janet @ the taste space

The Best Chocolate Truffles

In Book Review, Desserts, Favourites on December 14, 2013 at 8:56 AM

The Best Chocolate Truffle

I swear, I wasn’t planning on sharing yet another dessert. But once I made these (uber wonderfully, possibly, yes, confirmed, the best chocolate I have ever made) treats, I knew I had to share them. Chocolate in January usually doesn’t fly…. and I simply could not wait until Valentine’s Day to share this with you.

But, before I tell you about the chocolates, let me tell you where the recipe hails. While in Montreal last year, I explored a variety of vegan restos. I was initially wooed by Aux Vivres, a vegan resto with cooked foods, and quickly recreated their macro veggie and tempeh bowl and their raw vegan smoked salmon. I also stumbled upon Crudessence, a longstanding raw restaurant and really enjoyed my meal. I was *thisclose* to buying their cookbook. It had the recipes for many of the same dishes I had just eaten and loved at their restaurant: Kombu mojito, raw tiramisu and raw cinnamon buns. Many of their other highly praised dishes are included, such as their Om burger, pad thai, Caesar salad, Tibet fat-free dressing, maki rolls, eggplant bacon, raw parmesan (crumesan), chocolate banana pie, chocolate mouse, lime pie, banana split with chunks of raw brownies, blueberry un-“Cheese”cake and Hippocrates juice.

So why didn’t I buy the cookbook? It was in French only. I can read French but since it is not my first language, it would not be as easy to decipher all the cooking terms. So I put it back.

The Best Chocolate Truffle

Fast forward a year and their cookbook has been reprinted in English. Lucky for us, because this is a drop-dead gorgeous cookbook with delicious recipes.

The Best Chocolate Truffles {vegan. gluten-free}


The first recipe I tried were these truffles. In the cookbook, they are called “dark nougat”. I am not entirely sure what nougat is supposed to taste like. I thought it might be kind of chewy and sweet (I am only familiar with the nougat that studs Toblerone bars), but this was nothing of the sort…. it was creamy, smooth and divine. Honestly, I had made the middle of creamy truffles. Akin to the middle of Lindt truffles.  YES!! And it was dead simple: whizz all the ingredients in a food processor or blender and then allow to set in the freezer.

The Best Chocolate Truffle

I tried to be a bit fancier by freezing them in silicone ice cube trays, but since they were still so creamy after setting, they stuck a bit to the molds. The light dusting of flaked coconut or matcha helped to make them less gooey for your fingers. I was rooting for the pretty matcha-dusted truffles, but they were still a bit bitter for my liking. The coconut-flaked ones were great and if I had enough coordination, the chocolate-and-hazelnut-coated truffles sound incredible. I think these are a bit too fragile to gift, unless you coat them in a hard chocolate shell.

There is one special ingredient for this recipe, I apologize. Lecithin. I plan on writing more about this ingredient in a later post, but I can definitely assure you that it makes the most creamy chocolate to date.

The Best Chocolate Truffle

PS. Other recipes shared from RawEssence:

Taboulleh Flower Salad

Madras Salad

Pesto Tagliatelle

BLT Sandwich with Eggplant Bacon and Caper Aioli

Meatless Meatballs

Island Lime Pie

Brazil Nut Goji Milk

PPS. The winners of the Simply Raw Kitchen giveaway was Jessica and 365 Vegan Smoothies was Phoebe.

Raw Dark Nougat (aka The Best Chocolate Truffles)
Courtesy of RawEssence

1 tablespoon coconut oil, melted
1 tablespoon sunflower lecithin (I used soy lecithin)
1/4 teaspoon lemon juice
1/4 cup agave nectar
1/4 cup water
1/8 teaspoon sea salt
1/2 cup cocoa powder

For matcha-coated nougats
2 tablespoons matcha powder

For coconut-coated nougats
3 tablespoons shredded coconut

For ambassador balls
2/3 cup hazelnuts, reduced to crumbs in food processor
1/2 recipe dark chocolate, melted

1. In a blender (I used a food processor), combine all ingredients except cocoa powder and blend to a liquid of even consistency. While blender is running, add cocoa powder and continue to blend until cocoa is incorporated.

