Tag Archives: Sweet Finishes

Bittersweet Chocolate Truffles

Recipe Reprinted with permission from: Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, by Fran Costigan, ©2013, Running Press, a member of the Perseus Books Group

Makes About 30 (1-inch / 2.5-cm) Truffles

Classic chocolate truffles are sinfully indulgent, melt-in-your-mouth, bite-sized confections made from ganache (an emulsion of chocolate and heavy cream). Truffles sometimes include butter, as well as spices, coffee or tea, liqueurs, nuts, and even fruit purées for flavor. Vegan truffles, also based on ganache, are just as luxurious, velvety smooth, and indulgent—but not sinful. A variety of nondairy milks replace the heavy cream and no butter is added. And here is the best part: After making and tasting hundreds of truffles made with nondairy milks, I am convinced they taste more intensely chocolaty than their heavy cream–based cousins.


8 ounces / 227 grams dark chocolate

(70 to 72%), finely chopped

3 ⁄4 cup plus 2 tablespoons / 210 ml unsweetened organic almond milk

2 tablespoons / 26 grams organic granulated sugar

1 ⁄8 teaspoon fine sea salt

1 teaspoon / 5 ml pure vanilla extract

2 teaspoons / 10 ml mild tasting extra-virgin olive oil

A few pinches of flaked sea salt, for coating and serving (optional)

Dutch-process cocoa powder for coating (optional)


Add the chocolate to a heatproof bowl and set aside while you heat the milk.


Pour the milk into a small saucepan. Add the sugar and salt. Cook over medium heat, whisking a few times, to a low boil.


Immediately remove the saucepan from the heat. Pour the hot milk over the chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 4 minutes.


Add the vanilla and olive oil and whisk from the center out only until smooth and glossy. (If the chocolate is not completely melted, refer to page 36 for instructions on using a water bath to melt the chocolate.)


Keep the bowl of ganache at room temperature while you test the final consistency. A properly made truffle ganache is firm enough to scoop and shape but still tastes creamy. Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10 to 15 minutes. After chilling, the ganache on the spoon should be smooth and firm but still taste creamy. It is unlikely, but if the glaze is too firm, add a tablespoon of room temperature milk and repeat the test. Add a second tablespoon if needed.


Cool the ganache in a shallow dish at room temperature for 30 minutes. (The ganache sets up fastest and most evenly in a 9-inch / 23-cm glass pie pan or similar dish.) Refrigerate uncovered until the surface is no longer soft, then place a piece of parchment paper or plastic wrap directly onto the surface of the ganache, covering it completely, and refrigerate for at least 3 hours or until very firm. The ganache can be refrigerated at this point for up to 1 week in an airtight container.


Make The Truffle Centers

Line a shallow container with parchment. Remove the ganache from the refrigerator. Use a spoon to scoop out 1-inch / 2.5-cm pieces of ganache and another to push the ganache off the spoon into the container. (If you prefer more uniform truffles, use a 1⁄2-tablespoon scoop.) When a half dozen or so are made, roll and press the pieces into irregularly shaped rounds. Repeat until all the ganache has been used, washing and drying your hands as needed. (If at any time the ganache becomes too soft to shape, refrigerate until cold and proceed.) Cover and refrigerate the truffle centers in layers separated by parchment paper for 15 to 25 minutes before finishing with the cocoa coating.


Finish The Truffles

Choose one of the following three methods from the chapter introduction (page 36) to suit your time or taste: roll in cocoa powder and flaked sea salt, coat in melted chocolate and cocoa powder (the hybrid method), or enrobe in tempered chocolate. Place the coated truffles in the refrigerator to set for 30 to 45 minutes. Sprinkle the truffles with a few grains of flaked sea salt, if you like, just before serving.


Grilled Seitan

Favorite Summer Grilling Recipes.

Summer in Maine is upon us, and we can’t get enough of it.
So cooking outdoors is where it’s at. Here are Toni Fiore’s 5 top favorite July 4th recipes.

