These chocolate vegan truffles melt in your mouth, use just two wholesome ingredients, have a creamy ganache center and are ready in under an hour.
This decadent dreamy easy truffle recipe has a super soft chocolate center wrapped in a rich chocolate coating. It's a wonderful base recipe for a truffle that can be custom coating in many ways, including dusting with cocoa, rolled in nuts, coated with cinnamon. The perfect holiday chocolate, for Birthdays, Christmas, Valentine's Day. Just like my praline truffles, black pepper truffles and brownie truffles.
Why You'll Love This Recipe
Simple to Make. These truffles need only 2 main ingredients and a bowl to make. Traditional homemade truffle recipes use complex techniques and equipment including tempering and candy thermometers.
Nourishing ingredients. These truffles are dairy free but you'd never know it. They are also vegan, gluten free and nutritious thanks to the use of coconut milk, rich in healthy fats, and mood-boosting quality chocolate.
Melt-in-your-mouth fudge center. These truffles are very soft inside, and thus need to be chilled a short time before coating. I do have other truffle recipes that don't need chilling if you are in a rush, such as my sugar cookie truffles and my brownie truffles .
Ingredients
Coconut milk. Use the whole fat version that comes in a can, not the refrigerated version which is watered down. Use it at room temperature, and shake the can so the milk and fat are combined.
Chocolate. Use chocolate chips or chocolate bars that are vegan, dairy free, at least 70% cacao and have few other ingredients. Also use a high quality brand as the chocolate flavor will highly influence the taste of your truffles. Some good vegan brands include Enjoylife, Pascha, and some versions of Lindt and Valrhona.
Optionally, for extra rich vegan truffles, add vegan butter and cocoa powder.
Steps to Make
Here is a quick summary of the steps, but the detailed recipe can be found below in the recipe card below.
Melt the Chocolate
1.Pour the chocolate into a glass bowl, and heat the milk separately.
2.Pour the milk in a microwave-safe container and microwave to heat.
3.Pour the milk over the chocolate and stir the mixture until melted.
4.Add any mix-ins or flavors now.
Chill the Truffle Mixture
1.If you are adding flavors to the filling, add them now.
2.Cover the mixture with plastic wrap and chill in the refrigerator for at least 20 minutes or up to 2 hours.
3.Scoop the chocolate using a cookie scoop or ice cream scoop and then coat your hands with cocoa powder and roll each ball into a perfectly round shape. Chill in refrigerator while you make coating.
Put on your Topping
1.Melt your chocolate chips in a microwave-safe container, running the microwave for 60 seconds. Stir until smooth.
2.Lower each ball into it using a fork, life and allow melted chocolate to drip off. '
3.Set it on a cooling rack set on parchment paper and let it set.
Storage
Let the truffles harden at room temperature until the shell is set. Store in a sealed container at room temperature for 4 days, or a week in the refrigerator. Freeze for three months.
Add-ins & Customizations
For the Filling. Additional flavors for the filling could be:
1.Culinary oils such as lavender, almond, orange. Add a 1-2 drops.
2.Spices. Orange zest, cinnamon salt flakes
3.Coffee. Add instant coffee granules, not brewed coffee or you'll risk seizing the mixture.
For the coating. Dust the chocolate coating while wet with:
1. dried culinary lavender or rose petals
2. crushed dried fruits such as orange, cranberry, blueberry
3. cookie crumbs, including oreos or gingerbread
More Truffle Recipes
- chocolate praline truffles
- chocolate black pepper truffles
- chocolate coconut balls
- chocolate sugar cookie truffles
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📖 Recipe
Easy Vegan Truffles
Ingredients
Truffles*
- 2 cups chocolate chips
- 1 cup full-fat coconut milk
Chocolate shell
- ½ cup chocolate chips
- 1 tablespoon coconut oil
Optional coatings
- golden star sprinkles
- ½ cup cocoa powder
- ½ cup crushed nuts
- ¼ cup beet root powder
Instructions
Pour the Chocolate into a Bowl
- Put the bag of chocolate chips (or 10oz chopped chocolate bar) in a glass bowl.
Heat the Milk
- Shake the coconut milk so the fat is distributed equally 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).
- Pour the coconut milk into a microwave-save glass container - perhaps a 2-cup pyrex measuring cup. Microwave the milk until hot, about 45 seconds
- Pour this hot coconut milk over the chocolate chips in the bowl. Wait 1 minute.2 cups chocolate chips, 1 cup full-fat coconut milk
- Stir slowly with a spoon until the chips are melted. If the chips don't all dissolve, microwave the bowl in 10 second intervals and stir between each heating until the mixture is creamy and smooth.
Scoop the Mixture
- If the mixture is not stiff enough to scoop, chill the mixture in refrigerator for 20 minutes. Whether you need to chill or not will depend on the chocolate brand you chose.
- Using a 2-tablespoon (ice cream or cookie batter) scoop and create 18 truffles and line them up on a parchment-lined pan. Dust your hands with cocoa powder and roll each portion into a round sphere shape.
- Chill the balls covered at least 20 minutes in the refrigerator. You don't want them melting as you handle them during dipping.
Coat the Truffles
- When ready to coat the truffles, melt the coating ingredients (½ cup of chocolate chips and 1 tablespoon of coconut oil) in a 2-cup pyrex glass measuring cup in the microwave at 60 seconds.½ cup chocolate chips, 1 tablespoon coconut oil, golden star sprinkles
- Using a skewer or toothpick, poke each ball and submerge into the chocolate, and then set back on the parchment to set. Or use a fork to lower a ball, lift and drain the chocolate, and set it on the parchment.
- If you want to sprinkle golden stars on top, now would be the time. Or, you could sprinkle other things like salt, cookie crumbs, orange zest or rose petals.
Store your Truffles
- Let the truffle shell harden at room temperature. Store at room temperature in a sealed container for 4 days, or a week in the refrigerator. Freeze for three months.
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