Olga, as always, great recipe! Thank you for sharing it. Do they need to be stored in the fridge? How long do they stay fresh if stored in the fridge or freezer? Thank you again!
Thank you very much! You have this information into a free pdf file. But I would love to answer here. You can keep your truffles without a refrigerator, they will not melt, however I've never tested the shelf life out of the fridge. In the refrigerator, store them 2-3 weeks, and in the freezer - 2 months. These truffles can be a good option for farmer market sales. I love the texture from the refrigerator more :) But it's totally up to you.
I love your chocolate and I prepare it often. But recently I’ve found out that my child is allergic to coconut oil and sunflower oil. Which other oil I could use? She is allergic with butter too, and almost all nuts (except walnut)
Hi Olga, I made these truffles and they came out absolutely delicious The best ones were the classic+rasberry I probably didn't enjoy the almond essence too much, next time even with almond topping I am planning to use the classic base.
Maybe you can also make a video how we can make pralines filled in polycarbonate or silicone forms with tempered chocolate .I will be happy and grateful :* Thank you
Hi, you didn't say how much coconut oil you was useing in quantity to the cacao butter. Also I noticed the coconut oil was liquid, you didn't say anything about melting it beforehand or what temperature the coconut oil might be when you put it in the blender. Thank you.
I’ve made these many times and they are amazing, Olga! Thank you for the recipe. Is there anything I can substitute for the coconut oil? I developed a coconut allergy and I can’t have it anymore.
Thank you))) You can try to use cashew butter instead of coconut oil, but the consistency will be softer. Please make it with cashew butter first. And if you really think they're too soft, add 5-10 gr of cacao butter next time. If it is still too soft, add 5 gr of cacao butter on top of the first +5-10 gr. This is how I develop the recipes :))))
I just found your channel and I absolutely love every video, Olga! You seem like such a sweet and genuine person and I appreciate that. I have a gluten free and vegan bakery I run from my home. I made your homemade cake drip for the first time yesterday and it was perfect! Thank you so much!
Hello wonderful ♥️ Where do you order the cacao butter? I follow your recipes like your shadow and people are ❤️ Thank you so much for all your amazing work.
Hello I am happy because I find you ,I love everything you make ,I hope I can make also this Cours But now I want to ask where you store the truffles and how long can be good in the fridge or freezer '?I order maple syrup but come next week ,and I want try this recipe today and I want ask if I can use honey ,because is 200 ml liquid sweetener the recipe .Thank you
Cristina Carmen hi dear! I’m very happy to hear that you love my channel, thank you 💚 shelf life of these truffles is 14 days in the refrigerator, or up to 2 months in the freezer. I always add this information into the recipe file that is available for downloading ☺️ it’s on a very last page. Regarding the honey. Yes, please feel free to use honey. But I recommend to add just 80-85% of required sweetener amount because honey is a little bit more sweet than maple syrup. So, add 80% and taste. If you want more sweet truffles, add more honey 💚☺️ looking forward to see your creations! Please send me your pic to DM if my Instagram @myplantcake
@@MyPlantCake wow you answer me so fast ,I download the recipe ,I follow you on instagram and I love everything what you make ,I make also hier in Germany one course for raw vegan desserts I am beginner :)) but after this Cours I don t want to eat anymore another desserts ,I love my healthy lifestyle.Thank you so much and I want soon start one Cours with you ,but I am afraid that I don t understand everything on English ,I am from Romania but I live in Germany ,thank you again
I absolutely love what you are doing. 👍🏻 i’m new vegan so wanted to ask could you please give me a link where i can buy coco butter and these flavours? Thanks🙂
Thank youuuu! Please, download PDF file from the description to this video and you will see the links to each ingredient. So, these are my barnd recommendations.
I love what you're doing! I've tried your vegan chocolate bar. Can you make a vegan milk chocolate recipe? I desperately love milk chocolate and don't like the taste of dark chocolate. Pleeeease!
You cant without a conching machine. The chocolate will be very gritty and not smooth at all. if you dont mind that you can find a recipe with coconut milk powder for vegan milk chocolate
Hi Olga, I want to make this truffle 100% raw can I use date paste from scratch instead of maple syrup or agave nectar ( in my area isn’t available raw liquid sweetener) Thanks for recipe!
By adding date paste, you change a lot in this recipe - texture, taste, stability. Please, try, it will be your own test but do not expect the same result as mine. Also, shelf life with date paste and water is 3-4 days in the fridge. Most likely, you will need to add additional liquid for blending, and as a result, the truffles will melt in room temp faster, and the texture will be less creamy. But it doesn't mean that you will not like these truffles with date paste. Try :)
Hello Olga, thank you for all your amazing videos and recipes! I was wondering what size of ball your silicone mould makes? I live in the UK and can only find ones that are 2cm per truffle , which seems small. if you have any website links that would be very much appreciated, the rolling of truffles has proved very very difficult for me. thank you x
Try again. Also check the video with Truffle Cake. I show how to mix the same recipe by hand (without blender). Very often hand mixing works very good from the first attempt.
Hi! I would like to try your recipe out. It looks delicious and super healthy. Could you please share the link where you bought the freeze-dried whole raspberries. Also, where did you buy those boxes for the chocolate?
Hi, I buy these freeze-dried raspberries at Whole Foods. But if you google, you will find online stores where to buy them (including amazon). regarding the boxes, as I remember I put this info into a pdf file. You can download it in the description to this video. Can't wait to hear your feedback about these truffles :)
@@imandoski764 this is the problem. Use cacao paste and you will loooove the result. I never use cacao powder because it’s too complicated and requires skills.
I made by recipe and already in an hour in the fridge it was hard like a chocolate bar. Now when it melts it just turning like a liquid chocolate instead of batter. What am I doing wrong?
My dear, make sure that you incorporated all oils very good. This is a very working recipes, one of my student just posted in our FB student group that she sold 200 of such truffles last week. I make this recipe each week for my family. Did you add coconut oil? I mean it's not enough 1 hour in the fridge ti make the whole batch hard as a stone. And the truffles as final product becomes soft but not melting like ice cream. If you used all ingredients mentioned in the recipe, the problem can be only with mixing the batter.
@@MyPlantCake I understand , I add all the ingredients for base as mentioned and like within 20 mins it’s hard like a chocolate bar in the freezer. I need my truffles for tomorrow morning (it’s now 23:00) that’s why I mixed my “chocolatty “ liquid batter with almond flour till it’s still rich flavor but able to roll . Maybe will try to follow the recipe another time, hope it will work
@@MyPlantCake maybe my mistake was to take so much more of cocoa butter? Because when I measured cocoa butter chunks I took it 100grams , but does it get more when melted? After blender my mixture came out like very good chocolate consistency instead of heavy ganache. How do you think?
@@MyPlantCake and also I took half as less sweetener because I don’t need it too sweet. Yeah, my batter consistency came out so much more liquid then yours. Will try to follow recipe another time more carefully
@@marynademchuk9851 When you make any changes to any recipes, you make your own test and you make your own recipe. I recommend to make this truffle strictly by using my recipe and only after this, make any changes when you know the right consistency. We measure dry cacao butter and then melt it.
Hi 😊 when using the silicone mold, do we still need to store in the fridge for 3 hours or the next day? And how long do we leave them at room temperature if using the mold before rolling? Do we leave them at room temp in the mold or take them out and leave them to soften on parchment paper? X
Hi! :) When we use silicone mold, we pour the mixture from the jar into silicone mold cavities. I show it in the video. Then we move the silicone mold in the freezer for 1 hour or longer. Then you unmold truffles, wait for 10-15 minutes when they become more soft to roll them in garnishes. That's it.