Before we start, we wanted you all to know that we’ve cooked up a Vegan Mashup kickstarter campaign to move on to producing Season 2. And we really need you to help us
make it happen.

Happy 4th! We hope you enjoy Toni’s take on outdoor grilling.


1.Grilled Seitan & Tempeh
From Dry Rub to BBQ Sauce, Toni skewers the competition.

2. Vegetable Medley on Grilled Polenta
Nothing’s sweeter than soft Italian veggies heaped over Grilled Polenta

3. Portobello Arugula Salad Burger
Nobody can cook a mushroom like Toni and this Whole Food Burger pops with flavor.

4. NY Spicy Sweet Street Cart Onions
Toni bats it out of the park with her NY street cart onions.
Perfect on your favorite veggie dog with mustard.

5. Peaches On The Grill
Toni’s Sweet Finish to a great BBQ

Fabulous Fourth of July Grilling ideas from Toni Fiore

I love when people ask, “Hey what do vegetarians cook on the grill anyway? Veggie burgers, corn, fake hot dogs??” Well, since all we hear about for the entire week leading up the Fourth of July are the recipes, stories and suggestions for grilling hundreds of pounds of burgers, steaks, chicken and ribs (did I say boring?) I guess it’s a pretty fair question! Let me tell you… there’s no limit to the delicious meatless main meals, side dishes, pizzas, salads and desserts you can make outdoors on the grill. Actually, what’s pretty amazing is that there’s virtually nothing you CAN’T prepare outdoors! And these days when you look at grill accessories there are all kind’s of special pans, grill tops and gadgets that are not only very inexpensive but make grilling a pleasure. Some of the most fun we’ve had filming have been our summer grill recipes. Following are my top picks for this holiday weekend or, really, all season long.

My Portobello- Arugula Salad Burger is always a hit. It’s hearty, colorful, packed with better-than-beef flavor and EASY. I top this recipe with the arugula salad, but you can use your favorite slaw or better yet try the cabbage slaw from my next Fabulous Fourth pick, Cathi DiCocoa’s Rasta Pups. These little gems are perfect for kids if you can snag them away from the adults first. For kids just you might just spare the jalapeno in the slaw, which is cool, cause that leaves more for you! Grilled Seitan 3 Ways is also a terrific choice. Made on skewers you can use any spice rub, jerk or barbeque sauce on these tasty meaty bites. If you’re looking for the best fluffy crispy giant french fries ever, grill em!

The Perfect Grilled Potatoes have an absolutely perfect (no more burned outside raw inside potatoes) texture and take all the mystery out of preparing potatoes on the grill.

For a side salad or for those folks eating REALLY light, try my Grilled Panzanella Salad with it’s nice little Mediterranean spin this recipe is a great way to feature garlic, fresh plump tomatoes and basil! Finally…you’ve got to grill fruit! Peaches on the Grill are absolutely succulent, especially topped with a little light non dairy ice cream or whipped topping. No peaches? No problem! You can substitute, pineapple, apples, pears, bananas or whatever fruit YOU like. This week why not try something new and give these recipes a spin! You, your family and friends will love them. So from our Totally Vegetarian table to yours, all of us at Delicious TV wish you a happy, healthy, compassionate and fantastic Fourth of July! Enjoy!

Tofu Cannoli

Tofu Cannoli

Everybody loves this classic Italian treat – and now you can convert this high-calorie favorite into a luscious dessert that’s both lower in fat and good for you too!

1 pkg. firm tofu (drained and pressed to release most of the water)
1 c. confectioners sugar, sifted (plus a bit extra for garnish)
2 T. candied orange peel or 2-3 drops of orange oil* (not extract)
1/2 c. chopped semi-sweet chocolate bits (vegan, if possible)
1/4 t. ground cinnamon
6-8 prepared cannoli shells (vegan, if possible)

To prepare:
In a food processor or blender, process tofu until fairly smooth, but textured – about 15 seconds. Think of the consistency of ricotta cheese.

