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PEPPERMINT TRUFFLES | easy dairy-free, vegan chocolate truffle recipe

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[youtube https://www.youtube.com/watch?v=rD1d2xuDKHs&w=560&h=315]

– It's my birthday week, and that means it's time for something with chocolate and peppermint If you've been following my website for any amount of time, you know that I always do something with chocolate and peppermint on my birthday

It's a tradition So today I'm whipping up peppermint truffles that could not be easier to make and only have four ingredients They're rich, and creamy, and decadent, and melt in your mouth And bonus, they're also dairy-free, vegan, and paleo-friendly I also wanted to remind you guys that my birthday giveaway for a brand-new Vitamix blender is still open for a few more days, and if you miss some of the details, make sure to go back and check last week's video

Lastly, I do my best to upload videos weekly-ish, but I'm not always the best at uploading on the same day or time So I wanted to remind you turn on notifications on my channel It takes just two seconds, and that way you won't miss any future videos All right, let's get to making these truffles We'll start by filling a pot with one-to-two inches of water to create a double boiler on the stove

So turn the heat to medium, and bring the water to a simmer While we're waiting for the water to simmer, let's chat about the ingredients, and the first is chocolate chips Pascha is my favorite brand of chocolate chips as they're gluten-free, dairy-free, and soy-free I also recommend using chocolate in the range of 50 to 60% cacao for this recipe, and not too dark; otherwise, the truffles will be more bitter When it comes to the coconut milk, do use canned, full-fat coconut milk, and not refrigerated coconut milk in a carton

The full fat is what helps to make these truffles so creamy and delicious And lastly, grab yourself a high-quality peppermint extract After trying several brands, I definitely prefer Nielsen-Massey for a crisp and fresh peppermint flavor Give your can of coconut milk a shake to make sure it's well mixed, then add six tablespoons of coconut milk to a mixing bowl And since we're creating a double boiler, you'll wanna make sure that your mixing bowl sits properly on top of your pot before adding the coconut milk to it

Once your water is simmering, sit your bowl on top of the pot, and let the coconut milk warm up for a minute or two Measure out one-and-a-half cups of chocolate chips, which is about nine ounces, though the 88 ounces in a standard bag of Pascha chocolate chips works just fine Add the chocolate chips to the warm coconut milk, and give it a stir The heat from the milk should start to melt the chocolate pretty quickly, but keep stirring until it's fully melted and silky smooth

(upbeat music) Once the chocolate and coconut milk are fully combined, remove the bowl from the heat Add one-and-a-half teaspoons of peppermint extract, then give it a stir You could always add more or less peppermint flavor to suit your personal preference, though I love a strong peppermint flavor that's reminiscent of a peppermint patty At this point, the chocolate should look like a thick chocolate glaze, which is perfect Transfer it to the fridge for about two hours so it has time to chill and firm up

When the chocolate is ready, remove it from the fridge, and set it to the side Add a quarter cup of cacao powder to a plate, which is what we'll roll the truffles in You could also keep the truffles plain, or roll them in chopped nuts, powdered sugar, or sprinkles The next step is very hands-on, and it will get a bit messy So if you have any rings, you'll definitely wanna remove those now

To scoop the truffles, you'll need a small cookie scoop that holds about two teaspoons of chocolate, and I'll link this small one below The chocolate should be firm but soft, so fill the scoop, scrape off any excess, then roll it between your hands The chocolate will start to melt quickly from the heat of your hands, so you want to move through this step fairly fast (upbeat music) Once you've got a nice round ball, roll it around in the cacao powder, and then set it on a plate Repeat this process until all of the balls are formed, and you should end up with about 16 to 18 balls when you're done

(upbeat music) At the end of this process, your hands will be quite coated in melted chocolate and cacao powder, but that's okay because you've now got the most decadent, rich, and indulgent peppermint truffles to bite into and enjoy These truffles will hold up at room temperature, which makes them perfect for a party, though I personally prefer them slightly chilled from the fridge I hope you guys enjoyed this easy dessert recipe, and I'm gonna enjoy the rest of these for my birthday (gentle music)

Source: Youtube

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