With Valentine’s Day around the corner, I share with you these OMG so good, perfect truffles.
I am never too far out of touch with my inner chocoholic, which, according to the dictionary, is a person who is addicted to, or excessively fond of chocolate. Yep, that’s me.
If it’s you too, these truffles will be tiny round balls of pure chocolate heaven.
And even vegan recipes struggle to find that luscious, creamy, melt-in-your-mouth texture, and often rely on added nondairy creamer or coconut oil, neither of which appeals to me at all. In fact, this recipe has no added fat, oil, nondairy creamer, or corn syrup, nor any other ingredients of the sort.
And because there are so few ingredients, the quality of each is critical. I’ve used Scharffen Berger chocolate with wonderful results, but it can be hard to find, so just use your favorite fine quality chocolate. And do make sure your dates are nice and soft.
Mmmm…rich, indulgent, deep dark treasures, with just a hint of brandy.
Prepare to impress!
CHOCOLATE BRANDY TRUFFLES
4.5 ounces semi-sweet chocolate (good quality)
8 large fresh Medjool dates, pitted
3 tablespoons brandy
3 tablespoons water
1 tablespoon vanilla extract
1/2 cup powdered sugar
Roughly chop chocolate on a cutting board, and set aside.
Place the chocolate in the top of a double boiler (or in a heatproof bowl set over a small saucepan) above an inch or two of simmering water. Slowly melt the chocolate, stirring occasionally.
Once the chocolate is melted, add the date and brandy mixture and combine well over the heat, until the mixture is nice and smooth.
Remove chocolate mixture from the heat, and allow it cool considerably. Transfer to a covered container and refrigerate for a few hours (or overnight).
Once cool, scoop out small amounts of the ganache and roll into balls, around 3/4 of an inch in size. Roll through powdered sugar, and serve.
(Adapted from spabetti’s Chocolate Bourbon Truffles recipe)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen