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Lactose Free Chocolate Truffles ?

Millie's picture

So, my dear friend can not have milk/cream in her truffles anymore and I am determined to do truffles without it.  She can handle the milk solids found in most chocolates because it is such a low amount of it, but can't handle the heavy cream in the centres.



SO!  I thought maybe using a nut butter?  Someone here suggested soy milk, but I don't think there would be enough fat in it and I expect the chocolate would seize.  Amaretto and almond butter?  Any other ideas out there?  Any tested recipes?  (not willing to waste my good chocolate on a possibly bad idea!)


Thanks all.

butterscotch's picture

(post #66005, reply #1 of 15)

Ok, if the problem is really lactose--as opposed to an allergy or sensitivity to dairy in general--there are couple of things you might want to know. Lactose-free milk of all types is readily available at most supermarkets. There is a brand called "Lactaid" that markets everything from whole milk to low-fat and skim milks. Also, many supermarkets sell their own housebrands of lactose-free milk that are somewhat cheaper than Lactaid.  There is also a preparation that comes in a little bottle (I think it might be Lactaid product, too) that can be used to break down the lactose in liquid dairy products. This product can be added to regular liquid dairy products like cream and half-and-half. You put a few drops of the Lactaid stuff into the dairy product and let the mixture sit for 24 hours or so.  After that time, the lactose is supposedly broken down and the dairy product is safe for consumption by lactose-intolerant people. (I own a bottle of this stuff but have never used it, so I can't vouch for its effectiveness.) You can buy the product in the section of the drugstore that sells over-the-counter digestive aids like Bean-o and such.


You might also want to consider using nut milks--liquid pressed out of nuts that mimics the qualities of milk. I've seen recipes for vegan fudge made with nut milks. Supposedly, you can buy them at well-stocked health food stores, although I've never seen them when shopping.

plantlust's picture

(post #66005, reply #2 of 15)

Didn't Alice Medrich make something for a friend w/allergies? Albert's mousse & maybe another recipe? In Bittersweet, I believe.

Oh & couldn't you just sub water for the cream? Darnit where is CM when you need her?

Rosemary hates me.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

sarahendipity's picture

(post #66005, reply #3 of 15)

You could also use water or tea to make truffles with. I haven't tried it so I don't have any proportions to give you. They do not last as long as cream-based truffles, they are very perishable, 1 week tops.

Could you give me another Oliver's English Dictionary? That last one left me unsatisfied.

I spilled my GORP on Mt. Baldy.

plantlust's picture

(post #66005, reply #4 of 15)

Had another thought also (oddly while going thru my cupboards). What about using coconut milk, preferably the one w/the least "gunk" in it? I've got Grace (coconut milk, water & potassium metabisulphite), Thai Kitchen (coconut milk, xanthan gum & soy lecithin) & Chaokoh (coconut extract, water, citric acid & sodium meabisulfite). You want the stuff w/the "cream" on top.

'Course they have to like the taste of coconut...but I think extracts or steeping the coconut milk would help mask the flavour.

Rosemary hates me.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

TracyK's picture

(post #66005, reply #5 of 15)

Wouldn't water or tea make the chocolate seize?

CT poster in bad standing since 2000.

plantlust's picture

(post #66005, reply #6 of 15)

I think Medrich made a recipe using water & not cream in Bittersweet. Y'know, this is gonna bug me until I check my library. Half a minute.

AHA
Albert's Mousse
6oz bittersweet/semisweet chocolate finely chopped
1/4 cup H2O, coffee or milk or 1/2 cup heavy cream
1 1/2 tablespoons brandy, rum or liquor of choice(optional)
3 large eggs, room temp
3 tablespoons H2O
3 tablespoons sugar

I've checked all of the truffle recipes in her book. All of them call for cream.
Do we have an email for her? Do you think she's run into a recipe or request for non-dairy truffles?


Edited 12/20/2006 11:48 pm by plantlust

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

TracyK's picture

(post #66005, reply #7 of 15)

Mousse with water... well, odd, but that could work. Truffles, though?

CT poster in bad standing since 2000.

sarahendipity's picture

(post #66005, reply #10 of 15)

A bit of water makes the chocolate seize, but adding more smooths it out. I think the ratio is about 2 tsp per ounce of chocolate. Cream is mostly water anyways, so if it works, water will work as well. It also tastes much more intense with water, there isn't any additional fat or milk solids to mask the taste of the chocolate.

Could you give me another Oliver's English Dictionary? That last one left me unsatisfied.

I spilled my GORP on Mt. Baldy.

plantlust's picture

(post #66005, reply #11 of 15)

Exactly.  I've noticed that also.  The cream "dulls" the taste of the chocolate, for lack of a better word. 


Can you imagine hot chocolate made w/water?  And home made marshmallows cut into cool shapes on top?


Rosemary hates me.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

RuthWells's picture

(post #66005, reply #12 of 15)

Not if you use enough of it.

Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

DeannaS's picture

(post #66005, reply #8 of 15)

I'll second the coconut milk suggestion. Almond milk might also work. Soy milk is going to give you an off taste. I've made ganache with dark chocolate and coconut milk - worked well and would make an excellent truffle filling.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

shelly's picture

(post #66005, reply #9 of 15)

Here in Israel, where many people  have the limitation of keeping kosher (not mixiing meat and dairy or having them in the same meal) this question of nondairy ganash crops up quite frequently.


I recently attended a class on the subject of chocolate and sampled ganach made with non-dairy cream.  IMHO it was quite acceptable.


shelly in Jerusalem

wonka's picture

(post #66005, reply #13 of 15)

There is a woman who makes chocolates at our local farmers market. She makes dairy free chocolates and truffles. Her website is www.badgirlchocolates.com .

sbreckenridge's picture

(post #66005, reply #14 of 15)

I wonder if it might work with creme fraiche or a high-fat sour cream? I don't know if my food science is totally correct on this, but I believe that they are lower in lactose, since it's digested in the fermentation process. Would give a very distinctive taste though.


I also remember seeing somewhere (can't remember where for the life of me) a recipe for chocolate-chestnut truffles that was little more than chocolate and chestnut puree.


 

Millie's picture

(post #66005, reply #15 of 15)

I didn't push for details on my friends' dietary limitations, so I am not sure if it is lactose that is the problem.  It was a strict "no dairy in the filling" request.  I am leaning towards using a nut butter in the end.  My shopping is rather limited in PEI so a few suggestions won't be helping (but thank you all for taking the time!!!!!  HUGS!!!!) 
I will let you know how this little experiment works out.  In the meantime, I have fixed up 4 batches of chocolate/cream/butter/liqueur truffles for myself and other family members.  My first truffle-making foray - YUMMMMMMMMMMMM!