I decided to make some homemade truffles for my friends and family for Valentines Day this year. This is such a good recipe and makes super delicious, healthy truffles. I decided to use both white and dark chocolate for the coating on top. I also put some red food dye in the white chocolate (which is not vegan), after all the truffles had been dipped, to make the drizzle on top of the truffles a bit more festive. Put them in some nice boxes with a bow to make them perfect for gifts.
Makes 36 truffles
Cashew Cream Ingredients:
1 cup whole raw cashews
¼ cup agave nectar
1 tsp. pure vanilla extract
¼ tsp. guar gum
2 cups vegan dark chocolate (72% to 75% cocoa), chopped, divided
1 tsp. pure vanilla extract
- Rinse cashews, cover with cold water, and soak 3 hours. Drain, then blend with ⅔ cup room temperature water, agave, and vanilla, starting on low blender speed, and quickly increasing to high speed. Blend 1 minute, or until perfectly smooth. Add guar gum, and blend at low speed for 30 seconds, then blend at high speed for another minute. Pour 1 cup Cashew Cream into small saucepan, and set aside.
- Process chopped chocolate in food processor until powdered. Add 1 cup chocolate to cashew cream in saucepan, and cook 1 minute over low heat, stirring slowly and constantly until chocolate is about two-thirds melted. Remove pan from heat, and continue to stir gently until chocolate is completely melted into a smooth ganache.
- Line 8-inch square baking pan with parchment paper large enough to cover and hang over sides. Spoon ganache into pan, smooth top, and chill for 2 hours, or until firm. Freeze for 4 hours, or overnight.
- Lift ganache block onto cutting board, using the sides of the parchment paper to pick it up. Flip over and remove parchment paper (it will be sticky). Square edges with a sharp knife, and cut block into 36 square truffles. Return to freezer.
- Place ¾ cup powdered dark chocolate in deep, heat-proof bowl set over saucepan of barely simmering water. Stir once or twice until the chocolate is almost melted. Remove bowl from heat and add remaining powdered chocolate, and whisk vigorously until chocolate is melted. Check temperature with a thermometer: when temperature drops into low 80s, return bowl to heat, and slowly bring temperature back up to between 88F and 90F.
- Remove truffles from freezer, and let stand at room temperature for 5 minutes. Drop 1 truffle into center of melted chocolate till completely submerged. Remove truffle with a fork, and hold over bowl until dripping subsides. Wipe bottom gently on side of bowl, and place on a parchment-lined baking sheet to set. Repeat with remaining truffles. Refrigerate for 5 to 10 minutes to harden coating. Drizzle with remaining tempered chocolate.
*Warning: Recipe takes approximately 12 hours to make, but can be split into 2 days.
Nutritional Facts: per truffle
80 cal; 1g protein; 7g total fat (4g sat fat); 8g carb; 0mg chol; <1mg sod; 1g fiber; 5g sugars
*This recipe is based off of a recipe from Vegetarian Times Magazine