I used most of the leftover can of coconut milk to make chocolate truffles yesterday. The little bit of the coconut milk that I didn’t use for the truffles was used for my coffee non-break in the middle of making the truffles. Mmmm…
Anyway, the truffles turned out pretty well. I dipped mine in chocolate, just because I am that kind of person. 🙂 Half of the filling I flavored with mint extract, so some of the truffles are mint chocolate.
I was fairly happy with how they turned out.
(Quick break while I go to get one.)
Where was I?
So I am fairly happy with how they turned out. The plain chocolate ones have a bit of a “healthy” taste to them (due to the use of coconut oil and honey). I don’t care for the mint extract that I used for the mint ones. I think it taste rather toothpaste-y. I know toothpaste is minty. But this mint extract seemed to have a more toothpaste-y flavor.
This time I tempered the melted chocolate before I covered the truffles. I was hoping that it would make the chocolate less melt-y when they were eaten. It wasn’t that difficult. In order to temper the chocolate, after melting it, you cool it down to 83*, then heat it back up to 88*-89* (chocolate melts at 110-120*). The hardest part was getting it to cool down. It did NOT want to cool down. I finally just called it good.
I am not sure that it worked, since I am storing the truffles in the freezer, and we have been eating them frozen. This doesn’t give the chocolate much chance to melt. I am letting this truffle that is sitting to my left thaw, so I can see if it works.
I made a royal mess making them. You’ll see that in the pictures in just a moment, though.
Mmmm…coffee…it smells so good…
…and looks so good in the jar…
Tempering the chocolate
Still have a way to go
The chocolate truffles are done (and I tried one – see the empty spot?)
Now the mint ones are done (and tried one – see second empty spot)
See? I made a LOVELY mess!