Vegan Coconut White Chocolate Truffles

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Vegan Coconut White Chocolate Truffles

Rarely do I ever make vegan or vegetarian things, so I decided to give it a shot. The white chocolate and coconut flavor are the perfect complements to each other. The taste is amazing. If you have no other vegan item in your recipe book, this has to be it.

My choice of white chocolate coconut truffles was also about functionality. For recipes like this, I find that coconut milk is a great substitute for cream because of its high fat content. It’s not as fatty as cream, but it is no slacker.

The biggest pitfall in this recipe is the stickiness of white chocolate. White chocolate doesn’t contain any of the cocoa solids that other chocolates have, which means that it does not have any of the proteins or theobromine. Needless to say, white chocolate is inherently structural different than other chocolates. This makes it a tad bit difficult to work with at times.

How difficult? Well to figure out the ideal recipe, I had to go through quite a bit of chocolate and quite a bit of time before I was able to determine the ideal ratio of white chocolate to coconut milk for this recipe. Although, you shouldn’t have this problem because the recipe has the ratio that I found ideal. If you add any other flavorings to this recipe, be advised that the truffles can be pretty unforgiving.

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Ingredients

11 oz white chocolate chip
¼ cup of coconut milk
½ tsp of vanilla
Bag of coconut shavings

Directions

  1. In a double boiler, melt the white chocolate and coconut milk. Remove this from the stove and add the vanilla extract. (If the chocolate seizes, stir in coconut milk in teaspoon intervals until it becomes smooth again.)
  2. Chill the ganache in the refrigerator for two to three hours—you want the ganache to be at a consistency where it is possible to mold and isn’t sticky. If you have difficulty molding the chocolate, place in the freezer for an hour.
  3. Prepare a baking sheet with wax paper. And put coconut shavings in a medium sized bowl.
  4. Make dollops of the chocolate mixture and place on a baking sheet. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
  5. Roll the truffle ganache into balls, then cover the truffles with the coconut shavings in the bowl. Return the truffles to the pan.
  6. The truffles are now ready to eat. Store them in the refrigerator to maintain shape and texture.