500 g dark vegan chocolate-400 ml coconut milk-1 tbsp chai tea loose (or 3 teabags)-Raw cocoa powder
Vegan Christmas Chocolate Truffle a classic of the Christmas bakery. With this recipe they are the basis for wonderfully tender melting truffles. These fine truffles are perfect for giving away and self-eating.
500 g dark vegan chocolate-
400 ml coconut milk-
1 tbsp chai tea loose (or 3 teabags)-
Raw cocoa powder-
Vegan Christmas Chocolate Truffle
Finely chop the chocolate and place in a heat-resistant bowl. Melt gently in a water bath, never let it get too hot.
Boil the coconut milk in another small pot together with the chai tea briefly, then remove the heat and let it simmer for 10 minutes on a low heat. Strain through a colander (or take tea bags) and pour the chai milk over the melted chocolate.
Stir until a nice, even measure is obtained. If it starts to lump a little at the beginning, no problem. Just continue stirring until everything is evenly connected. Put in the fridge until the mixture has solidified (at least 30 minutes, ideally overnight). Put raw cocoa in a plate.
Once the mixture is firm, each portion a teaspoon and form with your hands into a round truffle. Work quickly, as the truffle mass is quickly soft again. Roll the finished truffles in raw cocoa and set aside on the. Repeat until the dimensions are completely exhausted.
Enjoy and store the remaining truffles in an airtight container in the refrigerator for up to a week.
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