I’m afraid I can only take credit for the manual labor of this recipe. The real geniuses are kitchencici and my coworker “K.” The former gave me the idea of making my own condensed coconut milk for her fudge recipe, and the latter gave me the idea of turning said fudge-failure into truffles. And boy, did we make something good. 🙂
You see, sweetened condensed milk makes me throw up, even after copious lactaid pills. But when I saw kitchencici’s fudge recipe, I got desperate. It’s SO. EASY. Why can’t I have delicious fudge in like 5 minutes, too?? She suggested I try it with sweetened condensed coconut milk, so, what the heck, I figured I’d give it a shot. It took WAY more than five minutes, forty-five minutes actually, not counting the two days I left it in the fridge to set…except it didn’t set. But I will tell you this: it was DELICIOUS. I scooped some of my version out of the baking dish with a fork, put it in a plastic bag, and took it to work for K to try, my trusty taste-tester (to which Marco said: “Wait, you took a fork of fudge to work…?”) It was early, ok, and a Monday so…it seemed like a good idea at the time.
Anyways, K’s first thought was that it tasted like the inside of a truffle. “B,” another coworker of mine, suggested I just bring her the whole dish with a spoon and she’d “take care of it” for me. I could have done the same thing myself when I got home last night, but, for the sake of experimentation, I decided to give this truffle line of thinking a try. And OH was that amazing. A little messy, but, hey, you get to lick your fingers afterwards and we all know that those calories don’t count.
So, I present to you what I could have called “Failed Fudge,” but with a little reframing and creative thinking I now call “Dairy-free Chocolate Truffles.” 🙂
1 14 oz can of coconut milk (full fat)
1/4 cup of honey
3 orange peels (optional, you can do any flavor, like mint leaves or coffee beans)
6 oz semisweet chocolate chips
2 oz dark chocolate (optional)
1/4 cup of chopped walnuts (optional)
3 tablespoons of cocoa powder
2 tablespoons of sugar (I did half granulated, half vanilla bean)
More melted chocolate for drizzling (optional)
The trickiest part of this whole thing is not letting your coconut milk bubble over and spill into the top of your electric stove. Which makes a terrible, sad mess. Which totally didn’t happen to me or anything. Or not letting your kitchen ninjas steal things from you. That’s tricky, too.
Ok, in a large sauce pan (to be on the safe side), bring the coconut milk with honey to a boil, then QUICKLY reduce to simmer, picking up the pan off the stove top for a second if you need to. This will need to simmer for about 45 minutes, until it gets gloopy, like the consistency of condensed milk. If you’re adding ingredients for flavor, such as orange peels or coffee beans or mint leaves, add those for only 15 minutes and then scoop them out, but you could always just do a few drops of any extract you like.
Remove from heat and add in the chocolate, stirring to melt and fully combine. You can pour into any dish that will fit in your freezer, but for easy clean up I would suggest putting plastic wrap down first and then pouring the “fudge” into it. We aren’t looking for a perfect square here since we won’t be cutting this up into little pieces, just scooping it out to roll into balls.
At this point, you can press the walnuts, or any nut, or no nuts, into the chocolate, and then let sit in the freezer for a few hours.
(This is the point where it was supposed to be fudge, but after 2 nights in the refrigerator it was more like…soft toffee.)
Once firm enough to scoop and turn into balls, fill a small bowl with the cocoa powder and sugar. Use a spoon to scoop out large table-spoon sized balls, use your finger to slide it off and sort of fold it over so it’s ball-ish in shape. Drop into the cocoa powder-sugar and roll around. It will now be much easier to handle and form into a smooth truffle.
Place on parchment paper and drizzle with chocolate, freeze (vacuum first half of house), take out and turn over to drizzle other side with chocolate, freeze (vacuum second half of house), remove from freezer and reward yourself.
This made 12 truffles (I’m including the “taste testing” I did as what would have been another truffle), but you could easily double this recipe and make 24.
This might be my new go-to dessert for taking to parties. I got a
demand request at work to bring them in every day. Every day. They’re that good.
Be creative with your flavor combos!! And enjoy!
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