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MSGID: 35260.fidonet_cooking@1:105/500 2da5fee8
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Chocolate Truffles
 Categories: Candy, Chocolate
      Yield: 12 Servings
 
    240 ml Light coconut milk
    300 g  Dark chocolate
      1 pn Ground cinnamon
      1 pn Ground cloves
      1 pn Ground ginger
      3 tb Coconut oil
      1 ts Vanilla extract
           Caster sugar; to taste
           - (optional)
      3 tb Desiccated coconut;
           - for decorating
      3 tb Hazelnuts; chopped;
           - for decorating
      2 tb Cocoa powder; for decorating
 
  Pour the coconut milk into a small pan over a low heat and heat
  through, don't let it boil.
  
  Break the chocolate into chunks in a bowl, add the coconut oil, then
  pour over the coconut milk and stir gently until everything is melted
  together.
  
  Stir in the vanilla and the spices and caster sugar to taste. Cover
  the bowl and place in the fridge to set for at least 4 hours. If
  you're in a hurry just pop it in the freezer for an hour instead.
  
  When the truffle mixture is almost set, set out three plates, and
  spread a layer of coconut, nuts and the cocoa powder onto them.
  
  Using a teaspoon, scoop out little balls of the truffle mixture and
  roll in the palm of your hands, placing them onto a tray as you go.
  It's totally up to you how you decorate them--you can roll the balls
  in the toasted coconut or chopped nuts, or for a simple finish, roll
  them in cocoa powder.
  
  Return the decorated truffles to the fridge for around 10 minutes to
  firm up, then serve.
  
  Recipe FROM: 
 
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