The chocolate truffles are so easy and people are usually very happy to receive them. A chocolate ganache, chocolate and cream with or without flavoring and rolled in cocoa. It's candy making made easy.
The vegan chocolate coconut fudge was a bit more involved but mostly it was just measuring and melting the coconut oil in a pot. I reduced the amount of maple syrup in the recipe in half and I found that it was still very sweet fudge. Perhaps, it's because I often find regular fudge to be cloyingly sweet that I reduced it so much. The strange thing about this recipe is that it said to pour the mixture in a dish but it did not specify what size. From looking at the mixture in the pan, I decided that a small loaf pan, 3 by 5 by 3 inch was the perfect size for fudge that was a great size for cutting into cubes. The original recipe called for walnuts, but I wanted to keep my fudge unadulterated. If you prefer, add nuts or she suggested that you may also like to try dried fruit. I found that when I started to cut the fudge it crumbled fairly easily. I think a little more time in the fridge might have helped keep it more firm.
Chocolate Truffles adapted from Ina Garten's Chocolate Truffles recipe
1 cup Heavy cream
1 pound Bittersweet chocolate
1/2 teaspoon Vanilla Extract
Unsweetened Cocoa Powder
Chop chocolate finely with a sharp knife and place in a bowl.
Heat cream in a small saucepan until it just boils. Pour cream through a strainer into the bowl of chocolate. Whisk mixture together until the chocolate is completely melted. Whisk in vanilla extract. Set aside at room temperature for 1 hour.
Scoop out teaspoonsful of the chocolate mixture into a bowl full of cocoa and shake the bowl until the truffles are coated in a fine layer with the cocoa.
The gifts all wrapped up!
Vegan Coconut Chocolate Fudge adapted from the Culinary Life blog
1/2 cup Coconut Oil
1/2 cup Cocoa Powder
1/4 cup Maple syrup
1 teaspoon Vanilla Extract
Melt ingredients gently in a pan and pour into plastic lined small loaf pan and allow to cool.
The chocolate truffles were intensely chocolately. A few truffles for a gift is enough, as it is quite rich. I would definitely make these again! Maybe next time I'll add frangelico and roll in chopped hazelnuts, which I saw Ina make the other day.
The fudge was surprisingly sweeter than I expected considering my reduction in maple syrup. I think there is something about the coconut oil which inherently tastes sweet as is. The fudge was delightful, but I might even go further and reduce the maple syrup.
Link to the original Ina Garten Chocolate Truffle recipe:
Link to the original Vegan Fudge recipe: