Bake Me Away To Margaritaville

May 14 , 2017 by: Amber Trudeau Candy

Thanks Kevin! This title was much better than my original “Wasted Away Again in Margarita(Truffle)Ville” – that just felt awkward. Puns just shouldn’t be forced am I right? 😉 Just do what comes natural that’s what I say.

Anyone who knows me knows that I have a love-hate….actually, even that’s too generous – the truth is that it’s a hate-hate relationship with tequila (I don’t know how the tequila industry stays in business to be honest. I feel like everyone I know has some story about how tequila caused them to have the worst night of their lives. Many of these people have, like me, then sworn off tequila forever. When a beverage causes you “Te-Quila”-over, you should just avoid it forever, am I right? No, that’s not right really. There are many other versions of “wobbly-pops” (as Kevin frequently calls alcoholic consumables), that also cause umm…shall we say “adverse events”? but doesn’t stop future-me from telling myself that “this time, it’ll be different”. *Amber shakes head at herself* “Oh Amber, no it won’t. Your ability to deceive yourself on this subject is tantamount to an Oscar winning performance.” Career change perhaps? 😉 )

“But Amber!” you may now be saying to yourself “isn’t one of the key ingredients (in fact, one could arguably call it THE  key ingredient) in a margarita, the ummm.. TEQUILA???!!!” To you dear reader, I humbly give you the head nod of approval for your astute observations on the workings of the cocktail world. You are most definitely correct. And fear not, I am not lying or deceiving you by calling these margarita truffles, because they do in fact contain a soupçon of the dreaded tequila. However, the flavour of it is basically non-existent and if you wanted to leave it out completely, these probably wouldn’t be too different tasting and I would not blame you one iota. In the interest of full disclosure though, you should then either rename them “AsSALTed ( 😉 ) key Lime Pie Truffles” or “Virigin Margarita Truffles”.

Now some of you may recall from a ways back, my online procurement of a whole whack of vegan white chocolate chips. It was basically because of that (as well as a mini bar sized bottle of tequila that I’d had kicking around in my cabinet for a while) that caused me to make these. As well as the coarse sea salt on top of these, I also included more coarse sea salt in the actual truffles themselves, so you get these little crunchy pops of salty goodness. If you’re a person with excessively high blood pressure, these may not be the dessert for you, but if that’s not a concern, have at it I say!

Where these circles of ooey-gooey goodness are concerned, tequila and I just might be able to come to a wary (and very probably extremely temporary) truce. I may just have to upgrade our relationship status from its current “Pure, Unadulterated Hatred” to “It’s Complicated”.

Margarita White Chocolate Truffles

Yield: 2 dozen truffles

Ingredients

  • 1/4 cup + 2 tablespoons non-dairy coffee creamer (or canned coconut milk, or any other non-dairy milk)
  • zest of 1 lime
  • 1 1/4 cups vegan white chocolate chips
  • 2 teaspoons lime juice
  • 2 teaspoons tequila (optional)
  • 2 teaspoons coconut oil
  • 1/4 teaspoon coarse sea salt
  • 1 cup chocolate chips
  • 1 teaspoons coconut oil or shortening
  • more corase sea salt for sprinkling on top

Directions

  1. In a small saucepan over medium heat, combine the coffee creamer and lime zest. Heat until just starting to simmer. Remove from heat and allow to steep for at least 30 minutes before the next step if you want your ganache completely smooth and plan on straining out the lime zest. I planned to do this, but didn’t find it was limey enough, so I ended up putting the zest back in after. If you’re leaving it in, no need to wait.
  2. In a small bowl, combine the white chocolate chips, lime juice, tequila and coconut oil. If your creamer+zest mixture has cooled down, reheat it (microwave is fine) to just before it starts boiling, then pour over chocolate chips. Stir until completely smooth (this will take a while, so don’t give up and be patient!)
  3. Once completely smooth, cover bowl and allow to cool down to room temperature before refrigerating for at least a few hours (ideally overnight).
  4. Line a baking sheet with parchment paper and scoop out about a teaspoon of white chocolate ganache and roll into a ball. Continue until all of the mixture is used up. Place in freezer until firmed up a bit (they will be quite soft, but that’s what you want).
  5. Remove baking sheet from freezer about 5-10 minutes before you plan on dipping them.
  6. In a small microwaveable bowl, place chocolate chips and coconut oil/ shortening and microwave for about a minutes. Stir chocolate until completely smooth (remicrowaving in very tiny increments if a lot of stirring still doesn’t melt it completely).
  7. Dip truffles in dark chocolate and sprinkle with more coarse sea salt.
  8. Store in the refrigerator or freezer.

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About Amber

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Hi, I'm Amber Trudeau.  I bake.... a lot.

I'm also vegan, and found that whenever I went out to a restaurant my dessert choices were limited to sorbet, sorbet, and sorbet.  So I started making my own desserts. I wanted them to taste good though - so my ultimatum was to make delicious desserts that also happen to be dairy-free and egg-free. Every week or so, I challenge myself to try something new.  To recreate some kind of traditional dessert that tastes amazing without using animal products.

Have a challenge for me? Send me a note:

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