Savoury or sweet, we love seeing our cacao products being used in your recipes. The talented Kelly Mason created these delicious Coconut Cacao Truffles using Mason & Co. Kelly, is a plant-based chef, yoga teacher & a slow-fashion model who loves creating art. This is part 1 of her Guest Blog series where she explains how to create her easy-to-make truffles with our cacao powder, cacao nibs & dark chocolate. Thanks for sharing this recipe, Kelly!
Coconut Cacao Truffles - Ingredients
For Truffles:
- 2.5 cups melted 55% Coconut Mylk Dark Chocolate
- 1 cup coconut cream
- 1 tsp vanilla essence
- 1/2 cup Mason & Co Cacao Powder
For Plating:
- 2 tbsp Mason & Co Cacao Powder (To coat the truffles)
- 1 tsp Cacao Nibs
- 1 tsp melted 55% Coconut Mylk Dark Chocolate
- A pinch of Cacao Powder (To finish plating)
“It is very exciting for me as a plant-based chef to be a recipe developer for a company whose products I have been using for a number of years! This is the first of many recipes I am creating for Mason & Co and I couldn’t be happier to share the recipe so you can create your own plant-based & vegan desserts at home using Mason & Co products! I make these little treats all the time for friends, family and for our coffee shop where we serve Indian coffee & vegan/vegetarian desserts. This vegan & gluten-free recipe is super-easy & the desserts are so rich and creamy – here’s the recipe for my Coconut Cacao Truffles; including guidelines for plating the ultimate vegan dessert dish. Enjoy fully, totally & completely!” – Kelly
Instructions:
- Place the chopped 55% Coconut Mylk Dark Chocolate bar into a mixing bowl & place onto a pan of water to melt the chocolate. (Double-boiler method)
- In a separate bowl, add coconut cream, vanilla and cacao powder. Whisk well until all is combined.
- Once the chocolate has melted, slowly add to the coconut mixture while continuing to stir. Mix until a smooth & even consistency is formed.
- Pour the combined mixture into your silicon moulds & tap to release any air bubbles.
- Place into the freezer for 2-3 hours to set.
- Once set, remove from moulds & coat with Mason & Co Cacao Powder – then place in fridge until ready to serve!
Plating:
- Take a clean plate & place the melted chocolate off-centre. With a plating brush, create brush strokes across the plate.
- Take the truffles and place onto the chocolate brush strokes, then take cacao nibs and sprinkle on top of each truffle.
- Finally, take a pinch of cacao powder & sprinkle across to finish!
Serve estimate: 12 truffle bars
Freezer friendly: 1 month
Fridge storage: 1 week
Send us photos of your dish! Tag @masonandco_chocolate in your creations & use the hashtag #MadeWithMasonAndCo
