Hand-Rolled Ganache Truffles
- Jan 02, 2019
Easy, smooth, and rich. What more could you need?
- 8oz Lily’s Sweets Baking Chips
- ¼ cup coconut oil
- ½ cup coconut butter or cashew butter
- ¼ cup unsweetened coconut milk or nut milk
- 4 Tbsp freeze-dried raspberries or blueberries, crushed into powder or 2 Tbsp bluet flowers (optional, for finishing)
Fill a small 2-qt saucepan with 2 inches of water. Place 4oz of the chocolate and coconut oil in a small bowl that will cover the lid of the saucepan without touching the water. Bring the water to a boil and warm the chocolate mixture until just melted and smooth, stirring constantly so as not to burn the chocolate.
Next, whisk in the coconut butter and nut milk - again until a smooth ganache is achieved. Refrigerate the ganache for at least one hour, or until it’s firm but scoopable.
Once firm, use a small portioner or spoon to scoop out tablespoon-sized balls, rolling them between your hands to make round. At this point, roll the truffles in the shredded coconut if you choose. Place the rolled truffles on a wax paper lined sheet tray or plate to chill for 3 hours or overnight.
To finish and dip the truffles: warm the remaining 4 oz of chocolate over the same small saucepan until melted and smooth. Transfer the chocolate to a small, deep bowl. Stick a toothpick into a truffle, submerge it in chocolate and then pull it out, shaking off the excess chocolate before placing it back on the wax paper tray to set. Store the truffles in an airtight container in the refrigerator for up to one week.