Friday, June 14, 2013

Apricot Coconut Truffle Dipped in Chocolate Ganache

Apricot Coconut Truffle Dipped in Chocolate Ganache
I love a pretty delicious dessert they’re so fun to make, and this one is lovely in a soft apricot color dusted with powdery coconut and then partially dipped in lightly salted chocolate ganache.- layers of goodness here and it’s not unhealthy. This is what I did with the left over unroasted apricots I had from the salad I made earlier this week. I decided to use them in this no bake dessert. There’s a bit of orange zest and lemon too for a little tartness, so it’s sweet, tarty and chocolaty everything rolled into one – literally.

On the work front I had a great busy week shooting events for Chanel & Gucci. I get to shoot their space in NYC along with their upcoming collection - the spaces are stunningly designed and change constantly to fit the theme. It's only revealed to editors and special guests. It's been a great gig I've had for the last four years and keeps me active year around including fashion week. I'm also lucky to have a comfortable flow of clients whom I adore. Having this lifestyle allows for some free time in the kitchen, a creative calming and growing place, my little nook in the world.  I never feel too comfortable though and always grateful for what I have. 

Note: This can be raw if you decide to not use the chocolate.

2 1/2 cups unsweetened shredded coconut
½ cup raw unsalted cashews
5 apricots about between ¾ and 1 cup when chopped
¼ cup + 2 tbsp raw agave
3 tbsp raw coconut butter
1 tbsp raw coconut oil
1 tbsp lemon juice
zest of one orange

1. In a food processor of coffee grinder process the shredded coconut until it resembles coarse grains, measure out ½ cup and set aside on small plate, add the remainder coconut to a large bowl. Grind the cashews the same way until it’s grainy or powdery and add to the large bowl of coconut.

2. Slice the apricots and chop finely or add to processer and pulse until chopped. Add it to the bowl of coconut and cashews. Add to the same bowl the raw agave, zest of one orange, coconut butter and oil and lemon juice. Mix very well. Transfer to a large plate and smooth out. Place in the freezer for 10 minutes, more if needed to firm up and make rolling into ball easier.

3. Pull from freezer and with a tablespoon measure a heaping portion and roll. Transfer to a parchment lined plate or baking sheet. Continue with the remainder mixture you will have about 22-24 balls. Place back in the freezer when done for about two minutes. Pull them out and roll each one into the ½ cup coconut on a plate, transfer back to the baking sheet and place back in freezer. Now make the ganache. If you don’t want ganache go ahead and leave them in the freezer one hour then transfer to a container and store in fride

Chocolate Ganache
3.5 oz 60-70% organic chocolate chopped into small pieces
¼ cup + 3 tbsp non dairy milk – soy, almond or coconut
pinch sea salt

1. In small pot add 3 inches of water and bring to a bowl turn down heat when it boils.

1. Add the chopped chocolate to a small metal bowl. Heat the milk to almost boiling then add it to the chopped chocolate. Let it sit about 30 seconds before stirring. Add the pinch of sea salt. Stir until melted.  Dip each coconut roll 1/3 of the way into the chocolate. If the chocolate starts to firm up warm it over the pot of hot water and raise the heat if necessary – to loosen it again. Continue dipping until all balls are coated. Place back in the freezer for one hour. You can keep them covered in the freezer or transfer to a container in the fridge.

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