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!
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