Love and Olive Oil

Leftover Ganache? Make Truffles.

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Dairy Free Soy Truffles

First of all, I needed to get another post up here stat, as everytime I log on I am faced with that wonder that is the Petit-Four cake, and my cravings start all over again.

Though, what I’m about to post won’t help much with those cravings. Sorry!

Upon finishing the aforementioned cake, I found myself left with a cup or so of ganache. I had slathered that thing to death, and really didn’t want to chance overwhelming the delicate flavors with rich bittersweet chocolate, so I resisted the temptation to dump the rest of the bowl over the top of it.

Instead, I poured it into a container, and stashed it in the fridge.

A few days later, when the cake was gone, and I found myself lacking a sugary release, I remembered the ganache.

As anyone here who is confined to living a lactose-free existence knows, finding a chocolate truffle that does not contain milk or cream of some sort is near impossible. And as I eyed the plastic container filled with creamy cream-less ganache goodness (made with soy creamer rather than heavy cream), I was thinking one thing and one thing only: truffles.

The hard part was already done. I simply scooped out teaspoon size gobs of ganache, formed them into a ball (put on your gloves for that job), and then dipped them into some microwave-melted bittersweet chocolate (mixed with a tiny bit of butter, margarine, or vegetable oil to help it harden). Voila. Truffles. Dairy free truffles. And I dare you to feed one to a milk-lover, truffle connoisseur, or dairy farmer and have them be able to tell the difference between it and a full on heavy cream-filled truffle. Not going to happen.

Next time I might have to make the whole batch of ganache and make it all into truffles.

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4 Comments Leave a Comment »

  1. This is exactly what I did with leftover ganache from a cake I made yesterday. Truffles are so simple to make but everyone loves them!

  2. Nondairy truffles? Inspired! I have several friends who are either lactose-intolerant or vegan, and I’m always looking for great little treats to make for them. This goes right to the top of the list.

  3. Very creative and resourceful. Those do look like every other truffle and in this case, that’s a compliment!

  4. I know this post is super old – but have you ever tried making truffles with full-fat/canned coconut milk? If you haven’t, I definitely recommend it…they’re amazing! And void of coconut flavor. So. Good.

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