@@MyPlantCake thank you 🙏 also do you use alkalized or non-alkalized cacao I your recipes? What's the difference? And which do you prefer? Thanks again 🙏
@@michellehorrocks7623 my ingredient recommendations are always in pdf file :) I use non-alkalized raw cacao butter preferably from Peru. Brand Terrasoul sell it in the USA
@@MyPlantCake what if i blend my coconut sugar? Also, i am so curious wht so many vegan bakers use maple syrup. Doesn't it taste weird? Is Blue Agave Honey better? Sorry for the questions. Thank you too. Huge fan (from the Philippines) of your channel and generosity of sharing your wonderful creations! ❤️
@@heysandrarey Coconut sugar dissolve only when we heat it. In this recipe, you blend the mixture just about 15 seconds, it't not enough time to heat the mixture and dissolve even powdered coconut sugar. If you mix longer, you will overblend the batter and the oil will separate. You can use any liquid healthy sweetener on your choice. It can be agave, brown rice syrup, coconut nectar, yacon syrup or honey. You make the choice of the best sweetener for you. It's a very long conversation what's the best natural sweetener in the world. For me it's maple syrup. But 100% natural, real, organic maple syrup (not an imitation with high fructose syrup in ingredient lit). Maybe I will make a video one day :) And I love coconut sugar a lot! You can find coconut sugar into my baked recipes. But this is a very specific recipe and requires only liquid sweetener. Or... use powdered coconut sugar if you don't mind some sugar in your mouth :)))) And thank you for your love!!! xoxox, Olga.
Hi Olga, I saw your video and i love the way you speak and the way you have explained.please tell me if you would have a detailed video of making these truffles.regarding the quantity used for each product..thankyou
I'm only 2 minutes in and you've already won me over with your genuine personality. :). I can't wait to make these!
Omg! Thank you! Did you like them?))) and I'm sorry I really haven't seen this your comment 🙈
Exactly true. A one genuine combination of amazing personality and state of the art healthy conditor
They look delicious!! and most importantly they are super healthy and soy and gluten free. Thank you so much for the recipe
Delightful recipe ❤ do you have ingredients measurements pls
Please, download the recipe via a special link under the video 🙏
❤
Hi Olga, unfortunately the oil separated from the mixture, what can I do? I do not want to throw all this away; please help. Thanks
Thank you for your wonderful recipes. I have been wondering how to make vegan treats for my brother who is vegan.
Olga, as always, great recipe! Thank you for sharing it. Do they need to be stored in the fridge? How long do they stay fresh if stored in the fridge or freezer? Thank you again!
Thank you very much! You have this information into a free pdf file. But I would love to answer here. You can keep your truffles without a refrigerator, they will not melt, however I've never tested the shelf life out of the fridge. In the refrigerator, store them 2-3 weeks, and in the freezer - 2 months. These truffles can be a good option for farmer market sales. I love the texture from the refrigerator more :) But it's totally up to you.
Thank you so much for your fast reply! Will try to make them one day. You look great as always!
I love your chocolate and I prepare it often. But recently I’ve found out that my child is allergic to coconut oil and sunflower oil. Which other oil I could use? She is allergic with butter too, and almost all nuts (except walnut)
Hello Olga , what can i do if my butter is not shine like yours. Mine is like the oil is not incorporated. Should i put some warm water ? Thank you
What brand of cacao butter do you use? I have navitas
Navitas is a good brand. I use Terrasoul
Hello! Ma'am, I love the way you explain, thank you very much for the fantabulous video. Stay blessed!
How many truffles does one recipe on the pdf make?
Hi Olga,
I made these truffles and they came out absolutely delicious
The best ones were the classic+rasberry
I probably didn't enjoy the almond essence too much, next time even with almond topping I am planning to use the classic base.
Could I use avocado oil instead of coconut? My son is allergic to coconut 😩
Maybe you can also make a video how we can make pralines filled in polycarbonate or silicone forms with tempered chocolate .I will be happy and grateful :* Thank you
Hi, you didn't say how much coconut oil you was useing in quantity to the cacao butter. Also I noticed the coconut oil was liquid, you didn't say anything about melting it beforehand or what temperature the coconut oil might be when you put it in the blender. Thank you.
Can you use Carob instead of cacao powder
How do you make the white chocolate ❓🤔
Thanks for recipe. I tried to make it but unfortunatelly oil separated. Why could it be i followed your instructions?
Most likely it was over blended. I teach how to deal with such culinary problems in my Fundamental course. Next course in January, 2024.
