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Prep Time:1 hrAdditional Time:1 hr 30 minsTotal Time:2 hrs 30 minsServings:18Yield:18 trufflesJump to Nutrition Facts
Prep Time:1 hrAdditional Time:1 hr 30 minsTotal Time:2 hrs 30 minsServings:18Yield:18 truffles
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:1 hr 30 mins
Additional Time:
1 hr 30 mins
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:18
Servings:
18
Yield:18 truffles
Yield:
18 truffles
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsGanache1 cup finely chopped 53% to 60% chocolate or chocolate chips (about 6 ounces; see Tips)¾cupcoconut milk6tablespoonspowdered peanut butter, siftedCoating2 1/2 cups finely chopped dark chocolate or chocolate chips (53-60% cocoa; about 1 pound; see Tips), dividedFlaky salt for garnish
Cook Mode(Keep screen awake)
Ingredients
Ganache
1 cup finely chopped 53% to 60% chocolate or chocolate chips (about 6 ounces; see Tips)
¾cupcoconut milk
6tablespoonspowdered peanut butter, sifted
Coating
2 1/2 cups finely chopped dark chocolate or chocolate chips (53-60% cocoa; about 1 pound; see Tips), divided
Flaky salt for garnish
DirectionsLine a rimmed baking sheet with parchment paper.To prepare ganache: Place 1 cup chocolate in a medium bowl. Heat coconut milk in a small saucepan over medium heat until it begins to bubble around the edges. Pour the coconut milk over the chocolate; let stand until the chocolate is slightly melted, 3 to 4 minutes. Stir until smooth. Add peanut butter powder, 2 tablespoons at a time, stirring until fully incorporated after each addition before adding more. Rap the bowl on the counter to smooth the top. Cover and refrigerate until set, about 1 1/2 hours.Remove the ganache from the refrigerator and let stand for 10 minutes. Shape into 18 balls, using about 1 tablespoon for each. Place on the prepared baking sheet and refrigerate while you make the coating.To prepare coating: Put about 2 inches of water in the bottom of a double boiler and bring to a boil. (See Tip.) Remove from heat. Put 2 cups chocolate in the top of the double boiler and place it over the bottom. Clip an instant-read thermometer to the top pan, touching the chocolate. Use a spatula to stir the chocolate until it’s melted. Do not let the temperature exceed 118 degrees F. Remove the top pan and add 1/4 cup chocolate. Stir until melted. Add the remaining 1/4 cup chocolate; stir until melted and the chocolate is 81 degrees F.To coat truffles: Get the ganache balls out of the refrigerator. Set the top pan back over the bottom and let the chocolate warm up to 88 degrees F, stirring constantly. Remove the top pan. Using 2 forks, dip each ganache ball in the chocolate, letting excess fall back into the pan, and place the truffle back on the parchment. The chocolate should maintain a temperature of 88 degrees F as you work. If it cools, warm it up over the bottom pan, making sure not to let it exceed 90 degrees F or cool below 84 degrees F.Let the chocolate coating set before serving, about 5 minutes. Sprinkle the truffles with salt, if desired.To make aheadStore at room temperature for up to 4 days.TipsTo make these vegan, look for a vegan chocolate made without milk products like whey, casein, milk fat and milk solids.To temper properly, you will make more chocolate coating than you need to make the chocolate truffles. Spread the extra on a parchment-lined baking sheet and sprinkle with your favorite toppings, such as toasted nuts or dried fruit, to make chocolate bark.To improvise a double boiler, bring 2 inches of water to a simmer in a large saucepan and set a medium or large metal bowl over the water. Allow at least an inch between the water and the bottom of the bowl.Originally appeared: EatingWell Magazine, January/February 2018
Directions
Line a rimmed baking sheet with parchment paper.To prepare ganache: Place 1 cup chocolate in a medium bowl. Heat coconut milk in a small saucepan over medium heat until it begins to bubble around the edges. Pour the coconut milk over the chocolate; let stand until the chocolate is slightly melted, 3 to 4 minutes. Stir until smooth. Add peanut butter powder, 2 tablespoons at a time, stirring until fully incorporated after each addition before adding more. Rap the bowl on the counter to smooth the top. Cover and refrigerate until set, about 1 1/2 hours.Remove the ganache from the refrigerator and let stand for 10 minutes. Shape into 18 balls, using about 1 tablespoon for each. Place on the prepared baking sheet and refrigerate while you make the coating.To prepare coating: Put