Dairy-Free Blueberry Truffles
You wanted a sweet bite for the holidays to wow vegans and the dairy-free crowd (and everyone else, let’s be honest), so we hacked a classic: the chocolate truffle. Our…
Instructions
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1
Place the chocolate in a bowl.
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2
In a small blender, purée the blueberries until smooth. Into a small saucepan, strain the blueberry purée to obtain 1/2 cup (125 ml). Discard the seeds.
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3
Bring to a boil. Pour over the chocolate and let melt for 3 minutes without stirring.
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4
With a whisk, stir until the ganache is smooth. Pour into an 8-inch (20 cm) square glass dish. Refrigerate for 2 hours or until firm.
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5
Line a baking sheet with parchment paper.
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6
With your hands dusted with cocoa powder, shape the ganache into balls using about 1 tbsp of ganache for each truffle. Place on the prepared baking sheet and freeze for 1 hour or until the truffles are firm (see note).
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7
Place the cocoa powder in a bowl.
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8
Roll the truffles in the cocoa powder, one at a time, and return to the baking sheet. Let set for 3 hours or overnight in the freezer. Bring to room temperature before serving.
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9
The truffles will keep for about 3 months stored in an airtight container in the freezer.
You wanted a sweet bite for the holidays to wow vegans and the dairy-free crowd (and everyone else, let’s be honest), so we hacked a classic: the chocolate truffle. Our fun, delicious riff on the sinful treat is a breeze and can be made well in advance.
