Sunday, October 5, 2008

Vegan Chocolate Agave Truffles

For the innaugural recipe we present Vegan Chocolate Agave Truffles. For this recipe we don't have exact measurements. These morsels are vegan and celiac friendly.

Melt the chocolate in a double boiler and when it reaches about 110 degrees add about 1 T agave nectar and add more as needed. Stir vigorously until the chocolate looks kind of grainy and doesn't stick together. Then, take about a gumball sized amount of chocolate and roll or mush it together. Roll the ball in the cocoa powder and salt mixture. These truffles were rolled in Sudan Dutch cocoa powder and sea salt. Instead of salt you can add other things like black sesame seed powder, turbinado sugar, crushed nuts, etc. Leave them covered overnight and they will firm up a little. Do not put into the refridgerator, they will get too hard.

  • 1/2 lb coverture
  • 1 T to 1/4 c agave nectar
  • 1/4 c cocoa powder
  • salt to taste

No comments: