Dairy Free Chocolate Truffles Food

DAIRY-FREE CHOCOLATE TRUFFLES

Steps:

• Pour the coconut milk into a small pan over a low heat and heat through.
• Snap the chocolate into a bowl, add the coconut oil, then pour over the coconut milk and stir gently to combine - it's important not to mix too quickly.
• Stir in the vanilla, then cover the bowl with clingfilm and place in the fridge to set for at least 4 hours.
• When the truffle mixture is almost set, toast the desiccated coconut in a dry frying pan over a medium heat for 1 to 2 minutes, or until lightly golden, then tip onto a plate.
• Return the pan to the heat, scatter in the nuts and toast for 2 minutes, or until golden. Leave to cool for a few minutes, then finely chop and place onto a second plate.
• Spread the cocoa powder over a third plate.
• Using a teaspoon, scoop out little balls of the truffle mixture and roll in the palm of your hands, placing them onto a tray as you go. It's totally up to you how you decorate them - roll the balls in the toasted coconut or chopped nuts, or for a simple finish, roll them in cocoa powder.
• Return the decorated truffles to the fridge for around 10 minutes to firm up, then serve.

VEGAN CHOCOLATE TRUFFLES

Steps:

• Put the chocolate in a medium heatproof bowl. Tip the milk, sugar and vanilla into a small saucepan, then bring to the boil over a medium heat, stirring occasionally.
• Pour the hot milk mixture over the chocolate, leave to sit for 1 min, then stir until the chocolate has melted and the mix is smooth. Cover and chill for 4 hrs until set.
• Roll teaspoons of the mixture into balls using your hands, then transfer to a small baking tray or plate - you may like to wear gloves. You should have about 20 balls.
• Put the cocoa powder on a shallow plate, and roll the chilled truffles in it until well-coated, tapping off any excess, if needed. Chill until you're ready to gift. Will keep in the fridge for up to four days.