsweetened cocoa powder

crushed espresso beans

crushed cocoa nibs

finely chopped, slivered, ground or flaked roasted nuts

lightly toasted grated or flaked coconut

Place the chocolate in the top of a double boiler over barely simmering water, or you can melt it in a microwave-proof bowl or measuring pitcher in 30-second intervals at 50% or lower power until soft (it will actually finish melting completely when you stir it!). Or you can melt it in a heat-proof bowl in a 200ºF oven (a toaster oven, perhaps?) for 5-10 minutes. Cook until just chocolate melts, stirring often. Do not overheat. With an electric mixer, beat in the nut butter. Gradually beat in the liquid(s), beating constantly to keep the mixture creamy and smooth. Cover and refrigerate 1-2 hours, until firm.

With your hands, roll the mixture into approximately 1" balls. Roll balls in the finishing mixture of your choice, shaking off excess. If your hands get too warm, wash them off in very cold water and dry thoroughly before resuming.

You can place the truffles in little candy cups, if you like-- gold foil ones are nice.

VARIATIONS:

1.) BRYANNA’S VEGAN HOT AND SPICY CHOCOLATE TRUFFLES

Makes about 14 truffles-- you can double the recipe! (Margarine-free and soy-free)

1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)

1/4 cup peanut butter, or other nut butter of your choice

2 tablespoons Kahlua, rum or strong coffee, or rum-flavored Italian non-alcoholic syrup for coffees and sodas (Monin or Torani)

2 tablespoons nondairy milk or creamer

Additions:

1/4 teaspoon chipotle chilli powder (or you can use ancho, or any favorite)

1/4 teaspoon cinnamon

2 tablespoons chopped cocoa nibs (for crunch!)

For finishing:

1/2 cup of Drinking Chocolate mix (this should be dairy-free; my favorite is Cocoa Camino, but other organic, fair trade brands are Dagoba and Equal Exchange)

Follow the directions in the basic recipe.

2.) BRYANNA’S VEGAN RASPBERRY ALMOND TRUFFLES

Makes about 14 truffles-- you can double the recipe! (Margarine-free and soy-free)

1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)

1/4 cup almond butter

2 tablespoons good-quality raspberry jam

2 tablespoons nondairy milk or creamer OR raspberry liqueur or raspberry Italian non-alcoholic raspberry-flavored syrup for coffees and sodas (Monin or Torani)

Finishing:

chopped, slivered or flaked almonds, lightly toasted

Follow the directions in the basic recipe.

***********************************************************

VERSION #2:
Printable Recipe

BRYANNA’S BASIC VEGAN SILKEN TOFU GANACHE-BASED CHOCOLATE TRUFFLES

Makes about 15 truffles-- you can double the recipe! (Margarine-free)

1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)

1/3 cup extra-firm silken tofu

1/4 cup TOTAL liquid-- any combination of liqueur, liquor, strong coffee, juice, Italian non-alcoholic flavoured syrup for coffees and sodas (Monin or Torani), jam or marmalade, or even vegan "dulce de leche"

Optional additions:

1/4 to1/2 teaspoon spice of choice

grated zest of 1/2 medium organic orange or 1 organic lime

whatever else strikes your fancy!

For Finishing, approximately 1/2 cup of:

Cocoa Camino Drinking Chocolate (this should be dairy-free; my favorite is Cocoa Camino, but other organic, fair trade brands are Dagoba and Equal Exchange)

unsweetened cocoa powder
ground dark chocolate

crushed espresso beans

crushed cocoa nibs

finely chopped, slivered, ground or flaked roasted nuts
lightly toasted grated or flaked coconut

Break the chocolate up (not necessary if you use chocolate chips) and process it finely in a dry food processor. Leave the chocolate in the processor.

Blend the tofu and total liquid together in a small blender container or with a hand/immersion blender until VERY smooth. Heat it in the top of a double boiler over simmering water until almost to the boiling point, or microwave it in a microwave-safe bowl for about 45 seconds at 50% power, or until very hot, but not boiling. (If the mixture seems to curdle at all, blend it again until smooth.)

With the motor of the food processor running, pour the hot mixture in through the feed tube. Process until the mixture is smooth and the chocolate melted.

Scrape the mixture into a mixing bowl and refrigerate. Allow to chill for about an hour before shaping.

With your hands, roll the mixture into approximately 15/ 1" balls (they don't have to be totally round if you are making them look like real "truffles"). TIP: If your hands get too warm while you roll, wash them off in very cold water and dry thoroughly before resuming. Roll the truffles in the finishing mixture of your choice, shaking off any excess.

You can place each truffle in little candy cups, if you like-- gold foil ones are nice.

