YES, YOU CAN MAKE VEGAN TRUFFLES. SO MUCH YUM!
The SECRETS to creating a trio of vegan Chocolate Truffles! Watch today’s #LunchBreakLIVE with vegan pastry chef Fran Costigan. She is the master of decadent plant-based desserts and it is such a treat having her here to show us how to make these incredible dessert truffles that will blow your mind, not only because they taste amazing, but also because they are so simple to make! let’s see how it is done…
HOW DOES SHE DO IT?
Fran Costigan, chef, cookbook author, and Director of Vegan Baking and Pastry at the Rouxbe Online Culinary School, is internationally renowned as the authority on vegan desserts. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching 25 years ago, at the time she embraced the vegan lifestyle. Her unapologetically luscious confections lack nothing — except dairy, eggs, white sugar, and cholesterol. Fran’s vegan desserts are appropriate for everyone who loves dessert, whether or not dietary restrictions are an issue. The 90-day Essential Vegan Desserts Course that Fran developed and leads at Rouxbe, the world’s leading online cooking school, is based on her wildly popular Vegan Baking Boot Camp Intensive®. She is thrilled to welcome students of all skill levels, beginners to professionals, from around the globe to this unique in the world course.
Fran’s cookbook, Vegan Chocolate Dessert: Unapologetically Luscious and Decadent Dairy-Free Desserts, is available in German, French and Italian editions, and follows the classic, More Great Good Dairy Free Desserts.
You can find Fran sharing her knowledge and passion across North America and Europe, at schools, conferences, festivals, and corporations at resorts and on cruise ships too, and in 2020 2021, online.
A professional member of the International Association of Culinary Professionals, Women Chefs and Restaurateurs, Les Dames d’ Escoffier, American Culinary Federation, Fran is proud to be an advisory board member of the New York Coalition for Healthy School Foods, Vegan Trade Council, and Main Street Vegan Academy. Fran wants everyone to know that she eats big plates of beans and greens and grains before she enjoys her daily small sweet treat!
For more information and recipes, newsletter sign up, visit www.francostigan.com.
Fran Costigan Vegan Pastry Chef on Facebook
SO LET’S MAKE SOME VEGAN TRUFFLES! THE CHOCOLATE LOVERS DREAM.
Learn to make a luxurious vegan chocolate truffle ganache and you’ve got super easy and reliable and gluten-free goodness to pop out of your freezer and enjoy.
Fran uses her ganache recipe in so many different ways. She uses it for Glaze Cakes and Dip for Cupcakes, Chocolate Crostini with Flaked Salt, Ice Cream Topping, Fondue, Chocolate Milk and Hot Chocolate, NYC Eggless Creams, Fancy Filled Raspberries, French Chocolate Mousse, plus, you can change the formula to make Truffles.
After serving hundreds of truffles made with nondairy milk, Fran is convinced that they taste more chocolatey than their heavy cream-based counterparts. Thin it with more plant milk to make a pouring ganache.
Basic Bittersweet Vegan Chocolate Truffles
- 8 ounces / 227g quality vegan chocolate (70 to 72%), finely chopped
- 3/4 cup +2tablespoons /210ml unsweetened oat soy, or almond milk
- Optional: 2 tablespoons 220g organic cane sugar
- pinch fine sea salt
- 2 teaspoons / 15ml extra-virgin olive oil
- Coating: Dutch-process cocoa powder, nuts, seeds, coconut, spices, flaked sea salt
- Combine milk, optional sugar, salt in small saucepan. Cook over medium heat, whisking a few times to dissolve sugar and scald milk.
- Pour hot milk over the chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand, undisturbed for 3-4 minutes.
- Whisk slowly from the center out only until ganache is smooth and glossy. If the chocolate is not completely melted, place the bowl over a water bath; stir until melted.
- To test the final consistency: A properly made truffle ganache is firm enough to shape and still taste creamy. Refrigerate a small amount of ganache 10 to 15 minutes. After chilling, the ganache should be firm. Adjust as necessary with more liquid or melted chocolate.
- Stir the vanilla and olive oil into the ganache. Pour ganache into a shallow dish at room temperature for 30 minutes to firm. The ganache sets evenly in a 9-inch/23-cm glass pie pan or similar.
- Refrigerate uncovered until the surface is no longer soft, then place a piece of parchment paper or plastic wrap directly onto the surface of the ganache, covering it completely Refrigerate 4 hours or until very firm. At this point, the ganache can be refrigerated for up to 1 week in an airtight container or frozen for a month.
- Make the Truffle Centers:
- Line a shallow container with parchment. Remove ganache from refrigerator. Use a spoon to scoop out 1-inch/2.5-cm pieces of ganache, and another to push the ganache off the spoon into the container. If you prefer more uniform truffles, use a 1⁄2-tbsp scoop. When a half dozen or so are made, roll and press the pieces into irregularly shaped rounds. Repeat until all the ganache has been used. If at any time the ganache becomes too soft to shape, refrigerate until cold and proceed. Cover and refrigerate the truffle centers in layers separated by parchment paper for 20 to 30 minutes before finishing with the cocoa coating. Alternatively, cut the truffle ganache into squares.
- Finish the Truffles:
- Roll in cocoa powder with sea salt, ginger, or other spice, nuts, seeds, coconut, cake crumbs
- Refrigerate to set, 15 to 30 minutes. Serve at room temperature, sprinkled with a few grains of flaked sea salt.
NOTHING BEATS DESSERT FOR LUNCH!
I can’t complain when we get dessert for lunch! I am sure most people wouldn’t turn down vegan truffles over a salad! Haha. With the recipe being so simple, I hope you give it a try. If you do, be sure to take a photo and tag @JaneUnChainedNews on Instagram. Leave a comment here and let us know how you liked the truffles. If you are in search of other plant-based recipes to try, be sure to visit the #LunchBreakLIVE page where we have a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.