Black Pearl Truffles
|Bittersweet chocolate||9 Ounce, chopped|
|Plain soymilk||1⁄4 Cup (4 tbs)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Ground ginger||1 1⁄4 Teaspoon|
|Wasabi powder||1 Teaspoon|
|Black sesame seeds||1⁄4 Cup (4 tbs)|
Place the chocolate, soymilk, and maple syrup in a microwave-proof bowl, and nuke for one minute. Even if it doesn't seem to have melted, give it a stir before giving it another 30 seconds. Repeat this until you can stir the mostly melted chocolate into a completely smooth mixture that has no lumps. Add the vanilla, ginger, and wasabi, and stir well to combine.
Lightly grease a 9 x 13-inch pan and pour the chocolate mixture into it. No need to spread it, just cover the pan with plastic wrap and refrigerate for an hour or two, until the mixture is the consistency of a thick ganache.
Using either a small ice cream scoop or melon baller, scoop small balls of the chocolate out and place them onto a silpat-lined baking sheet. Portion out all of your truffle centers before proceeding, because things will get really messy from here on in. Next, you'll want to roll each scoop into a nicely round ball between the palms of your hands. The heat from your hands will start to melt the truffles, so work as fast as possible, but don't expect to finish this task without covering yourself in chocolate! Let the shaped truffles sit in the refrigerator for about 30 minutes to firm up again before rolling them in the black sesame seeds, ensuring that they're thoroughly covered.
Makes about 2 dozen
This recipe is excerpted from the book VEGAN DESSERT by Hannah Kaminsky. For more information or to purchase the book, please visit Bittersweetblog.Com