Thursday, December 17, 2009

Dairy Free Truffles

I had the ambition this year to try to make home-made, dairy free truffles. Back in the day, before kids, I made this treat every holiday season. Seems like the past few years time has slipped by and my truffle making days were over. I was determined to make a dairy free version this year. Unfortunately, every treat I have tried to make this year has ended in disaster! Bad baking soda, not enough chocolate in the ganache. Instead of truffles, it looks like I was successful in making chocolate blobs. Maybe these will become a new holiday tradition!

Try for yourself, see if you have more success than me.

Dairy Free Chocolate Truffles (aka Blobs)


1/2 cup Coffee Rich Non-Dairy Creamer
2 Tbsp Corn Syrup
1 1/2 packages Enjoy Life Chocolate Chips

1. In a sauce pan, bring the non-dairy creamer and corn syrup to a slow boil over medium heat.
2. Place chocolate chips in large bowl. Pour Cream mixture over chocolate chips and allow to sit for 5 minutes.
3. Stir together until chocolate mixture is smooth. Add additional chocolate chips if mixture does not thicken up.
4. Place in refrigerator for 3-5 hours (or longer).
5. Using a melon baller or pastry bag with a 1/2 inch tip, form loose balls and place on parchment or wax paper.
6. Here was my critical mistake - refrigerate again for 2-3 hours until firm - a step I forgot to do!
7. Dust your hands with cornstarch and roll balls until a nice ball forms. Refrigerate again for 2-3 hours.
8. Remove from refrigerator and bring to room temperature. This step is critical if you are dipping in tempered chocolate - as cold chocolate will cause the tempered chocolate to seize and you will have a bigger mess on your hands than just a bunch of blobs!

To Temper chocolate:

1 - 2 packages Enjoy Life Chocolate Chips

9. Place chocolate chips in microwave safe bowl. Microwave on 50% power for 1 minute. Stir chocolate. Repeat, reducing the time with each round. Stir until all chocolate is incorporated.

10. Check the temperature - tempered chocolate needs to be no hotter than 90 degrees. Add additional chocolate chips and incorporate in mixture until temperature comes down to 90 degrees. You now have tempered chocolate.

Dipping the truffles

11. The easiest way to dip the truffles in the chocolate is with a candy dipper - I don't own one, so I use this method: wear latex gloves and brush a small amount of tempered chocolate on your hands. Roll the ganache ball over the tempered chocolate until covered.

12. Place on a clean sheet of parchment paper and refrigerate for up to 3 weeks or freeze for up to 2 months.

Here's to hoping you have better success than myself! Hope your holiday season is filled with wonderful treats and the joy of time spent with close friends and family! Merry Christmas!

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