These are no ordinary truffles – they are {Vegan} Chocolate Truffles infused with Truffle Oil. It’s decadence that cannot be put into words.

Did you know Chocolate Truffles are so named because of how they closely resemble the Fungi Truffles? So I got to thinking – how would Chocolate Truffles taste like if infused with the flavour of their namesake fungi – the actual truffles??

The answer: Decadent times infinity! When you bite into these, there’s a puff of truffle fragrance that hits the back of your throat, and the fragrance is then washed down with a creamy, dreamy dose of chocolate ganache! You’ve never had chocolate truffles like these before!

Confused why I’m talking about two kinds of truffles? Check out this post where I rant about what Truffles are…

You just need 2 ingredients!

Chocolate truffles are the simplest desserts ever created – two ingredients (chocolate and cream) mingle together and weave the ultimate chocoholic’s dream! In this case however, I substituted the traditional heavy cream with canned full-fat coconut milk and the result was just as decadent as its dairy version. And you cannot even taste the coconut flavour in it either!

If you don’t care about being Vegan, simply substitute the canned coconut milk in the recipe with heavy cream and you’re good to go!

I used chocolate chips, but if you are using chocolate bars, chop it finely and bring to room temperature before pouring over the warm coconut milk/cream.

Loosely cover to trap most of the heat and let the chocolate melt naturally under the heat of the coconut milk. Do not stir or disturb. Hands off!

After about 5 minutes, stir to combine the coconut milk and chocolate, until it looks like this. If your chocolate hasn’t fully melted (still chunky), place over a double-boiler to melt completely. Just remember to keep stirring to prevent burning.

Shape your Chocolate Truffles

There are two ways to shape your truffles:

1. Go the traditional way and shape them into balls using your palms. In which case, you’ll refrigerate your chocolate ganache to firm up prior to shaping.
2. The less messier method is to pour your ganache into silicone molds and freeze. This way, you can make them into different shapes and it’s a lot of fun! Remember to freeze, not refrigerate. You want your ganache to become rock hard, before you remove it from their mold. If it’s soft, getting it out of the mold in one piece will be a nightmare.

Once that’s done, you can either roll your truffles in toppings (chopped nuts, cocoa powder, crushed praline, etc) OR coat in tempered chocolate.

Check out this post on How to properly Temper Chocolate.

If you choose to coat with chocolate, make sure your truffles are very cold (not at room temperature/soft). Otherwise, when you dip your truffles into the chocolate, it’ll melt and start to run into the dipping chocolate.

Whether you dipped or rolled your chocolate truffles, refrigerate until ready to serve. And ALWAYS bring your truffles to room temperature before actually serving. Chocolate Truffles are BEST EATEN at room temperature, when they are sinfully soft and silky smooth to bite into.

Every Monday this month, I’ll be posting a recipe that uses Black Truffles.

More from the series (left to right) : Black Truffle Dal, Black Truffle Paneer

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.

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