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We brought some of these truffles for dessert to some friends who invited us for dinner. They were a big hit! I wanted to make a salted chocolate truffle and I can say that if you've never tried this, you're in for a treat! The tiny portion of salt flakes crunch and then melt and create the perfect contrast and balance to the dark chocolate coating and sweet truffle inside.

Dark Chocolate Coated, Peanut Butter, Marmalade and Single Malt Scotch Truffles With Sea Salt Flakes [Vegan]

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Serves

14 large truffles or 28 small

Ingredients You Need for Dark Chocolate Coated, Peanut Butter, Marmalade and Single Malt Scotch Truffles With Sea Salt Flakes [Vegan]

Truffle Mixture:
  • 1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)
  • 1/4 cup peanut butter (ALLERGY NOTE: you could use any other nut butter instead)
  • 1/4 cup good-quality orange marmalade
  • 2 tablespoons single-malt Scotch whiskey
  • 2 tablespoons nondairy milk or creamer
For Finishing:
  • 1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)
  • flake sea salt

How to Prepare Dark Chocolate Coated, Peanut Butter, Marmalade and Single Malt Scotch Truffles With Sea Salt Flakes [Vegan]

  1. Place the chocolate in the top of a double boiler over barely simmering water, or you can melt it in a microwave-proof bowl or measuring pitcher in 30-second intervals at 50% or lower power until soft (it will actually finish melting completely when you stir it). Or you can melt it in a heat-proof bowl in a 200ºF oven (a toaster oven, perhaps?) for 5-10 minutes. Cook until just until the chocolate melts, stirring often. Do not overheat.
  2. With an electric hand mixer or immersion blender, beat in the nut butter. Gradually beat in the marmalade, Scotch and non-dairy milk, beating constantly to keep the mixture creamy and smooth.(There will be some tiny bits of orange rind from the marmalade.) Cover and refrigerate 1-2 hours, until firm.
  3. With your hands, roll the mixture into balls of whatever size you prefer. (I used a heaping teaspoon per truffle.) Place the balls on a plate and refrigerate while you prepare the chocolate coating.
  4. Have ready a baking sheet or platter covered with a sheet of baking parchment or a silicone mat.
    5. Finishing:
    1. Melt the 2nd cup of chocolate chips or chopped chocolate in the same way as directed in the 1st paragraph of the Directions. Drop the truffles into the melted chocolate one at a time and roll them around to coat. Use a fork to remove them from the chocolate and place them (not touching) on the parchment or silicone mat. Sprinkle each truffle with a pinch of the sea salt flakes while the chocolate is still soft. When the coating has hardened, you can place the truffles in little foil candy cups, if you like-- gold foil ones are nice. Keep covered and refrigerated.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


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About The Author

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Bryanna Clark Grogan

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Bryanna Clark Grogan, vegan 26 years, author of eight books, has over 40 years experience as a chef, teacher, and journalist. Among her titles are World Vegan Feast, Nonna’s Kitchen, Authentic Chinese Cuisine, The Almost No Fat Cookbook and the Fiber for Life Cookbook. She was recipe author for the book Dr. Neal Barnard’s Program for Reversing Diabetes. A teacher, lecturer and former newspaper columnist, her blog is at Vegan Feast Kitchen.

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