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Lactose intolerant? Try these German Chocolate Cake Truffles made with Lactaid

by byte clay

To help combat Dairy Envy in 2016, LACTAID® is partnering with Milk Bar – the dessert empire founded by James Beard award-winning pastry chef, Christina Tosi – to create treats made with LACTAID® so that those who are sensitive to dairy can enjoy their signature sweets and dairy desserts without a second thought.

MILK BAR GERMAN CHOCOLATE CAKE TRUFFLES

Makes 1-2 dozen 1/2 – 1-ounce balls

1 recipe chocolate cake (recipe follows)

2 tablespoons LACTAID® Lowfat Chocolate Milk

3 ounces cocoa butter

1/3 cup confectioner’s sugar

1/4 teaspoon vanilla extract

2 cups shredded, desiccated coconut, toasted

1. In a large bowl, crumble cooled cake by hand then mix with LACTAID® until moistened. Roll into 1 1/2-inch balls.

2. In a small bowl, gently melt cocoa butter in the microwave in 30-second increments for 1-1 1/2 minutes, whisking until mixture is smooth. Stir in confectioner’s sugar and vanilla extract until homogenous.

3. Roll or dunk each cake ball in a thin layer of the cocoa butter mixture then toss into medium sized bowl of the toasted coconut, making sure every nook and cranny is covered.

4. Transfer cake truffles to a plate or baking sheet to dry and harden. Store in an airtight container in the fridge before serving in mini baking cup liners.

Chocolate Cake

Makes enough for one 6” x 6” baking pan, 1 recipe truffles

1 ounce bittersweet chocolate (70% to 72% cacao), chopped

1/2 stick unsalted butter, room temperature

3/4 cup sugar

1 egg, large

1/4 cup LACTAID® Lowfat Chocolate Milk

1/4 teaspoon white vinegar

2 tablespoons vegetable oil

1/2 teaspoon vanilla extract

2/3 cup all purpose flour

1/4 cup cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon kosher salt

1. Heat oven to 350°F. Grease one 6”x6” baking dish.

2. Gently melt chocolate in microwave in 15-second intervals just until melted, stirring occasionally. Set aside.

3. In a stand mixer with the paddle attachment, combine butter and sugar medium-high speed until fluffy and pale, about 2 minutes.

4. Scrape down sides of bowl. Add eggs; beat on low speed to incorporate, then increase speed to medium-high and beat until mixture is fluffy, about 2 minutes.

5. Scrape down sides of bowl. Add melted chocolate. Beat until blended, about 1 minute. Add LACTAID®, vinegar, oil, and vanilla; beat on medium-high speed until pale brown, about 2 minutes.

6. Add all dry ingredients; beat on low speed just until blended, about 45 seconds. Pour into greased baking pan and bake for 20 minutes. Cool completely.

Chocolate Milk

Makes enough for 1 recipe truffles

2 tablespoons LACTAID® Lowfat Chocolate Milk

1 teaspoon light brown sugar

1/2 teaspoon cocoa powder

In a small bowl, whisk all ingredients together until dissolved.

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