Ganache, Nuts & Requests!

99% of my food requests come from my other half. Sometimes they're easy ("Babe, I want a salad!") and sometimes they're uh...not. ("Babe, I want a vegan lamb stew!") 

I have been making hella truffles lately which means I have hella ganache sitting in the fridge. Tonight's blog post is brought to you by, "Babe, I want Ferraro Rocher!"

Admittedly, this first round is SO delicious, but not 100% where I want it to be. I have some ideas to mimic the cookie wafer shell. I'll update when I get around to it. 

In order to make ganache, it's a bit finicky but so worth it. You'll need:

1 cup of vegan chocolate chips

1/2 cup of full fat coconut milk

1/2 tbsp vegan butter, melted

Bring the coconut milk to a boil and pour over the chocolate chips in a bowl. Let sit for two minutes and then stir until well combined. Then stir in the vegan butter and transfer to a shallow dish to cool. (I used a glass lasagna dish.) After a few hours, it should be cooled completely, now you will have to cover and refrigerate over night. (I tried every possible cheat. It won't work unless you follow these steps. Drats!) 

Fast forward 24 hours and you now have endless possibilities with your ganache! You can roll it into spheres and top with cacao, chopped pistachios or pecans and you've got killer truffles. 

Or if you want to make someone you love happy and take a lot of time making something amazing, make THESE!

You'll need:

Whole hazelnuts 

Coarse chopped hazelnuts 

Vegan chocolate chips

Coconut oil 

Parchment lined cookie sheet

"Wrap" the hazelnut with the ganache. Roll in the spheres using the palm of your hands. If the ganache gets too soft just take a break and throw them back into the fridge to firm up. 

Next, roll them in the coarse chopped nuts. Then in a small bowl heat chocolate and coconut oil until it is fully melted. Roll the spheres in the chocolate mixture and spoon them out onto the cookie sheet to set. Sprinkle with chopped nuts if desired. Let firm in the fridge and enjoy!!