The pungent ground ginger cooked into coconut milk to flavor these ultra creamy Spicy Ginger Truffles elicited this comment from my friend Lisa Pitman, an accomplished cook from Toronto: “Not only are these exquisite, they are perfect for sharing when you want to spice things up with a certain someone.” How you spice things up […]
Chocolate Olive Oil Glaze for Everything
Shiny chocolate-dipped fruit, cookies, confections, and snacks like pretzels and potato chips look gorgeous, but most of the time, when dipped in melted chocolate alone, the final result is dull or speckled with white spots. Tempered chocolate, however, yields a glossy, speckle-free appearance. Directions for seed-tempering chocolate are found in my book Vegan Chocolate: Unapologetically Luscious […]
Fran Costigan’s Vegan Bittersweet Cashew Cream Truffle Squares
These luxuriously creamy cashew cream truffle squares are incredibly quick and easy. However, unlike the truffles made with other nondairy milks, the Basic Thick Cashew Cream used in this recipe must first be warmed gently over low heat with very finely chopped chocolate or, better yet, chocolate that has been powdered in a food processor. […]