Easy Dark Chocolate Cream Truffles (3-ingredient, vegan, dairy-free)

Easy Dark Chocolate Cream Truffles (3-ingredient, vegan, dairy-free)
These decadent dreamy creamy truffles are everything you could want – healthy, vegan and easy.
Actually they are a very basic recipe, only three ingredients. So if you want to customize, you can use this as a base. I am thinking lavender, orange, cinnamon, and coffee flavors would be fun additions.
For now, though, here is a chocolate cream truffle, dairy-free, gluten-free and sprinkled with stars.
A perfect addition to your recipe cache of easy minimal ingredient healthy treats.
Antioxidant-rich, and mood-booster healthy chocolate is a great way to start the day!
As you can probably guess, the star in this recipe, and the key to the very best flavor and texture, is the dark chocolate you use. It has to be at least 70% cacao and not be very processed. Quality chocolates I can recommend include the brand chips I link to in the recipe but you could also consider using HU, Valrhona, Pascha, and Eating Evolved. You’ll want to choose their plain dark chocolate, and if it’s bar, no problem, just use an ice pic to chop it up!
I hope you love this easy chocolate recipe!

5 from 1 vote

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Easy Dark Chocolate Cream Truffles (3-ingredient, vegan, dairy-free)

Makes 12 truffles

Author Dee Dine

Ingredients

Truffles

• 2 (10-ounce) bags dark chocolate vegan chocolate chips (I also love quality chocolate by HU, Valrhona, Pascha, and Eating Evolved)
• 1/3 cup full-fat coconut milk (can is not chilled, and is shaken)
• 1 tbsp coconut oil

Useful Equipment

• Mixing bowls
• Golden star sprinkles

Instructions

Make Ganache

1. Put 12 ounces (1 bag of the chips I link to above) in a pyrex bowl (glass that can withstand heat) and set aside.
2. Shake the coconut milk so the fat is distributed equilly in the can (unlike many coconut milk recipes that require you to chill the can overnight in order to separate the fat from the milk)
3. Open the can, and measure out 1/3 cup, pour in a pot and heat until just smoking (not boiling).
4. Pour this hot coconut milk into the chocolate chips in the bowl. Stir slowly with a spoon until the chips are melted.
5. Cover the mixture and leave on the counter (at room temperature) for 4-6 hours to set. Actually I refrigerated this once and it was scoopable in one hour, however, it wasn't as creamy so, if you have the time, I recommend you let it wait out the 4-6 hours at room temperature.
   

6. When the mixture seems solid, scoop out 12 balls and place on a parchment-lined pan.

7. Freeze the pan of truffles for at least 2 hours. Make sure they are frozen before coating is important to ensure you have a creamy interior and a snappy exterior, so inherent in truffles.
   

Coat the Truffles

1. When ready, melt the other bag of chocolate in the microwave at 60-second intervals (or in a water bath if you don't have a microwave). Stir in the coconut oil.

2. Using a skewer or toothpick, poke each ball and submerge into the chocolate, and then set back on the parchment to set.

3. If you want to sprinkle golden stars on top, now would be the time, haha!

   Or, you could sprinkle other things like cacao nibs or orange zest or rose petals?
   

4. Let them harden at room temperature for an hour or so or until the shell is set. But don't let your bird land on them; our bird almost did!

   Then store in an airtight container at room temperature for 4 days.