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Tuesday, May 5, 2009

Organic Dark Chocolate-Coconut Milk Truffles

Yes, it's that time again: Finals, aka F.I.N.A.L.S., aka time to distract myself from studying by doing either of the following:

a) Surfing various food websites [My newest obsession? http://www.tastespotting.com. Search cheesecake and trust me, you will not be disappointed].

b) Eating mass amounts of food [Today consisted of a caprese pesto piadine from Tomatina and an apple cloud from FSM. So healthy...not].

c) Baking incessantly [Cocoa cookies tonight, along with a couple of business ventures lined up this weekend, including catering for 150 people!]

d) Updating my food blog [Looooooong overdue].

Today's [or tonight's] post finally reveals what I did with that leftover coconut milk from my vanilla-coconut cake last time; truffles! Normally, truffles call for a simple mixture of heavy cream, good quality chocolate [I used Scharffenberger here; my all-time favourite], and some butter to hold everything together. Since the cream is boiled as to thicken when it cools, any other liquid with the same properties can work, like...coconut milk! Soooo that's exactly what I used.

The recipe I used is from a book about chocolate that I bought in India a couple years back [titled Chocolate, who knew?!]. Everything was in metric, so it took some calculations to change it to American standards, and of course, I swapped the cream for coconut milk, and voila! To finish them off, I rolled the truffles in chocolate cake crumbs that I had. Simply dry out extra cake in the oven overnight, then place in the food processor and you have your own coating!

Organic Dark Chocolate-Coconut Milk Truffles

  • 2 cups coconut milk
  • 21 ounces dark chocolate [I used Scharffenberger], chopped
  • 4 T. butter
  • Chocolate cake crumbs [Optional, garnish]
Heat thecoconut milk in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the chopped chocolate in a medium-size bowl. Pour the hot coconut milk over the chocolate and let it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth and homogenous. Add the butter and continue to mix until smooth. Cover with plastic wrap and chill until solid, 4-6 hours or overnight.

Place the cake crumbs in a wide shallow bowl. Using a melon baller or a teaspoon, scoop out small amounts of the mixture and shape into balls with your hands. Roll the balls in the cake crumbs and place on a baking tray lined with wax paper. Refrigerate until ready to serve.

Yields 75-100 large truffles.

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