I baked this Vegan Chocolate Truffles for my neighbor’s book club last week. The chocolate made them silky and rich, and my mom loved them.
Decadent Vegan Chocolate Truffles
Made with high-quality dark chocolate and coconut cream, these truffles are easy to prepare and require no baking. The recipe yields about 12 truffles and takes approximately 30 minutes to make, followed by chilling time.
Ingredients
- 8 ounces high-quality dark chocolate (vegan)
- 1/2 cup full-fat coconut milk or coconut cream
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder for dusting
- 1/4 cup chopped nuts or shredded coconut for coating (optional)
Instructions
- Melt the Chocolate: In a heatproof bowl, combine the dark chocolate and coconut milk. Place it over a pot of simmering water (double boiler method) and stir until the chocolate is completely melted and smooth.
- Mix in Flavor: Remove the bowl from heat and stir in the vanilla extract until well combined.
- Chill the Mixture: Allow the mixture to cool slightly, then refrigerate for about 30 minutes, or until it thickens enough to handle.
- Shape the Truffles: Once the mixture is firm, use a small spoon or melon baller to scoop out portions and roll them quickly into balls using your hands.
- Coat the Truffles: Roll each truffle in cocoa powder or chopped nuts/coconut to coat. Place finished truffles on a baking sheet lined with parchment paper.
- Chill: Return the coated truffles to the refrigerator to set for another 15-20 minutes before serving.
Cook and Prep Times
- Prep Time: 10 minutes
- Chill Time: 50 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 12 truffles
- Calories: 100kcal (approximate per truffle)
- Fat: 7g
- Protein: 1g
- Carbohydrates: 8g
I keep the truffles in the fridge for up to two weeks. The stay silky, and I serve at room temperature.