I’ve made these many times and they are amazing, Olga! Thank you for the recipe. Is there anything I can substitute for the coconut oil? I developed a coconut allergy and I can’t have it anymore.
Thank you))) You can try to use cashew butter instead of coconut oil, but the consistency will be softer. Please make it with cashew butter first. And if you really think they're too soft, add 5-10 gr of cacao butter next time. If it is still too soft, add 5 gr of cacao butter on top of the first +5-10 gr.
This is how I develop the recipes :))))
I just found your channel and I absolutely love every video, Olga! You seem like such a sweet and genuine person and I appreciate that. I have a gluten free and vegan bakery I run from my home. I made your homemade cake drip for the first time yesterday and it was perfect! Thank you so much!
Thank you so much for your feedback! It means a lot for me!
En ruso 🙏🙏🙏
I love your recipes . I'm so glad I found your channel.
Thank you so much ❤️
Exceptional
Hi thank you for the recipe Can I add coconut cream instead of the coconut oil kindly advise
Hi, you can make any changes in the recipes but with coconut cream these truffles will melt very fast and most likely will not keep a shape.
🤩🤩🤩🤩🤩
Thank You Olga 😃👍
For sharing your magnificent gift and knowledge!!!
I am so honored and thankful I found your channel!!! 😃👍
🤩🤩🤩🤩🤩🤩🤩
Hello wonderful ♥️
Where do you order the cacao butter?
I follow your recipes like your shadow and people are ❤️
Thank you so much for all your amazing work.
You are amazing 👍👍👌😍🥰. I like your all recipes. Pls share more and more chocolate🍫🍫 recipes.
Hello I am happy because I find you ,I love everything you make ,I hope I can make also this Cours
But now I want to ask where you store the truffles and how long can be good in the fridge or freezer '?I order maple syrup but come next week ,and I want try this recipe today and I want ask if I can use honey ,because is 200 ml liquid sweetener the recipe .Thank you
Cristina Carmen hi dear! I’m very happy to hear that you love my channel, thank you 💚 shelf life of these truffles is 14 days in the refrigerator, or up to 2 months in the freezer. I always add this information into the recipe file that is available for downloading ☺️ it’s on a very last page. Regarding the honey. Yes, please feel free to use honey. But I recommend to add just 80-85% of required sweetener amount because honey is a little bit more sweet than maple syrup. So, add 80% and taste. If you want more sweet truffles, add more honey 💚☺️ looking forward to see your creations! Please send me your pic to DM if my Instagram @myplantcake
@@MyPlantCake wow you answer me so fast ,I download the recipe ,I follow you on instagram and I love everything what you make ,I make also hier in Germany one course for raw vegan desserts I am beginner :)) but after this Cours I don t want to eat anymore another desserts ,I love my healthy lifestyle.Thank you so much and I want soon start one Cours with you ,but I am afraid that I don t understand everything on English ,I am from Romania but I live in Germany ,thank you again
Is raw cocoa powder and cocoa mass the same?nd ur receipes of cakes nd chocolates r great
No, it’s two different ingredients ❤️ you can google and see the difference, please.
I learned in a cooking show to always chop your chocolate with a serrated knife and it is so much EASIER to chop the chocolate! Much easier!!
👽
Thank you for such a lovely video! A small food chopper saves so much time to chop nuts! (And it doesn't make the dust). Love this gadget! ❤️
I absolutely love what you are doing. 👍🏻 i’m new vegan so wanted to ask could you please give me a link where i can buy coco butter and these flavours? Thanks🙂
Thank youuuu! Please, download PDF file from the description to this video and you will see the links to each ingredient. So, these are my barnd recommendations.
Arshad I think u r from India. Get it from Amazon
Welcome Can I take the recipe to make a project? Thanks
Recipe link is under the video. Enjoy!
thanks, Olga for the recipe! How long they can be kept? How far in advance before a party they can be prepared and where stored?
This looks great.
Beautiful! Love it! I'm going to make these! Thank you for teaching us how to make this healthy, divine confection!
Hi, Could you please tell me how to colour chocolate (any colour chocolate bar) .
