Until now you couldn’t find a single vegan desert recipe on the blog. But lets change that as I present: these spiced coconut-chocolatetruffels. Because the creation of a ganache (“teachers voice”: a smooth mix of chocolate and cream) works splendidly with coconut milk. You can taste the coconut a little bit, but it blends perfectly with the other exotic spices in the chocolate such as ginger, cardamon, chili and cinnamon. I personally love a good semi-sweet chocolate with chili. But if this isn’t really your thing, then feel free to reduces the chills amount in the recipe.<\/p>\n
Amount:<\/em> about 60 pieces 200 ml (1 cup plus 2 Tbsp.) coconut milk Place the closed tin of coconut milk in a small pan with about 1 cup of water. Turn on the stove and bring the water to a boil. This will liquify the coconut milk.<\/p>\n Meanwhile break 300 g of semi-sweet chocolate into small pieces (I prefer to do this while it is still wrapped, because then all the little bits stay in there and one avoids a mess). Then fill it in a bowl, that you can place over the boiling water in your pot (without water splashing in).<\/p>\n After 2 minutes in the boiling water pull out the can with a towel (careful, hot). Place the bowl with the chocolate over the water and melt it.<\/p>\n Open the tin can and pour 200 ml (1 cup and 2 Tbsp) of the now liquid coconut milk in a mixing bowl.<\/p>\n Then add the spices (1 Tsp dried ginger, 1 Tsp cardamon, 1 Tsp dried chili flakes, 1 Tsp vanilla extract, 1\/2 Tsp cinnamon, 1\/2 Tsp nutmeg, 1\/2 Tsp salt) to the coconut milk.<\/p>\n Add the molten chocolate and stir everything together with a spatula (it will eventually all come together, be patient).<\/p>\n Now pour the mixture in a small pan lined with plastic wrap. My pan is about 10 inches x 6 inches. All that matters is that the mixture is about 1\/2 inch high once you pour it in the pan.<\/p>\n Then place the pan for at least 60 minutes in the fridge to harden.<\/p>\n Now you can lift up the block on the edges of the plastic wrap and cut it into cubes with a knife (1\/2 inch side length). If you wet your knife before each cut less will stick to the blade.<\/p>\n If you like the classic truffle form: powder your hands with a bit of cocoa powder and roll each cube between your palms to a little ball. The cocoa will prevent it from sticking to your hands.<\/p>\n Keeps in a closed container for up to 7 days in the fridge.<\/em> Until now you couldn’t find a single vegan desert recipe on the blog. But lets change that as I present: these spiced coconut-chocolatetruffels. Because the creation of a ganache (“teachers voice”: a smooth mix of chocolate and cream) works splendidly with coconut milk. You can taste the coconut a little bit, but it blends perfectly […]<\/p>\n","protected":false},"author":1,"featured_media":634,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,9],"tags":[24,73,50,18],"class_list":["post-630","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-sweet","tag-dessert","tag-glutenfrei","tag-chocolate","tag-vegan"],"_links":{"self":[{"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/posts\/630","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/comments?post=630"}],"version-history":[{"count":12,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/posts\/630\/revisions"}],"predecessor-version":[{"id":1888,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/posts\/630\/revisions\/1888"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/media\/634"}],"wp:attachment":[{"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/media?parent=630"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/categories?post=630"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/tags?post=630"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nPrep time:<\/em> 30 minutes preparation, 60 minutes cooling<\/p>\n
\n
\n300 g vegan semi-sweet chocolate
\n1 Tsp powdered ginger
\n1 Tsp cardamon
\n1 Tsp dried chili flakes
\n1\/2 Tsp cinnamon
\n1\/2 Tsp nutmeg
\n1\/2 Tsp salt
\n1 Tsp vanilla extract
\nabout 10 Tbsp cocoa powder<\/p>\n
\n
\n
\n<\/p>","protected":false},"excerpt":{"rendered":"