By Chef: Brandi Doming
Posted: January 7, 2015
An inspired, simple and completely luscious truffle recipe by Brandi Doming of The Vegan 8 utilizing a base of raw sesame and cacao butter for an authentic white chocolate flavor experience. If you typically make dark chocolate truffles during the Holidays try mixing it up this year with this delectable recipe perfectly spiced with cinnamon, ginger, and vanilla. You, along with your friends and family, will fall in love.
- 3/4 cup finely chopped raw cocoa butter (96 g, which is about 6 TBSP of melted cocoa butter)
- 1/4 cup Dastony sesame seed butter
- 2 tablespoons raw organic agave nectar, room temp!
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon fine sea salt
1. Finely chop up cocoa butter to 3/4 cup. We all won’t chop exactly the same, so that is why melted measurements have been given.
2. Gently and slowly melt the cocoa butter your preferred way.
3. Once the cocoa butter is almost all melted, stir until it is all smooth and there are no more pieces left. Make sure to measure out 6 tablespoons once it is melted, so you are using the correct amount.
4. Add the remaining ingredients and stir until very smooth and well mixed.
5. Either let the bowl sit at room temperature until it becomes completely firm and solid or you can place it in the fridge for a quicker version. If you place it in the fridge, you will need to remove it and set it out to soften some to room temperature for about 20 minutes before scooping out the chocolate.
6. Use a melon scooper to scrape and scoop out the chocolate and roll in the palms of your hands into 1 inch balls. Trust me, you need a melon scooper, a regular spoon will not work. It’s similar to how you would scoop out firm ice cream.
7. Roll and coat into your desired ingredients. I used cinnamon, sesame seeds and chopped almonds. Store at room temperature, they will retain their perfect truffle texture.
The cocoa butter is noted also in weight measurements and melted measurements for accurate results. If you don’t have a scale, that is okay. Just make sure after you have melted the cocoa butter, to measure out 6 tablespoons only for accuracy in the final texture. If you have extra, you can just let it reharden. A small melon scooper is highly recommended for this recipe.