Chocolate Truffles (Vegan)

Decadent and velvety, these vegan chocolate truffles are the perfect dessert on those hot July evenings. For these delicious chocolate balls you only need two main ingredients and about 2 – 3 optional ingredients, which do nothing else but provide an even better taste. They are ready in practically no time and it take about the same amount of time for them disappear from the dining table. I surely recommend you to give them a try.

Ingredients:

  • 300g dark chocolate ( I used 60% cocoa)
  • 240ml coconut cream
  • the zest of ½ an orange
  • 1 tsp vanilla extract
  • 4 – 5 Tbsp cocoa powder

Method:

  1. Prepare the chocolate. Cut the chocolate into small pieces, the smaller the pieces are, the faster they melt. Place the chocolate in a bowl.
  2. Heat the coconut cream. Heat the coconut cream to a simmer. Pour the simmering coconut cream over the chocolate pieces in the mixing bowl. Leave to sit for around 2 -3 minutes to melt.
  3. Prepare the ganache. Mix the ingredients until you obtain a smooth chocolate sauce.
  4. Cool the ganache. Place the bowl into the fridge to set. This will take a few hours (3 hours, you’ll know it is set when you stick a knife into it and it is solid all the way down).
  5. Shape the truffles. When set, use a melon baller to scoop out even amounts of the ganache and drop it into the cocoa powder, then use your hands to roll it into a ball. The cocoa powder will stop it from sticking to your hands. Place the balls onto a parchment lined baking tray. When all the balls are rolled, place into the freezer to harden.

Source: www.lovingitvegan.com

Chocolate & Almond Babka (Vegan)



I can’t even begin to describe my passion for any kind of brioche. I simply adore them. I love the simple version, the chocolate one, the one with walnuts, or poppy seeds, or Turkish delight, or coconut meringue. Any kind, really. I’m not picky at all.  One of my favourite recipes is Babka, chocolate brioche with Polish origins. So I decided to make a vegan version and the result vas a fluffy golden brioche with a decadent chocolate-almond filling. A vegan brioche which is not only looks incredible but also tastes absolutely amazing.

Ingredients (for 2 loaves):

500g all-purpose flour

250ml almond milk

90ml safflower oil

1 satchel active dry yeast

120g powdered sugar

¼ tsp salt

1/8 tsp turmenic

1 tsp vanilla extract

zest of 1 orange

for the filling:

100g dark chocolate

100g ground almonds

60ml coconut oil

50g powdered sugar

30g cocoa powder


Method:

Mix sugar with lukewarm milk and stir until combined. Add yeast and leave aside for 15 minutes.

In a large mixing bowl sift the flour together with the turmenic powder. Add the milk mixture, orange zest and vanilla. Mix with a wooden spoon until combined. Add the salt and continue mixing until you form a ball.

Turn the dough on to a floured working surface and knead adding one teaspoon of butter at a time. Knead for 15 minutes adding flour if necessary. Put dough back in the mixing bowl, cover with a towel and let it rise in a warm place for about 90 minutes.

Prepare the filling by melting the chocolate and the coconut oil in the microwave. Ass the sifted cocoa and powdered sugar. Mix until well combined.

Put dough on a floured working surface and knead for 2 minutes. Divide it into 2 smaller balls.

Take the first ball and toll it out with a rolling pin until you have a 1cm thick rectangle making sure it has the same length as the tray.

Spread ½ the quantity of the chocolate cream over it, leaving a 2cm wide clean border. Sprinkle half of the almonds over the chocolate cream.

Brush the left border with almond milk. Begin rolling the loaf from right to left, making sure the left end sticks well. Take a sharp knife and divide the log into two halves. Take one end and begin twisting them. Place the loaf in a parchment paper- lined tray and proceed the same with the second brioche.

Cover them with a clean towel and leave the aside to rise for another 60 minutes. Bake them in the preheated oven at 180°C / 350°F (gas mark 4) for 25-30 minutes or until golden. Let them cool down on a wire rack for at least 2 hours until slicing.

Hot Chocolate

I love chocolate. I love it in every state of aggregation, in every color or flavor combination. And I love it even more when outside is freezing and the chocolate waits for me patiently in a huge cup, garnished with tangy cocoa powder and silky marshmallows.

I love hot chocolate because:

  • it’s sweet and slightly bitter, with subtle notes of vanilla and coffee
  • it’s quite dense and creamy, silky and decadent
  • it warms both my body and my soul
  • it’s ready in less than 10 minutes
  • reminds me of my childhood

Continue reading Hot Chocolate

Mocha Cake (Coffee Cake with Whipped Ganache Cream)

cake

cake-slice

sponges

chocolate

Today VespressoCooking turns 1. I can’t believe it! I have no idea how time flew by but it did, and I’m so glad I had the courage to launch myself, head first, in this project. It was such a wild year, I shifted my career, I discovered my infinite passion for photography, I’ve created a poultry microfarm, I graduated from culinary school and became a chef. I hope I don’t sound cheesy but I feel the need to thank you. Thank you from the bottom of my heart for every visit, for every line that you’ve read and for every recipe that you’ve saved!

Whenever there’s an anniversary, there has to be a cake, and this particular cake is nothing but extraordinary. It is a chocolate and coffee cake, a mocha delight, if you will. It is a well known fact that coffee and chocolate are a match made in heaven but this cake somehow surprises me with every slice. The sponge is the perfect balance between dense and airy and the whipped ganache is simply divine.

The sponge is in fact „torta al Caffé”, an Italian coffee cake. This particular sponge is very popular in northern Italy, and it’s served for colazione, breakfast that is. I felt in love with its texture and its taste at first bite and I wished I could make it in my own kitchen. Persuasive as I am, I convinced the pastry chef (which happens to be a close friend) to give me the recipe and since then I’ve been been baking it at least twice a month.

There’s not much to say about the ganache. Ganache is a cake filling made with chocolate melted in warm whipping cream. The proportion of those two ingredients give the ganache its texture. I use the following scheme: Continue reading Mocha Cake (Coffee Cake with Whipped Ganache Cream)

Chilli con Carne and Brown Rice

Chilli con Carne - Greek yogurtChilli con Carne

I’ve been cooking chilli con carne for about 5 years, but this recipe is (hands down) the best. It is hearty yet light and has a lot of bold flavors. Let’s be honest, chilli con carne isn’t precisely the healthiest dish you can imagine. So, for a healthier choice, I served my chilli with Greek yogurt, instead of sour cream (to cut down fat and bring some protein), and with brown rice instead of white rice (for some extra fiber).

Continue reading Chilli con Carne and Brown Rice

Chocolate-Meringue Buttercream Cake

Buttercream-meringue chocolate cakeMelted chocolate

I love chocolate cakes! They taste like heaven. I tried lots of chocolate cake recipes and I can honestly say that I’ve found a perfect version. It has a brownie-like sponge and a fabulous chocolate-meringue buttercream. And another great thing is the fact that it’s made in less than 2 hours.
Continue reading Chocolate-Meringue Buttercream Cake