Add the confectioners sugar and pulse to blend, then process for another 10-15 seconds. Add orange peel or orange oil, the cinnamon, and about three tablespoons of the chopped chocolate bits. Pulse for an additional 10 seconds or just until all the ingredients are incorporated. Scrape into a bowl and set aside to chill. (The flavor of the filling improves if left to sit for at least an hour or more.)

Just before serving, fill cannoli shells with chilled tofu filling. I simply use a spoon for this. Holding filled cannoli by its middle, dip each end in the reserved chopped chocolate. When all cannoli are filled, place on a serving platter and dust with additional powdered sugar. Serve and enjoy!

I highly recommend Boyajian Citrus Oils. They’re the best available, last a long time, and you can usually find them locally in speciality stores. A little goes a very long way.

Hint: you can substitute chopped pistachios for the chocolate, if you like.

Easy Bananas Foster

Easy Bananas Foster

Bananas Foster is one of those recipes that is remarkably easy yet makes a great show in preparation. It’s one of the few ways I enjoy the subtile flavor of rum. While on a trip to the Caymans, where rum is everywhere, I picked up this recipe. If you have an electric stove, where the instructions say tip toward the flame and shake, simply light the rum in the skillet with a long stick camp lighter. The flame subsides as soon as the rum cooks off leaving behind a delicious caramelized flavor and scent. This can also be made with apples or even cherries, but for starters, try the banana.

4 ripe bananas (ripe meaning not green, but not blackened)
1/2 stick vegan margarine
1/3 c. packed brown sugar
1/4 c. dark rum (lightly spiced and preferably Caribbean)

To prepare:
Melt the margarine in a sauce pan or skillet. Peel and cut the bananas in half across, then in half again lengthwise. Add the sugar to the pan and stir into the margarine until everything just begins to bubble. Add the bananas and shake the pan or stir gently – the bananas are fragile. When the bananas are heated through, about 3 minutes, add the rum and tip the skillet away from you toward the flame (or away from you) and light the liquid. The rum with fire up or flambé. As soon as the alcohal cooks off and the flame subsides the bananas are done and you have a mighty fine dessert.

Serve over your favorite frozen dessert or on toasted frozen waffles.

Additional topping options include toasted coconut flakes, nuts, or even a sprinkle of granola.

Sweet Chickpea Crepes Filled With Nutella

Sweet Chickpea Crepes Filled With Nutella

Crepes always look as though you went through a great deal of trouble to make them, but in fact, they’re quite easy. This recipe for dessert crepes using chickpea flour is not only simple, it’s more nutritious and lower in fat than traditional egg crepes.

Keep in mind that there is sort of a rule in cooking crepes and pancakes, which is that usually the first one doesn’t quite work out. It happens to just about everyone, but you’ll get the hang of it quickly, and practice makes perfect crepes every time.

Watch this recipe being made online .

1 c. chickpea (garbanzo) flour
1 c. white unbleached flour
3 1/4 c. water
1-2 T. Pure cane sugar dissolved in 1/4 cup of the water
2 T. light vegetable oil
½ t. salt

Whisk all ingredients together and pour through a sieve to collect any flour stones. Pour 1/3 of a cupful of batter into a hot, seasoned (or nonstick) crepe pan. Tip the pan to spread the batter evenly. Batter should have fairly thin coverage.

Let the crepe cook until it is loose when you shake the pan. Flip with either a spatula or with your fingers, as I do. Continue cooking and stacking until you’ve used all the batter. Spread a thin layer of Nutella onto half of the crepe, then roll or fold, sprinkle with powdered sugar, and serve warm.

Dessert crepes can also be filled with fruit or jam. They’re also delicious rolled as is then drizzled lightly with pure maple syrup.

Crepes can be made ahead of time, wrapped and kept warm in the oven, frozen, stuffed and baked or served simply with a little olive oil and black pepper. If you substitute a tablespoon each of sesame and olive oil for the vegetable oil and omit the sugar, this recipe can be a perfect vehicle for Roasted Cauliflower and Butternut Squash .