Paul A Young’s vegan chocolate truffles
- Published: 25 Nov 22
- Updated: 25 Mar 24
“These dark chocolate truffles taste wonderful – intense, rich and smooth without being too strong. And they contain no dairy at all, so what you get is the purity of the cocoa.” Chocolatier Paul A Young.
Check out more festive food gift ideas.
Paul’s story: A former head pastry chef for Marco Pierre White, Paul is a groundbreaking chocolatier and a familiar face on TV. He has a chocolate shop in Islington (and sells his creations online) and is the author of three cookbooks. There’s nothing Paul doesn’t know about chocolate.
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Makes 40 truffles -
Hands-on time 20 min, plus cooling and chilling
Nutrition
- Calories
- 44kcals
- Fat
- 2.1g (1.2g saturated)
- Protein
- 0.9g
- Carbohydrates
- 5g (3.1g sugars)
- Fibre
- 0.6g
- Salt
- 0.1g
delicious. tips
For more vegan options, replace the 200ml water with the same amount of any liquid that isn’t dairy – strong tea of different varieties, coffee, orange juice, red wine, champagne, coconut milk or coconut water, fruit juices and purées, craft beer… Get creative. If your ganache is too soft to roll, melt another 20g chocolate and stir it into the ganache until it’s pliable.
Stevia and erythritol are natural sweeteners used as substitutes for refined sugar. You can buy both online or from health food shops. You may be wondering why the water doesn’t make the chocolate seize (solidify). A tiny bit of water will indeed cause the fat in chocolate to emulsify around it, but when you add more water, as here, the emulsion inverts and the water surrounds the fat, making it smooth.