Vegan Chocolate Truffles
Indulge in rich vegan chocolate truffles—made with just three ingredients for the ultimate easy, elegant dessert or snack!
Servings: 16 balls
Equipment
Ingredients
- 12 ounces dark chocolate (chips, chunks, or a chopped bar)
- ½ cup full-fat coconut milk (use only the thick, creamy white part)
- ¼ cup unsweetened cocoa powder
Instructions
- Combine the dark chocolate and coconut milk in a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave for another 30 seconds, or until fully melted. Stir well until smooth and completely combined.
- Cover the bowl and place it in the refrigerator for 5 hours, or until the mixture becomes very thick and firm, resembling the texture of hard ice cream but still scoopable.
- Place a serving tray in the refrigerator to chill. Add the cocoa powder to a small bowl and set aside.
- Use a bag of ice, an ice pack, or a bag of frozen vegetables to cool your hands before handling the chocolate. This step is important to prevent the chocolate from melting as you work.
- Scoop 1 tablespoon of the chilled vegan chocolate mixture into your hands and quickly roll it into a ball. Roll the ball in the cocoa powder to coat evenly. Place it on the chilled serving tray. Repeat this process, re-cooling your hands before shaping each truffle.
- Serve the truffles immediately for a softer texture, or refrigerate them for firmer truffles. Store any leftovers in an airtight container in the refrigerator.
Notes
- Use high-quality chocolate: 60-70% + cocoa content will make for rich, creamy vegan truffles.
- Measure the ingredients properly: Otherwise, the wet-to-dry ratio may be off, and the truffles could turn out too soft/firm.
- Chill thoroughly: The mixture needs to be firm but moldable. Over-chilling could make them too firm. Not chilling enough will be impossible to roll.