I love what you're doing! I've tried your vegan chocolate bar. Can you make a vegan milk chocolate recipe? I desperately love milk chocolate and don't like the taste of dark chocolate. Pleeeease!
You cant without a conching machine. The chocolate will be very gritty and not smooth at all. if you dont mind that you can find a recipe with coconut milk powder for vegan milk chocolate
I made them super delicious thank you 🙏❤️
Thank you Olga, I did the truffles and they turned out very delicious.
Thank you so much for this!!!
Very well explained. Thank you very much Супер! Для меня в идеале есчё бы титры на русском..... :D
Думаю над этим, ищу помощника :) Thank you for your love
@@MyPlantCake May I know your mother tongue Ma'am?
Hi Olga,
I want to make this truffle 100% raw can I use date paste from scratch instead of maple syrup or agave nectar ( in my area isn’t available raw liquid sweetener)
Thanks for recipe!
By adding date paste, you change a lot in this recipe - texture, taste, stability. Please, try, it will be your own test but do not expect the same result as mine. Also, shelf life with date paste and water is 3-4 days in the fridge. Most likely, you will need to add additional liquid for blending, and as a result, the truffles will melt in room temp faster, and the texture will be less creamy.
But it doesn't mean that you will not like these truffles with date paste. Try :)
Hello Olga, thank you for all your amazing videos and recipes! I was wondering what size of ball your silicone mould makes? I live in the UK and can only find ones that are 2cm per truffle , which seems small. if you have any website links that would be very much appreciated, the rolling of truffles has proved very very difficult for me. thank you x
Please, download the pdf file. I added links to truffle mold there :) It's 15 gr or ml volume.
Thank you for your love :)
@my plant cake, hello Olga, I love your channel, I wonder why my butter didn’t turn glossy and shiny , I halved the receipe exactly you gave
Try again. Also check the video with Truffle Cake. I show how to mix the same recipe by hand (without blender). Very often hand mixing works very good from the first attempt.
Hi! I would like to try your recipe out. It looks delicious and super healthy. Could you please share the link where you bought the freeze-dried whole raspberries. Also, where did you buy those boxes for the chocolate?
Hi, I buy these freeze-dried raspberries at Whole Foods. But if you google, you will find online stores where to buy them (including amazon). regarding the boxes, as I remember I put this info into a pdf file. You can download it in the description to this video. Can't wait to hear your feedback about these truffles :)
Is this caffeine free
Cacao powder contains caffeine. You can try it with carob for caffein-free option 🥰
@@MyPlantCake thank you for responding. I do have a bag of Carob
I took the batter out of the fridge and now it's too hard to roll into a ball! It's not soft like in the video. How should I fix this?
Please, listen how to work with hard batter on 9:35. I explain it. Thank you))) I hope you will love it!
Delicious
beautiful thank you
Also which cacao butter do you use, please ?
I love brand Terrasoul in the USA :)
Hi Olga, how much do you sell this for?
instagram.com/p/B8UY3EgnD6e/ this was a year ago. I hope this helps.
Hello. Isn't marple syrup water soluble? I try to make chocolate with date syrup but it made it a huge paste 😅
Did you use cacao paste or cacao powder?
@@MyPlantCake I use cacao powder
@@imandoski764 this is the problem. Use cacao paste and you will loooove the result. I never use cacao powder because it’s too complicated and requires skills.
@@MyPlantCake ahh I see thank you so much for the tips.
I made by recipe and already in an hour in the fridge it was hard like a chocolate bar. Now when it melts it just turning like a liquid chocolate instead of batter. What am I doing wrong?
My dear, make sure that you incorporated all oils very good. This is a very working recipes, one of my student just posted in our FB student group that she sold 200 of such truffles last week. I make this recipe each week for my family.
Did you add coconut oil? I mean it's not enough 1 hour in the fridge ti make the whole batch hard as a stone. And the truffles as final product becomes soft but not melting like ice cream.
If you used all ingredients mentioned in the recipe, the problem can be only with mixing the batter.
