Good morning my dear 4 readers! Perhaps you are enjoying a quiet Saturday morning with a bowl of muesli or oatmeal and the New York Times. Perhaps you have risen early to go for a jog or to yoga. I respect your intentions but I have come here to haunt you with chocolate. Sorry!
My intention was to concoct a vegan truffle before February’s onslaught of chocolate. The idea is to make a ganache with raw cacao, agave nectar and coconut milk and then dust it with pomegranate powder, but I became defeated after searching several Whole Foods locations for raw cacao and coming home empty-handed. Oh how the mighty have fallen.
I did manage to snap up a package of freeze-dried goji powder. Although not as similar in taste to pomegranate as I had hoped, it remains packed with vitamin C and still the correct combination of sweet and bitterness to compliment the richness of the truffle. I’m not giving up on the vegan truffle, but here is the happy accident I have to share with you in the meantime.
Chocolate Goji Truffles
Makes about 36 Truffles
Ganache Filling Ingredients:
14 oz. High Quality Dark Chocolate (I used Valrhona 71% bittersweet,) chopped
1 T Agave Sweetener
1 C Coconut Milk
½ tsp Almond Extract
Chocolate Shell Ingredients:
6 oz. High Quality Semi-Sweet Baking Chocolate (I used Ghiradelli,) divided
¼ C Freeze Dried Goji Berry Powder
Directions: In a medium bowl over a saucepan of simmering water, melt the dark chocolate. Meanwhile, in a small saucepan over medium heat, bring coconut milk to just below a boil. Once the chocolate has melted, remove the bowl from the heat and add the coconut milk slowly, whisking the mixture together. Once the coconut milk and chocolate are combined, add the agave and almond extract, continuing to whisk. Allow the mixture to cool to room temperature, then cover with plastic and refrigerate for at least 2 hours.
Once the chocolate is solid but pliable, remove from fridge. Working with a teaspoon and a large plate or baking sheet covered with parchment paper, scoop chocolate from the bowl in teaspoon sized pieces. Roll the chocolate between your palms until you have a perfect ball. Place on parchment paper and repeat. Once you have used all the ganache, move chocolate back into the fridge while you prepare the chocolate shell.
Melt half of your semi-sweet chocolate in a medium bowl over a saucepan of simmering water. (Here is an excellent tutorial on tempering chocolate! Definitely read this, it will help you!) Meanwhile, chop the other half of your chocolate into chip-size pieces. Once the chocolate has melted, remove from heat and rapidly stir in chips a little bit at a time. Once the rest of your chocolate is incorporated, let cool 5 minutes.
Remove ganache balls from fridge. Working with one at a time, roll the balls in the melted chocolate. It helps to work with a fork and toothpick. Allow excess chocolate to drip from the truffle before returning it to the plate with parchment paper. Repeat until all truffles are covered.
Garnish by sifting goji berry powder over the truffles. Enjoy!