Black Pepper Chocolate Truffles + Microwave Tempering (vegan, dairy-free, gluten-free)
I love shortcuts.
Haha, if you have been following any of my other recipes, you know this by now. Perhaps you like short-cuts too and that’s why you follow me?
Here I decided I wanted shiny snappy chocolate to coat my treats like truffles and bars, but was tired of using the complicated and lengthy and sometimes-not-so-successful tempering process.
I tried to “shortcut” it here, but the cut wasn’t very short and still involved equipment and work and time – all of which I did not want to put into my chocolate coating texture.
And this older truffle recipe of mine LOOKS tempered, but it’s not, haha, it was just wet when I shot it.
Sooooo, I came up with a quick microwave method that actually works if you pay attention to the steps.
I mean, it might vary with the temperature of your microwave and home environment, but it doesn’t take much work so, the next time you make a truffle recipe or a bliss ball recipe or a chocolate bar recipe or even THIS recipe, I encourage you to give it a try!
Plus this truffle, with the addition of black pepper, is hauntingly snappy and delicious.
To temper successfully, all you really need is a good quality dark chocolate: with at least 70% cacao although 85% works best, and with no emulsifiers in the ingredients, and – very important – with cocoa butter as an ingredient.
The bar I found recently that is very accessible and works perfectly is this one, but you can also try your own favorite dark chocolate as long as it is considered high quality and follows those rules.
Incidentally, I found this awesome breakdown of fine chocolates article you might like to read.
And also regarding this recipe, yes! I used white beans again. I’m getting good at finding ways to sneak this high-protein source in, aren’t I?
I was going to keep this recipe and the short-cut tempering method for my upcoming book (due out early next year), but I was too excited about it and felt a blog post would allow for more conversation and questions.
I do hope you try it!
Black Pepper Chocolate Truffles + Microwave Tempering (vegan, dairy-free, gluten-free)
Makes 12 truffles
Ingredients
Truffles
- 1/2 cup white beans (I use organic, BPA-free navy beans from Whole Foods)
- 1/2 cup cashew butter
- 1/4 cup maple syrup
- 1/3 cup cacao powder
- 1/3 cup almond flour
Veerrry Optional Ingredients - JUST for flavor
- 1 tbsp cold coffee (because adding coffee to chocolate always enhances the chocolate flavor)
- 1 tsp cinnamon (because I love cinnamon, haha)
Coating
- 1 3.5 oz quality dark chocolate bar (preferably 85% cacao) (I use this brand)
Useful Equipment
- 2-cup pyrex measuring cup
- Small rubber spatula
- Candy Thermometer (optional) (I used this brand )
Instructions
Make the Truffles
- Mix the mixture in a single bowl, roll balls into 1-inch span size and put on a row on parchment, and refrigerate.
Make the Coating Using Short-cut Tempering
- (Only when you are full prepared to dip as soon as it is tempered!)
- Hand-break-up the chocolate bar into small pieces
- Put 2/3 of the bar into a pyrex measuring up and microwave for 60 seconds.
- Remove from microwave, and stir with something rubber (not metal) until the remaining chunks of unmelted chocolate are mostly melted.
- Add in the remaining 1/3 chocolate bar chunks. Keep stirring until those melt. At this point, your chocolate is above 100 degrees F and is tempering.
- To finish the process, let the pyrex jar stand with occasional stirring for 8.5 minutes in a normal-temperatured home. If your home is warm, wait 9 minutes; if your home is cold, wait 8 minutes. Your goal is to get the chocolate to a temperature of 90 degree F but you don't need a thermometer unless you want to use one.
- I found 90 degrees F is pretty identifiable by touching the chocolate with a finger tip and touching it to your lips - it feels only slightly warm.
- At this point, the chocolate is ready for you to dip your truffles and FAST. The faster you dip, the shinier the chocolate will be when set.
Coat the Truffles
- Once the melted chocolate is ready, remove truffle balls from refrigerate, have another parchment-lined tray ready, and dip each ball in the chocolate. Lower each ball on a fork into the chocolate; use a spoon to drizzle the chocolate all over the ball.
- Sprinkle salt and pepper on top fast!
- Let sit until ready to serve at room temperature.
Ela says
Another amazing recipe with beans! Your truffles look seriously so delicious. I really wish they were in my fridge!
Much love, Ela 🙂
Debbie says
Haha, Ela. I think that about all your recipes, except I usually wish they are hot and ready to eat at my dinner table! Thanks for stopping by, Dee xx
Tiina @myberryforest says
Hi Dee!! Love love love this shortcut 🙂 Thanks so much for sharing it. And can’t wait for your book as I’m sure it will be filled with yummy recipes and useful shortcuts! Happy Sunday!
Debbie says
Tiina, thank you so much! That’s really kind, I hope the book lives up to expectations, including mine, haha! It’s certainly a lot of work to keep up with publisher deadlines and the blog and IG so I really appreciate your kind encouragement! Dee xx