STAY-CATION?
are you stuck at home this holiday?...or know someone who isn't vacationing this season?
let chocolate take you somewhere, even if it's just for that one fleeting get-away moment.
TRUFFLES...
smooth dark chocolaty ganache...
perfect for gift exchange, dinner parties, hostess gifts or a simple quiet moment alone.
FOR THESE ASIAN TROPICAL TRUFFLES...a slight hint of coconut curry with a touch of fresh lime zest...
add a few roasted, slightly salty coconut chips from Trader Joe's and you'll have some unexpected flavors all come together for a delicious warm, yet refreshing dark chocolate bite.
please visit my index or the search box in the right hand column and type in "truffles" for more delicious chocolate get aways.
COCONUT LIME CURRY DARK CHOCOLATE TRUFFLE BITES
8 oz dark chocolate
zest from 1 1/2 limes
1/2 cup plus 1 Tbsp coconut milk
1/2 to 3/4 tsp coconut extract, depending on quality and taste
1/2 to 3/4 tsp Madras curry powder, depending on quality and strength
NOTE...these are dairy free, but heavy cream works great
NOTE...these are dairy free, but heavy cream works great
prepare a square or rectangular vessel with saran or tinfoil. see photo below for example.
these are room temperature stable, but should be stored in the refrigerator.
chop chocolate in small, small pieces. no large chunks....set aside in heat resistant bowl.
heat coconut milk(cream) in a small sauce pan. bring to an almost boil, stirring to keep even heating...bubbling around the sides is a good sign.
add milk(cream) mixture to chocolate.
very gently use a fork or skewer to disperse the hot milk into the chocolate. do not stir at this point. just gently prod around to remove any pockets of chocolate that might be stuck together or the bottom of the bowl. let sit for a minute. now begin to stir from the middle. the ganache should start to come together from the middle. start to incorporate the whole thing. do not stir vigorously "YET". just gently stir around and through until combined. when it looks like all the chocolate lumps have melted in...add in the coconut extract, lime zest and curry powder, stir well...do a TASTE TEST...do you need more coconut, more curry, more zest?
now you can break out the whisk. important...just whisk to incorporate and emulsify. the whisk is OK for truffles, but DO NOT WHIP or you will end up with a frosting consistency. you want it still pourable. do this gently by hand, not a stand mixer. whisk until fully emulsified. the ganache will thicken ever so slightly. pour into prepared dish/tupperware. tap the container on the counter a few times to even it all out. put this in the fridge and it should be ready in about 35-40 minutes.
now you can break out the whisk. important...just whisk to incorporate and emulsify. the whisk is OK for truffles, but DO NOT WHIP or you will end up with a frosting consistency. you want it still pourable. do this gently by hand, not a stand mixer. whisk until fully emulsified. the ganache will thicken ever so slightly. pour into prepared dish/tupperware. tap the container on the counter a few times to even it all out. put this in the fridge and it should be ready in about 35-40 minutes.
UNCOVERED until it is fully set.
above is an example using tin foil in an 8" x 5" tupperware (with a flat bottom)...i now prefer using heavy saran. NOTE that this looks grainy on top because i sprinkled this batch with flaked sea salt before it was almost set. this recipe does not need the salt due to the slightly salty coconut chips.
the whole block should lift out of the container. remove the saran or aluminum and cut into squares or desired shape. you might want to clean the knife between slices. have a small bowl of cocoa powder and coat all sides.....DONE
except the top...leave clean for coconut chips to adhere.
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