By SHELLEY SMITH
Glasgow Daily Times
I decided to use this month’s “Becoming Martha” experiment with my fiancé Will. I saw this vegan chocolate truffles recipe on YouTube and thought “I can totally do that. It looks easy.” Though 99 percent of the time that I think something is going to be “easy,” I end up being proven wrong and this time was no exception.
The recipe, like many vegan recipes, called for the usage of a food processor. We did not have a food processor just a blender and a smaller bullet blender. For some reason, we decided a blender is basically the same as a food processor. Usually whenever chefs substitute items for something else, it’s because they’re seasoned professionals and have made the recipe several times. Will and I are clearly not professionals, nor had we ever made this recipe, so I’m not sure what made us think we were qualified to make these decisions, but we did anyway.
Here’s the recipe:
1 c shredded coconut
2 c walnuts
3/4 c cocoa powder
1/2 c agave nectar or maple syrup
1/2 c coconut oil
1 t sea salt
1 T vanilla extract
Truffle ganache coating:
1 c coconut oil
1/2 c agave or maple syrup
1/2 c cocoa powder
1 t salt
1 t vanilla
Blend coconut and walnuts, processing for 15-30 seconds. Add all remaining ingredients and process until incorporated.
Place dough in refrigerator for 20 minutes to chill.
Take dough out and roll into truffle-sized balls (or slightly smaller) and place on a parchment-lined cookie sheet. Place in the freezer for 20-30 minutes.
Combine ingredients for the ganache coating in a processor or blender.
Remove the balls of dough from the freezer and dip into the ganache coating with a fork.
Place back on parchment paper, sprinkle with cayenne or sea salt and place finished truffles back in the freezer to set up.
We quickly discovered that our blender wasn’t cutting it and mixed everything by hand, a very cumbersome process. Then I accidentally placed a tablespoon of salt rather than a teaspoon of salt, making the base taste disgusting. It took me hours to get that nasty taste out of my mouth.
Most people would have stopped there, but we were determined. I refused to be beaten by some chocolate batter. We restarted the recipe and the process that called for us go back and forth to the freezer several times. By the time we completed the process it was 11 p.m. We were too tired to care if the truffles turned out properly, so we placed the entire baking sheet of truffles, lined with aluminum foil, in the freezer and went to bed.
When I woke up, we ate truffles for breakfast and they were surprisingly delicious. Some I got real fancy and sprinkled sea salt, shredded coconut or cayenne pepper on top. The cayenne pepper truffles were my favorite. I’m thinking they will also make great holiday homemade treats.
All and all, I’d say this was a success, kinda. Basically, if you follow the recipe and don’t do anything Will and I did, your truffles will taste great the first time around. So I supposed this turned into a more of what not to do column. I just say we made all the mistakes for you so you, our beloved readers, don’t have to, you’re welcome.
Shelley Smith is a staff writer for the Glasgow Daily Times. She can be contacted by e-mail at email@example.com.