My new nickname is “The Truffle Queen,” and I think there are worse things to be known for. Why so many truffles? Well, they are really easy to adapt to all sorts of dietary restrictions. They are rich and they convey a sense of special occasion. They don’t have to be super-sweet to be amazing. All of those things. Plus–candy. I wanted to do something for Valentine’s Day, and I really love these super-vanilla-infused little candies. I used the seeds scraped from a whole vanilla bean *and* a couple of teaspoons of pure vanilla extract. I make my own extract by tossing vanilla pods into rum or vodka after I have scraped out the seeds. Let it cure for a couple of weeks and you have some excellent vanilla extract.
They are addictive, unfortunately, so make sure you make them right before you plan to gift them so you don’t eat a whole bunch of truffles. Advice I plan to follow the next time I make these.
If you want to make these dairy free be sure to use a dairy-free brand of chocolate, such as Enjoy Life. I was more interested in keeping the sugar low, so I used some very dark chocolate for the dipping. I did a double dip to have a slightly thicker chocolate coating. If you want to do this, let the first dip set up a bit and then do a second dip and place them on wire racks or parchment paper to set. Note, too, that these are beautifully textured while at room temperature. If you refrigerate them the centers will be hard rather than creamy. The ingredients are all shelf-stable, so you really should not need to refrigerate the finished truffles unless your house is pretty warm.
- 1 cup of coconut butter (whole, ground coconut meat--also called coconut cream concentrate)
- 1/4 cup coconut oil
- 1 vanilla bean
- 2 teaspoons pure vanilla extract
- 1/4 cup grade B maple syrup
- 6 ounces chocolate, for dipping
- Warm the coconut butter and coconut oil to liquid. Split the vanilla bean lengthwise and use the tip of the knife to scrape out all of the seeds. Add the seeds to the coconut butter mixture, along with the vanilla extract and maple syrup. Stir until well combined.
- Refrigerate the truffle filling for 20 minutes, or until firm enough to mold into balls. You may also mold the filling into hearts or other shapes. Refrigerate until the molded filling is cold.
- Melt the chocolate in the microwave for 1-2 minutes, or until smooth. Dip the truffle centers into the chocolate and then let them rest on waxed paper until the chocolate is set. If you want to do a second dip, repeat the process. This makes about 20 truffles, depending on the size.
I molded some of the filling into little hearts because I wanted to impress you all, but I am not wildly gifted at stuff like that, so I photographed the regular truffles instead. The hearts were cute but lumpy. If you are more artistic, have at it. You can see one of my attempts to the right of the truffle with the bite taken out.
If you leave the filling in the refrigerator too long it will get rock hard, but you can leave it out for about an hour to let it warm up and then it will once again be mold-able.
Happy Valentine’s Day to you and yours!