VARIATIONS:

#1) BRYANNA’S VEGAN ALMOND/ESPRESSO CHOCOLATE TRUFFLES

Makes about 15 truffles-- you can double the recipe! (Margarine-free)

1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)
1/3 cup extra-firm silken tofu

2 tablespoons nondairy milk

2 tablespoons Amaretto liqueur, OR almond-flavored Italian non-alcoholic syrup for coffees and sodas (Monin or Torani)

For Finishing:

1/2 cup crushed espresso beans and/or lightly-toasted flaked almonds

Follow the directions in the basic recipe.

#2.) BRYANNA’S ORANGE MARMALADE/HAZELNUT (OR PECAN) TRUFFLES

Makes about 15 truffles-- you can double the recipe! (Margarine-free)

1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)

1/3 cup extra-firm silken tofu

2 tablespoons good-quality orange marmalade
2 tablespoons rum OR rum-flavored Italian non-alcoholic syrup for coffees and sodas (Monin or Torani)

Finishing:

1/2 cup finely-chopped or ground lightly-roasted hazelnuts or pecans

Follow the directions in the basic recipe.

Enjoy!

Monday, February 12, 2007

VEGAN TRUFFLES FOR YOUR SWEETIE ON VALENTINE'S DAY!

UPDATE: HAPPY VALENTINE'S DAY 2011! At this new post, I've posted 2 new vegan truffle recipes, with variations, that do not contain margarine or vegan butter-- one is nut butter-based, and one contains silken tofu.

You gotta have chocolate on Valentine's Day, right? Well, we certainly do! As I've mentioned before, though, I'm not much of a candy maker. But, I discovered some years ago that truffles are actually not very hard to make, and make an impressive gift for your sweetheart! Believe me, if I can do it, you can do it!

Why are chocolate truffles called truffles, anyway? These candies, based on ganache (which is generally chocolate mixed with cream to make a smooth mixture, but in this case, liqueur and vegan butter are used instead of cream), resemble the French mushroom-like fungus of the same name. And, like the original truffle, chocolate truffles also denote luxury and a sumptuous taste experience.

I make a basic dark chocolate truffle mixture with a few variations that we like-- coffee, orange, and raspberry-almond. I use appropriately-flavored liqueurs for deep flavor (and maybe a bit of buzz?) If you don't use alcohol, you can substitute a flavored syrup used for special coffees and Italian sodas (like Monin or Torani.)

You can find organic, vegan (and often fair trade) sugar, powdered sugar, chocolate, and cocoa on many online vegan grocery sites, such as:

Vegan Store (Pangea)

healthy-eating.com

Vegan Essentials

Vegangoods.com (A Different Daisy)

Cocoa Camino (organic, fair trade) has chocolate chips that are vegan. I use Vivani dark chocolate, or Denman Island dark chocolate, but there are others. Dagoba has a wide range for baking. Newman's Own has some vegan bars, all organic, fair trade. Check out some of the online vegan stores I mentioned above for other brands of vegan, organic chocolate and chocolate chips. There are more every year!

I use organic, fair trade Cocoa Camino unsweetened cocoa powder. Other organic cocoa powders (unsweetened) include:
Rapunzel,
Ah!Laska, Fairly Traded cocoa, Now Foods Organic Cocoa Powder, Green and Black's ( a UK brand, but available in North America), Organic Dutched and Natural Cocoa.

BRYANNA'S VEGAN DARK CHOCOLATE TRUFFLES
makes about 2 dozen

12 oz. organic vegan semisweet chocolate
1/4 c. vegan butter, softened (try my homemade palm oil-free vegan Buttah)
1/2 c. liqueur of choice (or flavored syrup for Italian coffees and sodas)
Unsweetened organic cocoa powder
blended with organic powdered (icing) sugar (equal amounts)
(Organic, vegan powdered sugars: Hain, Rapadura, Wholesome Foods, Woodstock Farms, Nature's Flavors, Florida Crystals.)

OR, instead, use ground, chopped, or slivered lightly-toasted nuts
(your choice-- could be almonds, walnuts, pecans, Brazil nuts, hazelnuts or filberts, macadamia nuts, coconut, etc.)

Break up the chocolate in very small pieces. Place in the top of a double boiler over barely simmering water. Cook until chocolate melts, stirring often. Transfer to a medium-sized bowl. With an electric mixer, beat in the Earth Balance. Gradually beat in the liqueur, beating constantly to keep the mixture creamy and smooth. Cover and refrigerate 1-2 hours, til firm. With hands, roll mixture into 1" balls. Roll balls in cocoa mixture or nuts, shaking off excess.

You can place them in little candy cups, if you like-- gold foil ones are nice.

Equally divide between two pint freezer bags with zip-lock tops. Remove excess air and seal. Can Freeze up to 6 months.

Nutrition Facts
Nutrition (per truffle, rolled in cocoa/sugar mixture): 109.2 calories; 44% calories from fat; 6.2g total fat; 0.0mg cholesterol; 21.8mg sodium; 65.5mg potassium; 12.4g carbohydrates; 0.3g fiber; 1.3g sugar; 12.1g net carbs; 0.8g protein; 2.6 points.