Vegan Chocolate Truffles with Truffle Oil

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.

*** This post contains affiliate links. I only recommend products I personally use and love.  ***

Vegan Chocolate Truffles

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 5 hours hrs 30 minutes mins

Servings: 14

Ingredients Method

Ingredients

  

• 226 gram (1 1/4 cup) bittersweet Chocolate (>60% cacao)
• 97 ml (1/2 cup) canned coconut milk (full-fat)
• 0.25 tsp truffle oil

For the coating

• 1 cup bittersweet Chocolate (>60% cacao)

Topping suggestions

• 1 tbsp Crushed Peanuts
• 1 tsp Almond slices (chopped finely)
• 1 tsp Crushed Praline
• 1 tsp Cocoa powder

Method

 

1. Make sure the chocolate is chopped and at room temperature in a heat proof bowl.
2. In a small saucepan, bring the coconut milk to a slow simmer. Once you start to see small bubbles, pour over the chocolate. Loosely cover and let sit for about 5 minutes for the chocolate to melt.
3. Stir together until creamy and smooth. If your chocolate has not melted fully, place over a double-boiler and let it melt while stirring continuously. Stir in the truffle oil.
4. If shaping your chocolate by hand, refrigerate for 2-3 hours until the ganache is firm. Otherwise, pour into silicone molds, cover with cling film and freeze.

Shaping truffles

1. The chocolate is ready for shaping when a knife inserted into the chilled ganache comes out clean.
2. Use a sharp spoon to scoop a little bit of the ganache. Roll into a ball between your palms. Place on a baking tray lined with wax paper. Repeat with the remaining ganache.
3. If the ganache starts to soften from sitting outside as you were shaping it, refrigerate until firm and repeat the process.
4. If you are coating your truffles with chocolate, refrigerate or freeze the shaped truffle balls until ready to dip.
5. Else, roll the truffles in the topping of your choice - cocoa powder, crushed nuts or praline.

Coating your truffles with chocolate

1. Temper your chocolate to prepare it for dipping. More information on tempering chocolate in the post above.
2. Make sure your truffles are completely cold and firm before dipping. If they are soft, they melt and start getting runny as soon as they hit the chocolate.
3. Drop the cold truffles into the tempered chocolate and lift out with a fork. Let the excess chocolate drip off and place on wax paper to set.
4. If the chocolate starts to harden while you're dipping, microwave for 10-20 seconds until melted.
5. If you have any remaining chocolate, pour into a disposable zip lock bag, snip the end and pipe lines over the dipped chocolate truffles (once the coating is set and hard).
6. Store your amazing chocolate truffles in the fridge in a clean, airtight container, but be sure to bring them to room temperature before serving. Truffles taste the best when they are sinfully soft.