Salted caramel coconut milk chocolate truffles - Dairy free, vegan

Created by Hackney Pantry

MAKES AROUND 30 TRUFFLES

INGREDIENTS

1 1/3 cups caster sugar
1 tin (400ml) coconut milk - full fat, not reduced fat
300g 70% Domincan Republic dark
1 tsp sea salt (preferably Maldon)
Cacao or cocoa powder
METHOD

Add the sugar to a medium saucepan over a medium/high heat. Once the sugar around the edges has started to melt use a silicone spatula to drag the melted sugar into the middle to help it dissolve evenly. Continue to cook until all the sugar has melted and you had a brown caramel - around 5 minutes. Remove from the heat and add the coconut milk - carefully as it will froth up and splutter. Immediately add back onto the heat and stir to combine the coconut milk into the sugar. 

Cook over a medium heat for around 30-45 minutes, stirring occasionally and keeping an eye on the caramel so it doesn't burn. You want the caramel to reduce in volume by about half and thickly coat the back of the spatula. 

Break up the chocolate into a mixing bowl and pour over the caramel, add the sea salt and mix thoroughly - the heat from the caramel will melt the chocolate. If the mixture starts to split slightly or looks at all grainy, add some almond milk, a few drops at a time and keep stiring until the mixture is perfectly smooth. Taste to check you've added enough salt then pop into the fridge for an hour or so to firm up.

Add some cacao/cocoa powder to a shallow bowl, take teaspoons of the mixture and roll into a ball in the palm of your hand then roll into the cacao powder. Package up as gifts or store in the fridge or freezer for around 1 month

Lucocoa ChocolateComment