When I come across a recipe that causes me to spring out of my chair and immediately scour my cabinets to see if I can MAKE IT RIGHT NOW – well, I know it’s going to be a winner.
And these amazingly delicious truffles? A winner – with much to love.
First of all? Easy. Like, I had them in the freezer chilling in about 10 minutes.
Even better? Super adaptable. I made them vegan by swapping out the butter for a non-dairy spread (and using vegan chocolate chips for the coating). But you could also make them gluten-free by using the appropriate graham crackers in lieu of traditional.
And best of all? They are that magical combination of simple-yet-fancy; as perfectly at-home on a fancy dessert buffet as they are
popped into your mouth while standing in front of the fridge an after-school snack.
Signing off for the week; have yourselves a very merry everything!
adapted from Food52
6 whole graham crackers (regular or gluten-free) – 3 1/2 ounces, if you’re weighing
1/2 c. almond butter (or any nut butter you like)
1/2 c. (8 T.) butter (or non-dairy spread)
2 c. confectioner’s sugar
12 oz. dark chocolate chips (vegan or regular)
Place graham crackers in a heavy duty ziploc bag – crush into crumbs using a rolling pin or meat tenderizer. Transfer crumbs to the bowl of your mixer.
Combine almond butter and butter (or non-dairy spread) in a microwave-safe bowl and heat till melted (30 seconds in my oven). Stir to evenly blend and transfer to your mixer bowl with the graham crumbs. Add the confectioner’s sugar and beat till well combined.
Using slightly damp hands, form dough into 1″ balls and place on a baking sheet lined with parchment paper (if mixture is too soft to shape, chill in fridge or freezer for a bit to firm it up). Place pan in freezer for an hour or so.
Melt chocolate chips in the top half of a double boiler set over barely simmering water. Stir till smooth.* Place one truffle on a fork and hold over the melted chocolate. Use a spoon to pour the chocolate over, and tap the handle of the fork against the bowl to remove any excess. Use another fork to gently return the truffle to the baking sheet. Repeat.
Place pan back in the freezer till chocolate is hardened; transfer truffles to an airtight container and keep in the freezer till ready to serve.
*Note: melted chocolate should be thick but “pourable”. You can add vegetable oil – a teaspoon at a time – till the right consistency is reached.
This delicious recipe brought to you by Sheri Silver