Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, December 27, 2010

Dark Chocolate Brandy Truffles

While DH was in grad school we hung out with a core group of friends who all liked to cook and bake. One member of our group made truffles one Christmas- the most evil, rich and decadent bits of chocolate I've ever had - and he shared the recipe with me. This year I've made them dairy-free, and they are just as fabulous as they were then. The original recipe called for 2 pounds of chocolate, 1 pound of butter and heavy cream. This recipe by Joy of Baking was smaller in scale and came closest to the original, so I modified it to suit my needs. It came out great. I might not be able to make fudge to save my life, but who cares with these truffles in my arsenal?


There is no need to go berserk trying to make truffles round and perfect. They are not supposed to be perfect, they are supposed to look like real truffles - like mushrooms coated with a thin layer of dirt. I think homemade truffles have personality, more so when they are slightly misshapen and cute!

Dark Chocolate Brandy Truffles
8 oz. dairy free, soy free semisweet chocolate (such as 365 Swiss Dark Chocolate)
3/4 cup full fat coconut milk (such as Thai Kitchen)
2 tbsp. dairy free, soy free margarine (such as Earth Balance)
2 tbsp. brandy
1/2 cup dutch cocoa powder
1/2 tsp. cinnamon

The way you are supposed to do it: Chop the chocolate into small pieces and place in a stainless steel bowl. Bring the coconut milk and margarine to a boil and pour over the chocolate in the bowl. Let sit for 5 minutes, then stir until the chocolate is melted and smooth.

The way I do it: Chop the chocolate into chunks and place in a medium saucepan with the coconut milk and margarine. Heat over very low heat, stirring constantly, until chocolate is almost all melted. Turn off the heat and continue stirring until all the chocolate is melted and smooth.

Stir the brandy into the melted chocolate. Pour into an 8 inch baking dish, cover with plastic wrap and refrigerate several hours to overnight, or until firm.

Sift together the cocoa and the cinnamon. Take the truffles out of the refrigerator. One by one, scoop small spoonfuls of chocolate and roll them into bite-sized balls, then roll in the cocoa. The truffles will be soft and will stick to your hands - it helps to dust your palms with cocoa to keep the chocolate from sticking them them too much. Drop each truffle into a mini paper baking cup. They should look a little misshapen, not perfectly round. Store in the refrigerator. Bring the truffles to room temperature before serving.

3 comments:

Ina said...

Yum, those look so good! I saw pure organic coconut cream at the store the other day...that would be delicious too!

P. said...

Oh, those look so, so good! Heavenly!

Anonymous said...

They were really, really good, as were the other ones you describe below. Trust me! Erin, thanks for bringing them on Christmas. All the desserts were really stellar.