I just made these Brandy infused Truffles and they are seriously addictive.
Makes about 20
3/4 cup full fat coconut milk (the thick part from the top of the can)
10 oz vegan dark chocolate, finely chopped
2 Tbsp dried lavender
2 tsp pure vanilla extract
2 Tbsp Brandy
8 oz bittersweet chocolate, chopped
dried lavender for garnish
Place the finely chopped chocolate in medium heat-safe bowl and set aside.
Heat the coconut milk in a small saucepan over medium-high heat
until it is just under a boil then remove from heat
the hot coconut milk over the chopped chocolate
and whisk them together
along with Brandy and vanilla extract
until the chocolate is melted
and it becomes a smooth ganache.
Press a layer of plastic wrap directly on top of the ganache,
and refrigerate it
until it is firm enough to scoop and roll,
about 1 hour.
If you wait too long it will get very stiff and hard to work with,
so check it after an hour
to make it easy to shape the truffles.
Use a spoon to form small balls from the ganache,
and roll them between your hands
to get them round.
Place them on a foil lined baking sheet
and place in the freezer until firm.
To make coating,
melt the remaining 8 oz chocolate in the microwave
until it is smooth and fluid
Using forks or dipping tools, dip a truffle
until it is completely submerged
in the melted coating,
then bring it up out of the coating
and tap the fork
against the lip of the bowl to remove excess.
Place the truffles on a foil-covered baking sheet,
and while it is still wet,
top each with a little dried lavender if desired.
repeat with remaining truffles and place sheet in the refrigerator
to set the coating for about 15 minutes.
They are best served at room temperature.