I’ve had a very busy few days, but in an attempt to squeeze in some much needed ‘me time’ I decided I’d try my hand at making chocolate truffles. I had never made truffles before – of any kind – so this really was an ‘experiment’. Much as I love eating chocolatey truffle delights, I figured I probably ought to share the finished product with friends (well thirty odd truffles would be a bit much for one person) and given that one of my friends is a vegan I thought it only fair to make some for him to try too (by the way, November is World Vegan Month, but more on that another time).
Those of you following me on Twitter will know that I’d been trying to track down some vegan cream over the last few days, and thanks to @JudeClarke (who knows a thing or two about baking – and music), @CraftyGlitten (do check out her craft blog) and @MillRoadCo (the Mill Road Co-ordinator) I found just the thing in Arjuna. I wanted a vegan thick double cream equivalent, as the recipes I looked at all seemed to suggest double cream was key to getting the consistency right. As it turned out, Arjuna didn’t have a double cream equivalent as such, but they did have (vegan) spray whipped cream so I decided to give that a go.
Armed with chocolate, cream and cocoa powder, it was time to get started! Firstly I broke two bars of Montezuma Dark Chocolate (which is vegan friendly) into pieces and put in a glass mixing bowl, which I then placed over a saucepan of simmering water. The chocolate melted fairly quickly and I stirred it continuously to make sure there were no bits left (and that it didn’t boil). I put the bowl to one side to cool for about three or four minutes and then mixed in a small splash of Marsala wine (the same wine that’s used in the base of tiramisu desserts) which I’d bought at Limoncello. I then put about a third of the melted chocolate mix in a separate bowl – for making the vegan truffles.
For the vegan ones I added some of my vegan cream – as it comes in a spray can it
was hard to measure just how much I was using, but I’d say about a 30cm ‘length’ of cream. I just stirred it in slowly with a spoon until it was all mixed in together. For the non-vegan one I used about two heaped dessert spoons of extra thick double cream (from the Co-op) – which I then slowly stirred in to the melted chocolate until it was one smooth paste. Each mixture then went into its own square dish, and I smoothed each one down so it was about 2cm high – the paste mixtures were thick enough that even though they didn’t take up all of the base of the dishes, they held their shape. I then put each one in the fridge.
This gave me about ten minutes to sit in the garden with a well deserved cuppa. At this point on a Sunday, if I’m cooking, my neighbours cat would usually pop over and say hello, in the hope that I’m making some kind of chicken dish that he needs to test for me – but unfortunately he passed away on Wednesday afternoon (RIP Marley) and so I sat on my own, pondering the possibilities of feline re-incarnation and wondering just where the idea that cats might have nine lives came from.
After a ten minute break I got my truffle mixes out of the fridge. I cut each one into long slabbed strips of chocolate, with a knife. Just to make sure the truffle slabs didn’t start to melt I popped them back in the fridge for another five minutes. I then removed each slab and cut into pieces so that I then had about twenty five cubes of creamy chocolate truffle mix and ten cubes of the vegan one. I dusted each lightly with cocoa powder… and volia!
I had half expected things not to turn out right, especially as I couldn’t find the vegan cream I was after. But I was really impressed with the resulting truffles. Word had got round west Romsey (well, my neighbours!) that it was truffle day and I didn’t have to go far to find friends eagerly anticipating a chocolate fix – namely as far as my living room and next doors. Though I did pop across the garden and offer some to other neighbours too. Everyone loved the truffles, though I noted that the vegan ones were a tiny bit crumbly in texture – I think I will rectify this in future by not adding quite so much cream to my melted chocolate; and next time I’ll probably be a bit less liberal with the cocoa powder too.
If your past dessert attempts haven’t been too successful, or you are put off by the ‘baking’ aspect of cakes, then I suggest trying your hand at chocolate truffles. They are so easy and there’s no cooking required – except for melting the chocolate, but that’s half the fun (and you get to save on washing up by eating all the melted chocolateness that doesn’t quite make it into the mixture!).
Chocolate truffles – deluscious!