@@MyPlantCake I understand , I add all the ingredients for base as mentioned and like within 20 mins it’s hard like a chocolate bar in the freezer. I need my truffles for tomorrow morning (it’s now 23:00) that’s why I mixed my “chocolatty “ liquid batter with almond flour till it’s still rich flavor but able to roll . Maybe will try to follow the recipe another time, hope it will work
@@MyPlantCake maybe my mistake was to take so much more of cocoa butter? Because when I measured cocoa butter chunks I took it 100grams , but does it get more when melted? After blender my mixture came out like very good chocolate consistency instead of heavy ganache. How do you think?
@@MyPlantCake and also I took half as less sweetener because I don’t need it too sweet. Yeah, my batter consistency came out so much more liquid then yours. Will try to follow recipe another time more carefully
@@marynademchuk9851 When you make any changes to any recipes, you make your own test and you make your own recipe. I recommend to make this truffle strictly by using my recipe and only after this, make any changes when you know the right consistency.
We measure dry cacao butter and then melt it.
Hi 😊 when using the silicone mold, do we still need to store in the fridge for 3 hours or the next day? And how long do we leave them at room temperature if using the mold before rolling? Do we leave them at room temp in the mold or take them out and leave them to soften on parchment paper? X
Hi! :) When we use silicone mold, we pour the mixture from the jar into silicone mold cavities. I show it in the video. Then we move the silicone mold in the freezer for 1 hour or longer. Then you unmold truffles, wait for 10-15 minutes when they become more soft to roll them in garnishes. That's it.
@@MyPlantCake thank you 🙏 also do you use alkalized or non-alkalized cacao I your recipes? What's the difference? And which do you prefer? Thanks again 🙏
@@michellehorrocks7623 my ingredient recommendations are always in pdf file :) I use non-alkalized raw cacao butter preferably from Peru. Brand Terrasoul sell it in the USA
@@MyPlantCake thank you, but what about the raw cacao powder?
@@michellehorrocks7623 sorry, I meant powder :) cacao powder, not butter
Can i use cacao mass instead?
It should be a different proportion of all ingredients. And I can’t give you this proportion right now. Need to be tested.
Tried this.
Amazing! Thanks for sharing! Subbed.
White chocolate truffles are coming up very sooooon :)))
@@MyPlantCake Your channel is gold. Keep 'em coming.
@@junkandcrapamen Thank youuuu!
do you have the link for these molds?
Hi Carla, yes, the link to the molds in the pdf file. You can download it in the description to this video ❤️
@@MyPlantCake YES! I realized that right after I asked. Thank you Olga! You are the best!
can i use coco sugar?
It will not dissolve, you will feel a sand from coconut sugar
@@MyPlantCake what if i blend my coconut sugar? Also, i am so curious wht so many vegan bakers use maple syrup. Doesn't it taste weird? Is Blue Agave Honey better? Sorry for the questions. Thank you too. Huge fan (from the Philippines) of your channel and generosity of sharing your wonderful creations! ❤️
@@heysandrarey Coconut sugar dissolve only when we heat it. In this recipe, you blend the mixture just about 15 seconds, it't not enough time to heat the mixture and dissolve even powdered coconut sugar. If you mix longer, you will overblend the batter and the oil will separate. You can use any liquid healthy sweetener on your choice. It can be agave, brown rice syrup, coconut nectar, yacon syrup or honey. You make the choice of the best sweetener for you. It's a very long conversation what's the best natural sweetener in the world. For me it's maple syrup. But 100% natural, real, organic maple syrup (not an imitation with high fructose syrup in ingredient lit). Maybe I will make a video one day :)
And I love coconut sugar a lot! You can find coconut sugar into my baked recipes. But this is a very specific recipe and requires only liquid sweetener. Or... use powdered coconut sugar if you don't mind some sugar in your mouth :))))
And thank you for your love!!! xoxox, Olga.
amazing!
Hi Olga, I saw your video and i love the way you speak and the way you have explained.please tell me if you would have a detailed video of making these truffles.regarding the quantity used for each product..thankyou
I love your delivery and explanations. I'm going to try this and probably buy a few of your courses exciting. Thanks