These spiced truffles really do resemble the luxe mushrooms. For ease in shaping, let the chilled chocolate mixture sit at room temperature for about 10 minutes beforehand.
MAKES: seven 1-inch truffles
INGREDIENTS:
- 3 1/2 ounces 70%-cacao high-quality dark chocolate, chopped
- 1/4 cup plain unsweetened cashew milk
- 2 tablespoons vegan butter
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 3 tablespoons coconut sugar
- 2 teaspoons unsweetened cocoa powder
INSTRUCTIONS:
- Place the chocolate in a medium microwave-safe bowl. Microwave in 20-second increments at high power, stirring after each, until 90 percent melted, about 2 minutes. whisk until smooth.
- Whisk in the cashew milk, vegan butter, cinnamon, salt, and cayenne until smooth. Cover and chill until hardened and cold, at least 1 hour.
- Mix the coconut sugar and cocoa powder in a small-medium bowl.
- Use a spoon and your hands to form 1-inch-diameter balls of the chocolate mixture. Add one at a time to the sugar mixture. Roll around to coat, making the balls more round.
- When finished rolling all of the truffles, cover, and chill until firm, about 1 hour. Serve either slightly chilled or at room temperature.
