Chocolate is mandatory on Valentine’s Day, right? And, if we have to get all mushy, we might as well get something tasty out of it. So this year, instead of giving the predictable box of subpar chocolates, give a gift that’s really from the heart. (Ahhh, gushy, I know.)
These two dark chocolate truffle recipes are perfect for just about anyone in your life. Whether you’re gifting to friends, co-workers, or a certain someone; they’re special, thoughtful, and decadent all rolled into one melt-in-your-mouth package.
Both recipes feature a few delicious ingredients from an amazing store in the east village. Allspice Culinarium (culinary + emporium) is a delightful spice shop located just east of downtown Des Moines. (If you’re looking for “free smells” skip Jimmy John’s, this is the place to go.) I describe it as a spice shop — for lack of a better term — because it offers so much more than just spices. They carry a myriad of pure extracts, oils and vinegars, rubs and marinades, dried mushrooms, sugars, dried chiles — you get it. And, while they have all of your basics, it’s their exotic and interesting products that make this shop a destination. From black walnut extract and Amchur or Amchoor powder (made from sun-dried green mangoes), to ghost pepper salt, you’re guaranteed to leave newly inspired and with one-of-a-kind ingredients in hand.
These Vegan Dark Chocolate & Orange Truffles use Vanilla Bean Paste and Pure Orange Extract from Allspice to create an exceptional treat. Vanilla bean paste is one of my favorite ingredients to use in baked goods and treats; it adds those gorgeous vanilla bean flecks and a punch of vanilla flavor that you just can’t get from extract. A jar of vanilla bean paste will cost you more than vanilla extract but is not nearly as expensive as buying vanilla beans. The paste will keep at room temperature for about 3 years and can be substituted (1:1) for extract in most recipes.
A splash of pure orange extract makes these truffles stand out from all the rest, adding just the right amount of orange essence without taking over the show. For this recipe, and really any recipe that calls of an extract, pure is always, always best. Most grocery stores will carry pure vanilla, lemon, and almond extracts, but orange can be harder to find. Specialty stores, like Allspice, will be your best bet for finding pure orange extract, and any other extracts you may need.
Coconut milk steps in for the usual suspect, heavy cream, in these vegan truffles. I developed this recipe with lite coconut milk, but regular will work as well. I was hesitant at first, but found that the lite coconut milk surprisingly lent a great amount of creaminess. If you choose to use the full-fat, regular version, they’ll be even creamier. Compared to the standard heavy cream and butter variety, these aren’t as melt-in-your mouth, but are creamy and luxurious all the same. Be sure to enjoy them at room temperature for best quality.
The second truffle recipe, Red Wine Dark Chocolate, is the more standard of the two. It uses heavy cream and a touch of butter to create that signature silkiness truffles are known for. Dry red wine is reduced and combined cream, butter, and vanilla to create a decadent and dimensional chocolate treat. These are the definition of celebratory.
Both recipes call of good quality cocoa powder to roll the truffles in, for mine I use Allspice Organic Cocoa Powder. I choose to steer clear of coatings that add texture and crunch, which I find distracting, taking away from the integrity of the creamy chocolate itself. Sticking to the traditional cocoa powder keeps things simple and elegant. However, toasted and finely chopped nuts, flavored sugars, and shredded coconut are great coatings to use if you want some contrasting crunch.
Vegan Dark Chocolate & Orange Truffles
- Prep Time: 10 mins
- Cook Time: 10 minutes + 2 hours set time
- Total Time: 2 1/2 hours
- Yield: 40 truffles
Ingredients
10 ounces dark chocolate (at least 72% cacao), chopped (look for vegan dark chocolate if you want to keep these vegan)
2/3 cup coconut milk (lite or full fat)
1 tablespoon vanilla bean paste (such as Allspice vanilla bean paste)
1 teaspoon pure orange extract (such as Allspice pure orange extract)
Pinch ground Himalayan salt
Good quality cocoa powder (such as Allspice cocoa powder)
Instructions
Place chocolate in a glass or metal bowl, set aside.
In a glass measuring cup, heat coconut milk on high until just starting to simmer, 1 – 1 ½ minutes. Pour hot coconut milk over chocolate, cover with plastic wrap and let sit 5 minutes.
Add extract, vanilla bean paste, and salt; gently stir ganache until smooth and completely incorporated. Transfer ganache to an 8-inch square baking dish, and spread into an even layer. Let sit at room temperature for 1 hour, then cover and refrigerate until firm and scoopable, about 1 hour.
Line a baking sheet with parchment paper. Scoop ganache by teaspoon, gently roll between palms, and transfer to prepared sheet, refrigerate 30 minutes.
Roll truffles in cocoa then transfer to an airtight container and store in refrigerator. Bring to room temperature before enjoying.
Notes
Bring truffles to room temperature before enjoying.
Red Wine Dark Chocolate Truffles
- Prep Time: 5 minutes
- Cook Time: 20 minutes + 2 hours set time
- Total Time: 2 1/2 hours
- Yield: 40 truffles
Ingredients
10 ounces dark chocolate (at least 72% cacao), chopped
½ cup dry red wine (such as Cabernet Sauvignon)
2/3 cup heavy cream
1 tablespoon unsalted butter
¾ teaspoon pure vanilla extract
Pinch ground Himalayan salt
Good quality cocoa powder (such as Allspice Cocoa Powder)
Instructions
Place chocolate in a glass or metal bowl, set aside.
Bring wine to a boil in a small saucepan, reduce heat to medium-low and simmer until reduced to ¼ cup, 9-10 minutes. Add cream, butter, vanilla, and salt to simmering wine, cook until butter has melted and bubbles start to form around the edges of the pan, about 2 minutes.
Pour wine-milk mixture over chocolate, cover with plastic wrap and let sit 5 minutes.
Gently stir ganache until smooth and completely incorporated. Transfer ganache to an 8-inch square baking dish, and spread into an even layer. Let sit at room temperature for 1 hour, then cover and refrigerate until firm and scoopable, about 1 hour.
Line a baking sheet with parchment paper. Scoop ganache by teaspoon, gently roll between palms, and transfer to prepared sheet, refrigerate 30 minutes.
Roll truffles in cocoa then transfer to an airtight container and store in refrigerator. Bring to room temperature before enjoying.
Notes
Bring truffles to room temperature before enjoying.
This post was done in collaboration with Allspice Culinarium. All opinions are my own.
Everything about these sound delicious! Great photos, too!
★★★★★
Thanks Liz! 🙂
Wonderful recipe.I like this and I think this is very delicious. I am going to make this recipe for my family and husband Thanks for sharing
★★★★★
Thanks Maha!