Okay, so this week has been rough, to say the least. It’s like a supervillain has moved into the Oval Office. I was prepared for a dire first week, but this has been epically heartbreaking.
I think we all need a little sweetness after so much brutality.
There are about five foods that my body can digest without distress. One of those is chocolate. (Another is asparagus. March is a very good month for me, digestively speaking.)
I eat a lot of chocolate. I believe that chocolate has magical properties. 
We could certainly use some of that magic right now, so I wanted to share my favorite dairy-free chocolate truffle recipe. (Yes, unfortunately I’m highly lactose-intolerant. Just thinking about milk gives me gas.)
You can’t mess this recipe up unless you leave the pot on the stove and go on vacation for a week. Seriously.
So go make yourself some truffles and cheer up. We’ve got a long road ahead of us.
Chocolate Therapy Truffles (Dairy-free)
Simple, divine, dark chocolate truffles made dairy-free with coconut milk. Better than any therapy session I've had. And you can buy all the ingredients at Trader Joe's! Yes, Trader Joe's! The great equalizer!
Ingredients
Truffle Base
- 1 cup full fat canned coconut milk
- 1/2 bar Trader Joe's Pound Plus (72%) Dark Chocolate (approx. 8.5 oz)
- 2 tbsp coconut oil
Toppings
- 1/4 cup shredded coconut
- 1/4 cup crushed freeze-dried raspberries (pulverize them)
- 3 tbsp cocoa or cacao powder
Flavorings
- 1-2 tbsp vanilla, flavored extract, flavored liqueur, etc.
Instructions
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Prep Your Chocolate
Chop 1/2 of your TJ's Pound Plus bar into small chunks.
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Make a Bath for Your Chocolate
Heat the coconut oil and coconut milk in a medium sauce pan over medium-low heat until it just comes to a boil. Remove from heat. (Note: if your canned coconut milk has separated, give it a good stir before measuring it and adding it to the pan.)
-
Transform Your Chocolate
Add the chocolate pieces to the heated coconut milk mixture and stir until the chocolate is completely melted.
Keep stirring until the chocolate mixture thickens a bit, and add your flavoring of choice.
That's it. That's all a ganache is. You will never be afraid of making a ganache again now, will you?
-
Let Your Ganache Chill Out
I'm so lazy that once the pan cools I throw the whole thing in the fridge for a few hours or overnight.
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Roll Those Truffles
Using a spoon, scoop a hunk of chocolate from your chilled ganache into your palm and roll it into a ball. Whatever size you want, but for practical reasons, I suggest keeping it smaller than a golf ball.
(It's going to be messy. You are going to get covered in chocolate. But I promise, if you do it this way, it's almost as therapeutic and delightful as actually eating your truffles. You must become an artist and embrace your chocolate clay.)
Now, roll that chocolate ball into your one of your toppings.
Congratulate yourself for a job well done and enjoy one, two, or seven of these these babies.
