Happy Monday, y’all!
Now this one here is as rich as a Mississippi mud pie. It’s a whipped chocolate ganache truffle, creamy as butter but somehow light as a feather, rolled in toasted and sweetly caramelized crushed almonds.
It’s so good it’ll make your tongue slap your brains out! And it’s vegan, to boot.
Now, let me tell you about these candied almonds. Back in the old country we’d call ’em ‘gebrannte Mandeln‘, and they’re one of my favorite German treats. Being the chocoholic that I am, I just had to pair the two up.
But we ain’t talkin’ about just any ol’ chocolate here… No sirree bob, we’re talkin’ ’bout the creamiest whipped chocolate ganache you ever did see!
Take my word for it, these truffles are like a dream come true. With Valentine’s Day around the corner, they’ll make a perfect treat for your honey pie, your best friend or even yourself!
If y’all whip up this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all y’all’s beautiful creations. Don’t forget to sign up for My Vibrant Kitchen’s newsletter to get all our latest recipes, vegan lifestyle tips and travel diaries sent straight to your inbox.
Vegan Candied Almond Whipped Chocolate Truffles Recipe
– 20 minutes
– 45 minutes
– 1 hour 5 minutes
– 15-20 truffles
– 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
1. Bring the coconut milk to a boil in a small saucepan or in the microwave.
2. Roughly chop the 150 g of chocolate into pieces and transfer them to a mixing bowl.
3. 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.
4. Refrigerate the ganache for 15-30 minutes until it’s cold to the touch, has thickened and will slowly run down a spoon.
5. 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.
6. Pop the whipped ganache back into the fridge and let it set for at least 30 minutes.
7. 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.
8. Now pop the truffles in the freezer for at least 30 minutes.
9. 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.
10. Turn on the stove to medium heat and wait until the sugar starts melting and the almonds start turning golden brown.
11. 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!
12. Transfer and spread the candied almonds to a sheet of baking paper to cool.
13. Melt the second 150 g of chocolate over a water bath (aka bain-marie).
14. 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.
15. Place them onto a plate and let them set in the fridge for another 15 minutes.
If you really enjoy baking and trying new recipes, there are myriad other options that I have developed over the years. For a little indulgence, you could consider making my Vegan Chocolate Peanut Butter Cupcakes recipe.
They hit that sweet and salty spot perfectly! If you’re a chocolate lover, you won’t want to miss my Vegan Brooklyn Chocolate Blackout Cake recipe.
It’s rich, deeply chocolatey and irresistible. For something lighter but equally decadent, try my Easy Vegan Aquafaba Chocolate Mousse recipe.
It’s airy, creamy and so easy to whip up. And let’s not forget about cookies – give my Vegan Gingerbread Cookies With Royal Icing recipe a go for a classic treat with a vegan twist. Happy baking!