Love is in my Tummy

Plant-based flavor

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Vegan Chocolate Truffles

Created by on March 12, 2017

  • Prep Time:10m
  • Cook Time:5m
  • Total Time:5h 30m
  • Serves: 14
  • Yield: About 14 truffles

Ingredients

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

For the coating

  • 1 c bittersweet Chocolate (>60% cacao)

Topping suggestions

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

Instructions

  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.