2. Pour mixture into a rectangular dish to a depth of 3/4 inches (2 cm) (I used silicone ice cube trays). Place in freezer and allow nougats to set for 3 hours.

3. Cut into 15 cubes, place in a container and refrigerate.

4. To coat, roll nougats in a dish of matcha or coconut until they are completely coated.

5. For ambassador balls, roll nougats in hazelnut crumbs until they are completely coated. Pour melted dark chocolate into a bowl. Using a fork, dip balls of coated nougat in chocolate, then place on parchment paper. Refrigerate for 1 hour to allow them to set.

Makes 12-15 truffles

Excerpted from RawEssence by David Côté and Mathieu Gallant © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

  1. Thanks for linking to the Montreal adventures on my blog, Janet! 😀

  2. I hope you get to offer a copy of this cookbook soon. They look delicious!

  3. Mmmm, they look so good! Thanks for sharing the recipe!

  4. Ahhh…thanks again for the giveaway 🙂 Can’t wait to have my book and try many, many recipes…:)

    Crudessence is certainly a wonderful cookbook. On my blog, I’ve published the gazpacho, a green juice and their fake feta. Here’s my link in case…: http://cuisinedeseagle.blogspot.ca/search?q=crudessence. However, it is written in French. The gazpacho is amazing !!!! It is a must. I’ll check in my book for these truffle…Mmmmm!!!!

  5. I’ve never bought lecithin but I did have a favourite bread we called our lekky that we used to buy many many years ago in a student household. So it is interesting to hear it makes the truffles creamy – they sound lovely

  6. Janet; You never need worry about sharing chocolate. I would have been horrified if you’d kept these until February and told us then you made them back in December but held back! They look incredible 🙂

  7. These look incredible!! Going to have to order the lecithin from amazon. I feel like I’ve seen it on ingredient labels but have no idea what it’s actually used for!

  8. Janet, you are killing me here—-with another possible ingredient to get! And you linked to Amazon—with FOUR bags of soy lecithin—must be a nice addition to the 25 pound bag of coconut flour! I just may have to break down and get lecithin, but probably sunflower (I do eat soy, but try to limit it to tofu, edamame, and especially tempeh, which I have loved ever since you posted the yellow beet tempeh crouton salad and instructed to steam the tempeh first).

    Thanks for posting the other recipe links from Raw Essence. The Madras salad looks wonderful, although I could be tempted to bake the cauliflower first since I don’t love it raw, except as fried rice. And yum—the un-meat balls with a sundried tomato chipotle sauce!

    • HAHAHA. You are too funny, Ellen. But I had to write back right away because alas, no I didn’t buy 4 bags, just 1, and a pound of lecithin is PLENTY, indeed. I acatully got mine from vitacost when they had a Bob’s Mill sale but they have another cheaper one, too: http://www.vitacost.com/fearn-lecithin-granules
      (not sure if the link will work because wordpress has a funny thing for blocking the links they think are affiliate- which it isn’t)

      But, yes, the carrot looked wonderful, too, and similar to the curried chickpea and carrot and currant salad I have shared, so I was hoping to make that soon enough… but I love your idea to roast the cauliflower!!

      Hope all is well!

  9. Aaaaah! These look so so good! And your description of them as like the inside of Lindt truffles just makes me want them even more. Coating them in matcha, coconut or hazelnuts makes them extra pretty (and tasty I’m sure).

  10. Ooh I love Aux Vivres! And Crudessence. Oh… how I miss Montréal (I visited a couple of summers ago) – can’t say I’d like the cold though ;p
    These truffles look so good! I should check out the cookbook.

  11. […] Instead of bringing vegetables for the non-vegans, I shared a treat that did not even seem vegan: the very best chocolate truffles! Also, because it met all of the listed dietary restrictions! It is nut-free, egg-free, dairy-free […]

  12. These look so delicious! Highlighting them tomorrow at RFT! Happy New Year!


  13. […] This is definitely how you would stock your whole foods kitchen, all from scratch. The ingredients are standard in vegan cooking, although the lecithin may be a bit cumbersome to find. I use lecithin as an emulsifier to make The Best Chocolate Truffles. […]

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