about 2 inches of water in the bottom of a double boiler and bring to a boil. (See Tip.) Remove from heat. Put 2 cups chocolate in the top of the double boiler and place it over the bottom. Clip an instant-read thermometer to the top pan, touching the chocolate. Use a spatula to stir the chocolate until it’s melted. Do not let the temperature exceed 118 degrees F. Remove the top pan and add 1/4 cup chocolate. Stir until melted. Add the remaining 1/4 cup chocolate; stir until melted and the chocolate is 81 degrees F.To coat truffles: Get the ganache balls out of the refrigerator. Set the top pan back over the bottom and let the chocolate warm up to 88 degrees F, stirring constantly. Remove the top pan. Using 2 forks, dip each ganache ball in the chocolate, letting excess fall back into the pan, and place the truffle back on the parchment. The chocolate should maintain a temperature of 88 degrees F as you work. If it cools, warm it up over the bottom pan, making sure not to let it exceed 90 degrees F or cool below 84 degrees F.Let the chocolate coating set before serving, about 5 minutes. Sprinkle the truffles with salt, if desired.To make aheadStore at room temperature for up to 4 days.TipsTo make these vegan, look for a vegan chocolate made without milk products like whey, casein, milk fat and milk solids.To temper properly, you will make more chocolate coating than you need to make the chocolate truffles. Spread the extra on a parchment-lined baking sheet and sprinkle with your favorite toppings, such as toasted nuts or dried fruit, to make chocolate bark.To improvise a double boiler, bring 2 inches of water to a simmer in a large saucepan and set a medium or large metal bowl over the water. Allow at least an inch between the water and the bottom of the bowl.
Line a rimmed baking sheet with parchment paper.
To prepare ganache: Place 1 cup chocolate in a medium bowl. Heat coconut milk in a small saucepan over medium heat until it begins to bubble around the edges. Pour the coconut milk over the chocolate; let stand until the chocolate is slightly melted, 3 to 4 minutes. Stir until smooth. Add peanut butter powder, 2 tablespoons at a time, stirring until fully incorporated after each addition before adding more. Rap the bowl on the counter to smooth the top. Cover and refrigerate until set, about 1 1/2 hours.
Remove the ganache from the refrigerator and let stand for 10 minutes. Shape into 18 balls, using about 1 tablespoon for each. Place on the prepared baking sheet and refrigerate while you make the coating.
To prepare coating: Put about 2 inches of water in the bottom of a double boiler and bring to a boil. (See Tip.) Remove from heat. Put 2 cups chocolate in the top of the double boiler and place it over the bottom. Clip an instant-read thermometer to the top pan, touching the chocolate. Use a spatula to stir the chocolate until it’s melted. Do not let the temperature exceed 118 degrees F. Remove the top pan and add 1/4 cup chocolate. Stir until melted. Add the remaining 1/4 cup chocolate; stir until melted and the chocolate is 81 degrees F.
To coat truffles: Get the ganache balls out of the refrigerator. Set the top pan back over the bottom and let the chocolate warm up to 88 degrees F, stirring constantly. Remove the top pan. Using 2 forks, dip each ganache ball in the chocolate, letting excess fall back into the pan, and place the truffle back on the parchment. The chocolate should maintain a temperature of 88 degrees F as you work. If it cools, warm it up over the bottom pan, making sure not to let it exceed 90 degrees F or cool below 84 degrees F.
Let the chocolate coating set before serving, about 5 minutes. Sprinkle the truffles with salt, if desired.
To make ahead
Store at room temperature for up to 4 days.
Tips
To make these vegan, look for a vegan chocolate made without milk products like whey, casein, milk fat and milk solids.
To temper properly, you will make more chocolate coating than you need to make the chocolate truffles. Spread the extra on a parchment-lined baking sheet and sprinkle with your favorite toppings, such as toasted nuts or dried fruit, to make chocolate bark.
To improvise a double boiler, bring 2 inches of water to a simmer in a large saucepan and set a medium or large metal bowl over the water. Allow at least an inch between the water and the bottom of the bowl.
Originally appeared: EatingWell Magazine, January/February 2018
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Nutrition Facts(per serving)151Calories12gFat15gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
