Of all our posts to Lemony Thyme or Facebook….Adventures in Chocolate get the most attention. After several weeks of posting crazy decadent desserts I had a friend request something non-dairy (but I got the feeling a fresh fruit parfait wasn’t what she was envisioning). So I present you with Chocolate Truffles, easily converted to non-dairy.
According to the Internet research I’ve done, there are a couple of brands of chocolate chips that do not contain milk. Ghirardelli being one of them, however they do state that their chips and cocoa are manufactured in a facility that uses milk. So if you have extreme milk allergies….this recipe is not for you. Begin by heating non-dairy whipping cream to a boil, then pouring it over the chocolate chips. Stir cream/chip mixture until the chocolate has melted. Cover bowl and refrigerate until firm…about 2 hours. Using a melon baller, scoop out chocolate balls and place on a parchment lined baking sheet and freeze for about 20 minutes.
Prepare coatings in individual bowls. I used Ghirardelli sweet cocoa powder, shredded unsweetened coconut, chopped pecans, confectioners sugar, and malted milk powder. Remove balls from freezer and roll each one in desired topping. Return to sheet, cover and refrigerate until ready to serve. Will keep in refrigerator for 10 days….yeah right!! I’ll be delivering these to my friend…stat!
And as a bonus, today in honor of the last day of the Country Fair, I’m going to incorporate these truffles into my own Crazy Fabulous Fair Food Creation…Inside Out Dusty Miller Sundaes…deep fried served on a stick.
- 12 oz. Ghirardelli semi-sweet chocolate
- ⅔ cup nondairy whipping cream
- 2 Tbl. Ghirardelli Sweet Ground Chocolate
- 2 Tbl. Confectioners Sugar
- 2 Tbl. each of assorted chopped nuts (pistachios, almonds, hazelnuts)
- 2 Tbl. shredded unsweetened coconut
- Finely chop the chocolate by hand or in a food processor, and place in a medium bowl.
- Microwave cream in a microwave safe glass bowl for 1-2 minutes until boiling or pour into a small heavy sauce pan and bring to a rolling boil over medium heat.
- Pour cream over chocolate and with a wooden spoon gently stir to melt the chocolate. Don't whisk or you'll incorporate air.
- Cover, chill until firm about 2 hours.
- Line baking sheet with parchment paper. With a melon baller, drop mixture by rounded spoonfuls onto prepared sheet.
- Freeze until firm, about 20 minutes.
- Place the cocoa, confectioners sugar, coconut, and chopped nuts into separate bowls.
- Roll balls into separate coatings, then quickly roll between your palms to form perfect rounds shapes. Reapply coating if too much falls off.
- Return to parchment lined baking sheet in a single layer.
- Cover with plastic wrap and chill until ready to serve.
- Can be made 10 days ahead. Keep refrigerated.
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