THE PERFECT IMPERFECT BITE
when it comes to truffles...
the most important element is getting it from hand to mouth.
once you're in...the smooth dark chocolate ganache should
overwhelm any minor exterior imperfections.
PERFECTION IS NOT THE KEY HERE...
flavor and texture is what it's all about.
about these imperfect little truffles...
deep dark chocolate, a hint of cinnamon and a smoky kick from adobo sauce...
AND dairy free you say ?
yes...i've been experimenting with coconut milk as a substitute for the heavy cream with fabulous results.
YOU CAN NOT TASTE THE COCONUT MILK.
it will not affect your flavor profile. my taste tester friends did not notice the difference in taste or texture. i will probably use coconut milk for most of my truffles from here on out. there's always a can in the pantry and a block of good chocolate somewhere in the house. i highly recommend you stock the same for some impromptu late night truffle making.
COCO ADOBO DAIRY-FREE TRUFFLES
should make about 25-28 truffles
12 oz good dark chocolate
(for this one i used Scharffenberger)
1 cup of coconut milk...canned, full fat
3 Tbsp adobo sauce (from the can of chipotle chilis)
3/4 tsp cinnamon
1 Tbsp brown sugar
1/2 tsp espresso powder
1 Tbsp aged balsamic...optional
good cocoa powder for rolling
chop chocolate into very small pieces, no large chunks. put in heat resistant bowl...set aside
in a small sauce pan add the coconut milk, adobo sauce, espresso powder cinnamon, brown sugar and balsamic (if using). stir and bring to an almost boil...slowly so it doesn't over boil. should be bubbling around the sides.
pour milk mixture through a strainer into chocolate bowl. let sit a minute or two. slowly begin stirring from the middle and watch the mixture come together. as it comes together gently stir so it is well incorporated. do a taste test...sometimes i add just a little more cinnamon or hot spice at this time. let this come to room temp, then refrigerate, UNCOVERED, until it is very firm.
make into balls wearing thin rubber gloves...mine were approx. 18-20 grams each and i think i got about 25-28 truffles...give or take what was eaten at the time of said rolling.
NOTE...these were a fabulous smooth and creamy mouth texture, but DO need to be refrigerated...they get a bit soft if you want them a bit more room temp stable just add a little less coconut milk....or dip them in tempered chocolate.
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