These creamy, smooth chocolate truffles are the most decadent indulgence - yet they contain no dairy or gluten. Make up a batch for holiday entertaining or gift giving . . . or for your own secret little Santa stash! (Skip to recipe.)
Every holiday needs a little indulgence, and a little time to relax.
These little truffles will give you both. They are smooth and rich and decadent enough to feel like a rich indulgence and so quick to make that you can relax and put your feet up in the time you have to spare.
They are equally perfect for a classy addition to a holiday treats platter or on their own with coffee as an elegant dessert.
And shhhhhh . . . don't tell anyone, but they are gluten free and dairy free!
They evolved from a rich fudgy chocolate sauce I have made for years - we call it Mississippi Mud Sauce. With a few tweaks, it grew into these sophisticated truffles.
And I'll let you in on another little secret - these are delectable right out of the freezer! - so you'd better hide them deep in there, under the frozen sauerkraut or under those fish heads you're freezing for fish stock later in the year. (Let me know if that's enough to keep you out of there - it doesn't always work for me.)
If you whip up a batch of these quickly now, you can have a few to nibble while you sip your eggnog and wrap presents tonight after the young'uns are in bed. And if there are any truffles left, wrap 'em in shiny paper and give them as a hostess gift. You'll be invited back, I'm sure.
Kitchen Frau Notes: Any regular smooth peanut butter works perfectly here, but if you're using a natural peanut butter (the kind with only peanuts in it) look for a brand that's really smooth. Some of the natural ones tend to be gritty - which is fine for a peanut butter sandwich, but not so velvety for a truffle. I've found the 'Natur' brand to be the smoothest one I can find here in Alberta.
This recipe is not the place to use light coconut milk. Premium full-fat is best here. I find it easiest to scrape the whole can of coconut milk into a large bowl (the solid part usually separates from the liquid part) and whisk it vigourously until it is smooth, then measure it. The leftover can be frozen in small containers, or ice cube trays then popped into a freezer bag for later use in curries, or smoothies or sauces.
These truffle treasures are best kept in the refrigerator (or freezer - see above) because the melting point of coconut oil is about 25° C, so they get quite soft at room temperature. Take them out of the fridge a few minutes before you are to serve them.
- ¾ cup (150gms) sugar
- ⅓ cup (80ml) unsweetened cocoa powder
- ⅓ cup (80ml) premium full-fat coconut milk
- ⅓ cup (80ml) coconut oil, solid or liquid
- ¼ cup (60ml) smooth peanut butter (or other nut butter)
- Coatings to roll the truffles in: cocoa powder, toasted coconut, toasted ground hazelnuts or almonds, chocolate sprinkles, even candy sprinkles for fun.
Measure the peanut butter and set aside.
Put sugar, cocoa powder, coconut milk, and coconut oil into a small saucepan. Over medium heat, stirring constantly with a wire whisk, bring the mixture to a boil. As soon as it boils, remove the saucepan from the heat and stir in the peanut butter. Whisk until smooth.
Let sit at room temperature until cool, stirring occasionally. Cover the saucepan and set it into the refrigerator to chill. This will take at least an hour or two, but it can even be left in there overnight if you don't have time to get to it.
Set your coatings out in individual small bowls. (Toast the nuts and coconut in a 350°F oven for 5 to 10 minutes until golden and fragrant, or in a small heavy skillet over medium heat, stirring constantly until golden.) I like to have a sink full of warm soapy water with a dishcloth in it ready while I roll these truffles, so that I can clean my hands after every few truffles or between changes of coatings.
With a melon baller or teaspoon, scoop out a cherry-sized ball (about 2 teaspoons/10ml) and roll it quickly between your palms into a smooth ball, then roll in the topping of your choice.
Continue until finished, placing them in a single layer in a shallow wax-paper-lined tray, or in individual little foil or paper candy cups. If the mixture gets too soft while you are working with it, just pop it into the freezer for a few minutes, but if you work quickly that shouldn't happen.
Chill again before serving.
(Hide a few for the cook.)
I bet Santa would like a few of these, too, with his milk!
Makes 3 dozen gluten free dairy free truffles (plus a couple extra for the cook)
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