Store dairy-free truffles in an airtight container in the refrigerator. Serve chilled.
12 ounces dairy-free milk of choice
1½ ounces light corn syrup
6 ounces dairy-free semi-sweet chocolate, chopped
2-3 tablespoons unrefined virgin coconut oil, melted
-Cocoa powder or confectioner’s sugar, for coating
1. In a medium saucepan, cook milk over medium-high heat, stirring constantly, until reduced by half. Add corn syrup and continue to stir over the heat until it’s dissolved in the milk.
2. Remove pan from heat and add chopped chocolate and melted coconut oil. Stir until smooth and shiny.
3. Pour mixture into an ungreased, unlined 8- or 9-inch square baking pan. Place pan in the refrigerator to chill uncovered for at least an hour or overnight, until ganache is firm.
4. Remove ganache from the refrigerator and line a rimmed baking sheet with parchment paper. Using a teaspoon or #100 scoop, scoop out balls of ganache and place about an inch apart on prepared baking sheet.
5. Return ganache balls to the refrigerator to chill for another few minutes or until firm once again.
6. Working quickly, roll each truffle in between clean, dry hands into a ball. Then roll each truffle in cocoa powder, or confectioner’s sugar. Return to baking sheet and chill until firm.
Each truffle contains 56 calories, 4g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 9mg sodium, 6g carbohydrate, 1g fiber, 1g protein.
TIP Scharffen Berger (scharffenberger.com) sells high-quality semi-sweet chocolate that is gluten free and dairy free.
Nicole Hunn (glutenfreeonashoestring.com), author of Gluten-Free on a Shoestring, lives in Westchester County, New Yor