My Aunt recently told me about these dairy free Enjoy Life chocolate chips that taste like heaven, are the real thing, and don’t upset dairy or nut allergies. The ingredients are solely cocoa butter, cocoa mass, and brown sugar… See? Still real chocolate!
Last week, I used them in my Chocolate Cherry Almond Salami, and this week, I’ve made sinful Hazelnut Kahlua Truffles, done two ways. The first, coated in velvety crisp chocolate, and the second, simply rolled in cocoa powder.
Dairy Free Hazelnut Kahlua Truffles
1/4 cup coconut oil
1/4 cup gluten free cocoa powder
1/2 cup hazelnut butter
3 heaping Tblsp sugar
3 heaping Tblsp light brown sugar
1 Tblsp vanilla
3 Tblsp Kahlua
2 cups Easy Life chocolate chips for melting
1/2 cup cocoa powder for rolling
hazelnut halves for topping
In a heavy saucepan, on low heat melt the coconut oil, cocoa powder, and hazelnut butter. Once melted, sprinkle in the sugars and combine. Finally add the vanilla and Kahlua (you can add more Kahlua if you enjoy a stronger alcohol taste to your truffles).
Pour the chocolate mixture into a bowl, and place in the fridge for approx 2 hours or until hardened.
Roll parchment paper onto 2 trays, onto which to place truffles.
Remove the hardened chocolate mixture from fridge, and with a teaspoon, scoop a little mound of the mixture into your hand and roll into a ball. Please note: coconut oil melts faster than dairy so you must move quickly when rolling into balls. Place truffle balls onto trays and place in freezer for 5-10mins.
First Way – Hard Chocolate Coating:
In a double boiler, melt the Easy Life chocolate chips. Remove one tray of truffles from the freezer and quickly dip each ball into the melted chocolate. Please note: Dairy Free chocolate melts slightly differently from regular chocolate, so the DF melted chocolate will be slightly thicker in texture. Place each dipped truffle back onto the tray and top with a hazelnut half. Quickly place in freezer to harden. **It is important to work quickly as the heat from the melted chocolate will melt the truffle balls if you work too slowly.
Second Way – Rolled in Cocoa Powder:
Place 1/2 cup cocoa powder onto a plate (for rolling). Remove second tray of unfinished truffle balls from the freezer and roll each ball in the cocoa powder.
Both truffles can be stored in an airtight container in the fridge. It is important to keep them stored in the fridge as coconut and hazelnut butter is quite soft at room temp and the truffles will effectively melt. Makes about 15 regular sized truffles.
Slipping into my new Sergio Rossi shoes is like slipping a Hazelnut Kahlua Truffle into the mouth!
|Standing on the counter in Sergio Rossi Python Pumps.|
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