RCI-DS.003.0310.001
Truffles ala Vegan
Always check the ingredients to make sure the product is vegan.
Prep35 min
Cook20 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- Cup(s) dark chocolate1 1/2 unit
- Tablespoon(s) sweet soya milk2 unit
- Dash(s) soy cream1 unit
- pieces margarine4 small
- Teaspoon(s) corn starch2 unit
- Cup(s) vegan icing sugar1 unit
- Tablespoon(s) cocoa powder3 unit
Method
1
Chop the dark chocolate into small, uniform pieces to ensure even melting.
2
Combine the sweet soya milk, soy cream, and margarine in a small saucepan over low heat, stirring constantly until the margarine is fully melted and the mixture is warm.
3
Pour the warm liquid mixture over the chopped dark chocolate in a heatproof bowl and let it sit for 1–2 minutes to soften the chocolate.
2 minutes
4
Stir the chocolate mixture vigorously until smooth and glossy, ensuring no lumps remain.
5
Stir in the corn starch until fully incorporated to help firm the ganache.
6
Set the ganache aside at room temperature for about 10–15 minutes until it reaches a firm but scoopable consistency.
12 minutes
7
Mix the vegan icing sugar and cocoa powder together in a shallow bowl to create a coating mixture.
8
Scoop the cooled ganache using a melon baller or small spoon and roll between your palms to form smooth, bite-sized balls.
9
Immediately roll each truffle in the icing sugar and cocoa powder mixture, coating all sides evenly.
10
Place the coated truffles on a parchment-lined plate and refrigerate for at least 30 minutes before serving to set the coating and firm the centers.