Valentine’s day is right around the corner, and what better way to show your significant other, or yourself, that you love them, than with chocolate.
The inspiration for these came from the classic Almond Joy candy bar, just in a different form. Soft velvety chocolate ganache, coated in almond butter, topped with toasted coconut!
Ganache can be a bit tricky to master. It can be used for many things, as a frosting, ice cream topping, or rolled into truffles. The ratio of chocolate to liquid is what sets them apart. In order to get the correct texture, tempering the chocolate correctly is key! If your liquid gets too hot (boiling), the chocolate melts too quickly and becomes dry and crumbly. Too cool, and your chocolate won’t melt all the way. If you find that have boiled your coconut milk, allow it to cool to room temperature, and try again. If you find it was not warm enough, transfer the mixture to a glass bowl (if it’s not in one already), place the bowl over a pot with about an inch of boiling water (otherwise known as a double boiler), and gently warm the mixture until the chocolate melts. Allow the mixture to come to room temperature before refrigerating. For even further reading and instructions, we also found this great article regarding ganache.
These do require a bit of cooling time, so make sure you read the directions carefully and plan ahead. These are worth the wait – the velvety texture inside is to die for (if you’re a chocolate lover)!
- 9 oz Dark Chocolate, finely chopped
- ¾ cup Full-fat Coconut Milk
- 1 Tbls Maple Syrup
- ½ Tsp Vanilla Extract
- ½ cup Almond butter (smooth)
- 1 Tbls Coconut Oil
- 1 cup Shredded Coconut, toasted
- Place chopped chocolate in glass bowl.
- Place coconut milk in small sauce pan. Heat coconut milk over low heat until just warmed through and small bubbles form on the edge of the pan.
- Pour warmed coconut milk over chocolate and cover with a clean kitchen towel for 3 minutes.
- After 3 minutes, add maple syrup and vanilla extract to chocolate and stir gently to combine all ingredients, being careful not to whip air into chocolate.
- When fully combined, pour mixture into 8x8 baking dish and allow to cool to room temperature.
- Once room temperature, refrigerate for atleast 1 hour.
- Remove chocolate from fridge and allow to warm slightly.
- Portion chocolate into 1" balls using cooking scoop or tablespoon measure.
- Roll into balls with your hands and place on parchment lined dish.
- Refrigerate again for 30 minutes.
- While chocolate sets, prepare almond butter glaze and toasted coconut.
- To toast coconut, heat oven to 325 degrees, spread coconut on baking sheet lined with parchment paper and toast for 5-8 minutes. Watching carefully so it doesn't burn.
- To prepare almond butter glaze mix almond butter and coconut oil in microwave safe dish, microwave for 30 seconds and mix well.
- After 30 minutes, remove chocolate and roll balls in almond butter glaze (make sure glaze has cooled slightly and thick enough to coat), returning them to parchment covered dish. Sprinkle with toasted coconut.
- Return truffles to fridge for additional 30 minutes to allow almond butter glaze to further set up.
- Keep refrigerated until serving.