Today I posted this video compiling three recipes for Swedish Christmas classics made vegan and here you’ll find the recipe for the salted chocolate truffles. I just couldn’t make a Christmas related cooking video without including some chocolate. The abundance of Christmas pralines and truffles that fills our home has always been one of my favourite aspects of the holidays. Maybe a little shallow but I just can’t help the attraction I have to anything chocolate.

These truffles I am sharing in the video are super simple to may if yet a little messy. They’re made from only five ingredients; dark chocolate, cocoa powder, coconut oil and Aito oat for whipping and are flavoured with a good pinch of sea salt. Salt is my personal favourite combination with chocolate. However they would work well with lots of other flavourings as well. Simply make your pinch of salt smaller and add any other seasoning you prefer. I have made three versions in a previous video post if you need inspiration and ideas. I’d love to hear what flavour combinations you come up with though, let me know in the comments!

Malin x

 

Post in collaboration with Aito.

VEGAN CHOCOLATE TRUFFLES

Makes roughly 10-12 truffles.

INGREDIENTS:

100 grams 70% dark chocolate

4 tbsp oat for whipping (alternative to cream)

1 tbsp coconut oil

A pinch of salt

Unsweetened cocoa powder, for rolling the truffles into

METHOD:

Chop your chocolate finely so that it will melt easily.

Create a bain marie by placing a glass bowl over a pot of simmering water. The bowl should completely cover the opening of the pot so that no steaming water can get into the bowl.

Make a ganache by adding all your ingredients to the bain marie. Gently fold with a spatula to melt the chocolate into the other ingredients. Move your spatula gently as chocolate can split and become grainy if not handled with care.

Once the ingredients are well combined and silky smooth pour the mixture into a different bowl as the one you use for the bain marie will be hot. Refrigerate for roughly 3 hours or until set.

Scoop out some of ganache with an ice cream scooper or spoon and form the mixture into balls using your hands.

Roll each ball in some cocoa powder and place on a flat plate. Continue until the mixture is finished and place in the fridge until serving.

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