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Nothing says Christmas like chocolate and booze all at once! ! I have to admit that it is quite an intense flavour, but if you wish to awaken your senses for the holidays -then these truffles are a must.
What I love about these truffles, is that you can adjust the recipe to your taste. Let me explain. In this recipe we use 150g of chocolate that needs to be melted , and you can use any kind of chocolate that you personally love. I love bold flavors, and the combination of; red chilli powder, dark chocolate, and brandy really satisfy my palate and stimulate my senses. You better believe that you will get a good zing from the chili powder- not immediately, but it will most definitely come as a surprise.
Another ingredient in this recipe is the coconut butter. For those of you who don’t know, coconut butter is the flesh of the coconut that has been dried and blended to a smooth butter. It really holds its shape at room temperature, but also has a nice coconut-y taste. I also used coconut cream in this recipe and a couple splashes of vegan milk! You need some cream and the milk in this recipe so that the truffle doesn’t end up too hard. These ingredients will soften the truffle so that it melt in your mouth but still holds its beautiful shape. The coconut cream I’m using is 80 percent coconut, so you should make sure its not a watery brand. The brand I’m using is Biona.
Recipes like these truly come in handy when you need something fast and easy to prepare for the holidays! You can make your truffles look festive with the toppings you choose to roll on to the them. I used; crushed mixed nuts, coconut flakes, and cocoa powder. This is your time to get creative and make your truffles look sexy and Christmas-y! Don’t be afraid to add in more color and flavour, but also remember that if you aren’t into bold flavours, or- if you’re giving these to kids, then you can always omit the chili powder and brandy.Just keep it simple. Anything goes! Just remember that the base is the chocolate of your choice, coconut cream, and coconut butter.
150g chocolate of your choice
1/4 cup coconut cream (biona 80% coconut)
40g coconut butter
3 tbsp (or to taste)coconut blossom nectar
11/2 tsp chili powder
Good pinch of sea salt
3 tbsp brandy
Using your hands, break up the chocolate, and place into a glass bowl. then, simply add the coconut butter.
Using the double boiler method melt the coconut butter and the chocolate together until smooth and creamy. Take off the heat and add in the coconut Cream, and your sweetener of choice. I’m using coconut blossom syrup, but you could use any liquid sweetener of your choice. Also add in some sea salt, and a good one and a half teaspoons of chilli powder. Don’t forget the splash of brandy and milk.
Mix together and place in the freezer until the edges start to firm up. It took my chocolate twenty minutes to firm up enough that I could roll them into balls. Once it’s firm enough remove the fridge and using a cookie scooper or ice cream scooper scoop out and roll into big or small balls. Place them on a sheet of parchment paper and into the freezer for five minutes or so. Remove them and now roll them into your toppings of choice. Happy holidays!