From the kitchen
Oat Milk Chocolate Truffles
High-fat chocolate melted into scalded oat milk and rolled in cocoa, a simple two-ingredient ganache base that firms up into rollable truffles.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1/2 cup Oat Milk
- 10 oz Dark Chocolate, finely chopped
- Cocoa Powder, for rolling
Method
- Warm the oat milk in a small saucepan until just steaming, not boiling.
- Pour the hot oat milk over the finely chopped chocolate in a heatproof bowl.
- Let sit for 2 minutes, then whisk gently from the center outward until smooth and glossy.
- Chill the ganache for at least 3 hours until firm enough to scoop.
- Roll into balls and coat in cocoa powder, storing chilled until ready to serve.
Kitchen note
Chopping the chocolate finely, rather than using large chunks, is what lets it melt evenly from the hot oat milk alone, without needing to reheat the mixture and risk the milk turning grainy.
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