When we talk about comfort food, often the mind wanders to homemade soups and stews, or even freshly baked bread, but there is another side to the world of comfort foods - desserts. While we all start from that one gem that forever holds a special place, like doughnuts do for me, overtime, other desserts find their rightful place to our hearts. Bonbons and truffles are one of them, and for a good reason.
I often emphasise just how much I love truffles, and that I find them to be the perfect party treat. Often quick and easy to make, incredibly convenient to transport, and loved by many. They are also often associated with special occasions and enjoyment with our loved ones. That very connection to celebration, joy, and community adds an emotional layer to any comfort food, truffles included.
These little beauties feature one of my favourite dessert combinations - strawberries and coconut. Made from fresh strawberries, vegan white chocolate, and plenty of coconut, they truly are a two-bite wonder. And they can be decorated to fit any occasion, from the everyday sweets' platter, to a gorgeous little themed gathering. The options are limitless and they all pair well with coffee.
Being entirely vegan, they will keep very well for up to five days in the refrigerator, especially if coated in chocolate. If you choose any other way to decorate them, be it a simple chocolate drizzle or desiccated coconut; do keep them in a tightly sealed container, so they don't dry out.
Ingredients
300 grams strawberries, fresh or defrosted
40 grams cornflour
1 tablespoon freeze-dried strawberries, ground and sifted, optional
2 teaspoons vanilla bean paste
100 grams vegan white chocolate
75 grams vegan block butter
100 grams desiccated coconut
150 grams vegan white chocolate, for coating
Preparation
Add the strawberries to a blender and let it run for a few moments, so the fruit releases some of its liquid. Stop the blender, scrape down the sides, add in the cornflour, freeze-dried strawberries, and vanilla, and blend until completely smooth. Pour the batter into a heavy saucepan and place it over medium heat, letting it slowly heat up. Start whisking as soon as it starts to simmer, and cook, stirring constantly, for 2-3 minutes, until thickened, glossy and smooth.
Remove the cooked fruit custard from the heat and add in the chopped vegan white chocolate and the diced vegan block butter. Whisk vigorously until it all comes together. If desired, use an immersion blender. Once smooth, add in the desiccated coconut, and fold it through. By now, the batter will be somewhat cool to the touch, and able to hold its shape. Working quickly, take out small scoops of the batter, around 20 grams or so, roll into truffles, and them on a platter lined with baking parchment. Place them in the refrigerator for at least 2 hours.
Once firm and ready, melt and temper the chocolate, if desired, dip and decorate each truffle, and arrange them back on the platter. If double-dipping, you will need more chocolate than indicated in the recipe. The chocolate coating should set up fairly quickly, as the truffles are cold, and they can be served immediately. Yields about 30 medium truffles.
