Several of Michael’s friends have said in the past how lucky he is to live with someone cooks for him. I don’t think that either of us quite see it the same way, as it’s not like he can’t or won’t cook. Rather I get a lot of joy out of preparing food and he doesn’t. For me it’s a journey and a challenge. For Michael it’s more a means to an end.
The kitchen is my main creative space and where I go to escape the everyday. Some people knit or draw or write stories. I cook food. So it comes as no surprise to know that if I am in the mood to make a gift for someone it will almost certainly be edible.
We don’t really do Valentine’s Day in our relationship – it feels a bit too forced and fake. I’d rather have a year full of lots of little gestures rather than one day of excess. That’s not to say that I don’t sometimes get a little bit caught up in the moment. As I was when I made these Dairy-Free Chocolate Truffles for Michael yesterday.
Well, I say I made them for Michael… There’s no way he was going to eat 24 of them so I guess you could say I made some for myself too. As RuPaul says: “If you can’t love yourself, how in the hell you gonna love somebody else?”.
You may be wondering why these truffles are made with Coconut Milk in place of the usual double cream when neither of us are vegan. Well, Michael has cut dairy out of his diet for a few weeks and I never say no to a challenge. A lot of recipes online suggest adding coocnut oil to the melted chocolate. I respectfully disagree. These are rich enough and melt nicely as you eat them, so I worry that oil would make them greasy.
You could add in some additional flavourings if you wanted. I think the vanilla is essential, as it adds a bit of sweetness that the coconut milk lacks. A bit of orange or mint would be nice too. Or even a bit of booze if you’re so inclined.
Oh and if you are making these as a gift for someone else don’t forget to make a few too many and keep some for yourself. You are important too.
Dairy-free Chocolate Truffles
- 300 g Dairy-Free Dark Chocolate
- 250 ml Coconut Milk
- 1 tsp Vanilla Extract
- Cocoa Powder
- Dessicated Coconut (optional)
- Mixed Nuts finely chopped (optional)
- Chop the chocolate into small chunks and put into a large bowl.
- Put the coconut milk into a small saucepan over a medium heat. Carefully bring it to just below a simmer – you don’t want it to boil. Stir occasionally to ensure it doesn’t burn.
- Remove the coconut milk from the heat, stir in the vanilla extract and then pour it all slowly over the chocolate. Stir the mixture slowly until you have a dark, glossy ganache. Take time with this stage – it may look a bit messy at first but it will come together after a few minutes.
- Cover the bowl with cling film then put into the fridge for at least 3 hours to cool.
- When cooled remove from the fridge. Using a teaspoon to help, form small balls of the chocolate ganache mixture. Roll in the cocoa powder, then store in a cool dry place until you’re ready to eat them.
- You can also roll them in other coatings if you like – I’ve used both dessicated coconut and chopped nuts for texture, but feel free to experiment.