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.
