Happy Monday everyone!
This one is properly decadent. Rich, creamy yet surprisingly airy whipped chocolate ganache truffles rolled in toasted and caramelised crushed almonds.
So damn good! And vegan too, of course.
Candied almonds aka ‘gebrannte Mandeln’ are one of my favourite German treats. And since I’m an absolute chocoholic I’ve had to pair the two.
But not just any kind of chocolate you see… Oh no, only the most creamy whipped chocolate ganache!
Trust me, these truffles are absolutely dreamy and with Valentines Day coming up in just a few weeks they’d make the perfect treat for your significant other, your bestie or yourself!
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- 150 g coconut milk
- 150 g dark chocolate
- ½ tsp vanilla extract
- 100 g chopped almonds
- 75 g sugar
- Pinch of salt
- 150 g dark chocolate
- Bring the coconut milk to a boil in a small saucepan or in the microwave.
- Roughly chop the 150 g of chocolate into pieces and transfer them to a mixing bowl.
- Pour the hot coconut milk over the chocolate, let the mixture sit for 3 minutes and then stir until you have a smooth and creamy chocolate ganache.
- Refrigerate the ganache for 15-30 minutes until it’s cold to the touch, has thickened and will slowly run down a spoon.
- Once the ganache is the right consistency, use an electric whisk and whip it for 1 to 2 minutes until it has gone lighter in colour and will hold its shape. Be careful not to over whip it or it might become grainy.
- Pop the whipped ganache back into the fridge and let it set for at least 30 minutes.
- When the ganache is firm enough, roll it into truffle sized balls between the palms of your hands and transfer them onto a plate. For this step you have to work quite fast because the truffles can start melting from your body warmth.
- Now pop the truffles in the freezer for at least 30 minutes.
- Meanwhile to make the candied almonds, add the chopped almonds to one half/side of a big frying pan and add the sugar to the other half.
- Turn on the stove to medium heat and wait until the sugar starts melting and the almonds start turning golden brown.
- Add a pinch of salt and carefully start mixing the sugar and chopped almonds until the almonds are evenly covered. The sugar should turn into a sticky caramel coating. Be careful not to burn it though!
- Transfer and spread the candied almonds to a sheet of baking paper to cool.
- Melt the second 150 g of chocolate over a water bath (aka bain-marie).
- Get the chocolate truffles out of the freezer and use a spoon or toothpick to dip them into the melted chocolate and then roll them in the candied almonds.
- Place them onto a plate and let them set in the fridge for another 15 minutes.