White Chocolate Truffles Recipe
By Lena's Vegan Living
🔪Prep Time: 15 mins
👩🍳Cook Time: 50 mins
Ingredients
STRAWBERRY GANACHE
½ cup fresh strawberries sliced
½ cup maple syrup
100 gr cacao butter about 1/3 of a cup when melted
¼ cup coconut oil unrefined
1 cup caned fat coconut cream without liquid
1 ½ tbsp pink pitaya powder
THE SHELL
120 g cacao butter about 1cup when melted
¼ cup unrefined coconut oil
½ cup caned fat coconut cream without liquid
1 cup powdered erythritol sifted
2 tsp pure vanilla extract
1 ½ cup roasted quinoa flakes
FOR ROASTED QUINOA FLAKES
1 cup of quinoa flakes
1 cup of almond flour
¼ cup unrefined coconut oil
½ cup maple syrup
2 tsp pure vanilla extract
Pinch of pink Himalayan salt
Instructions
1Bring the strawberries and maple syrup into a boil. Reduce the heat and simmer for 5minutes.
2Let it cool for few minutes and transfer into a blender. Blend until smooth and set aside.
3In a double boiler melt the cacao butter with coconut oil above the steam.
4Whisk the coconut cream in separate bowl and slowly add into melted cacao butter while whisking.
5Take it off the heat and add the strawberry mixture. Whisk all well and add the pitaya powder, mainly for the color. Whisk until all ingredients are perfectly combined.
6Place into refrigerator for 30minutes.
7When ready, place the silicon molds on a tray or cutting board. Fill up your piping bag, cut about ¼ inch or 6mm hole or you can use nozzle if you have one.
8Fill your molds and place them into a freezer with the tray for about 2 hours or overnight.
9In the meantime, make the roasted quinoa flakes.
10Preheat the oven to 400f. 200C.
11Melt the coconut oil above the steam in a double boiler.
12In a bowl, mix all the ingredients until well combined.
13Spread with spatula on the baking sheet lined with parchment paper and bake for 10 minutes.
14Let it cool for few minutes, then transfer into a blender and chop by pressing the pulse button. You want to have fine crunch, not big chunks.
15Transfer to a shallow container or bowl and set aside.
16Remove the mold from a freezer and combine all halves to create spheres. They will stick nicely together. However, place them back into a freezer again.
17In the meantime, melt the cacao butter with coconut cream in a double boiler above the steam.
18Whisk the coconut cream and add it gradually into the mixture while whisking.
19Add the erythritol with vanilla, whisk well and take it off the heat.
20Whisk few more seconds, than by using big a measuring cup, fill a small bowl with ¼ cup of the mixture.
21Have your working surface ready with small tray line with parchment paper.
22Take one of the spheres from the freezer and dip into the large ball first, until is completely covered.
23By using small spoon, quickly transfer it to a quinoa tray and roll back and fort in it.
24Take it out with spoon and dip it into a small bowl and roll back and forth in the mixture while covering it with a spoon.
25With a tongs transfer the truffle back into the quinoa and repeat the process again, once, or twice because you will not be able to cover it well the first time. Just do not dip the truffle back into the large bowl, once it was in the quinoa. You can only add more white chocolate from the larger bowl to the smaller bowl. Otherwise, you will end up with too much gooeyness. Using the small bowl helps to prevent that, especially, if you remove some of the quinoa deposit from the bottom after every few truffles.
26Let each truffle dry for couple of minutes on parchment paper, then place it back into a freezer for couple hours.
27When all truffles are done, you may store them in a sealed container and keep them in a refrigerator.
