Wednesday, October 10, 2012

Sea Salt & Dark Chocolate Vegan Truffles


I love sea salt. I don't care about the plethora of scientists who argue that salt causes hypertension. It doesn't. (Unless by that they mean salt accompanied by 3,000 calories of takeout consumed every day until you tip the scales at 400 pounds, in which case, fine, it does.) 

But if you're like me and really enjoy the way salt brings out or contrasts the flavor of some of your favorite foods you will love, love, love these truffles. Seriously, they're simple and delicious and perfect as a dessert at your next dinner party or, well -- who am I kidding -- they're perfect all the time.

yields 36 truffles

1 cup dark chocolate (either chips or a good-quality chocolate bar 70% or more cacao) 
1/4 cup brewed coffee 
1 teaspoon vanilla extract
5 tablespoons vegan butter spread (I use Earth Balance Soy Free) 
1 teaspoon sea salt
1/2 cup unsweetened cocoa powder

Melt the chocolate in a heavy sauce pan over low heat along with the coffee and vanilla. In my mind, the double boiler is just a huge waste of time making people think that cooking is more complicated than it is. Just make sure you remove the pan from the heat when the chocolate is almost melted, stir regularly with a spatula and keep the heat low. 

Whisk in the vegan butter one tablespoon at a time until smooth. 

Refrigerate for one hour. If you keep it in for longer, the mixture will thicken so much that forming the truffles will be difficult and it will need to warm at room temperature slightly before making them. 

Sprinkle the chocolate with about 1/4 teaspoon sea salt. Form each truffle into a small ball then swirl in the cocoa powder. Set in a muffin paper or wherever you wish to keep them. Store in the refrigerator for up to a week or freeze for a month. 


*I am a cook, not a doctor. So seek qualified medical advice before making dietary changes and definitely don't go against the recommendation of your doctor. Duh. 

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