A vanilla cream chocolate truffle recipe, snappy chocolate shell filled with chilled whipped cream. The result is a healthy dessert, dairy-free and vegan. Try these cups as an afternoon energy jumpstart.
Vanilla Cream Chocolate Truffle
This vanilla cream chocolate truffle is simply whipped cream encased in dark chocolate. So easy and a reader favorite, even featured on TheFeedFeed.com ! And vegan, dairy-free, gluten-free and more.
They are healthy, refined sugar-free, gluten-free, plant-fueled, no-bake, and filled with nutrition. The cream is made of nutrition-rich coconuts, and the chocolate shell is built with healthy dark chocolate.
How Healthy is Chocolate?
Dark chocolate is rich in nutrients including fiber, iron, magnesium and copper. And it is considered one of the best sources of antioxidants – right up there with blueberries. Cacao is made from the seed of the cocoa tree. All this gloriousness from a simple seed.
Studies show dark chocolate can improve your overall health and support your heart health.
Make this Easy Truffle Recipe Healthy
To get these benefits, you need to use true dark chocolate with 70% cacao or higher.
Did you know a single bar (3.5oz) provides 70% daily requirement of iron and 60% of mood-boosting magnesium? No wonder we all love chocolate.
Anyway, I should tell you that I have updated this recipe a bit, with the eye to improving it.
How to Make Chocolate Cup Snappy
Recently I began using a bit of coconut oil to thin out the chocolate coating and make it more snappy. That means you probably need to keep the cups refrigerated or even frozen. That’s okay, though. They taste much better that way.
And I keep having to change the brands of coconut milk or coconut cream because manufacturers increasingly are adding guar gum to coconut milk.
This is a problem because you want the cream to separate from the milk so you can obtain the creamy substance best for making whipped coconut cream. Guar gum prevents this separation.
Recently I found one brand, Native Forest, that has come up with a “no-guar” version. Apparently they like to make whipped coconut cream too!
How Long Do Homemade Truffles Last?
Regular truffles made with chocolate ganache centers last two weeks at room temperature. These however are filled with coconut cream so they should be kept refrigerated or they will melt.
I hope you enjoy my vanilla cream chocolate truffle! Make them in standard cupcake size as I have here, or mini for double the number.
And here are other truffle recipes:
- Chocolate Sugar Cookie Truffles
- Chocolate Spice Truffles
- Vegan Cookie Dough
- Easy Truffles Recipe
- Protein Ball Recipes
- Chocolate Covered Chickpea Snack
Good luck and tag me on Instagram if you make it! Or share to other social media.
Are you on Pinterest? You can use this image…it’s been shared thousands of times on Pinterest! I guess Pinterest people like chocolate, too.
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Vanilla Cream Chocolate Truffle
Make the Whipped Vanilla Cream
- Refrigerate the can(s) of coconut milk (cream) overnight.
- If you use my recommended brand of coconut milk, open the cans, scoop out just the coconut cream solids. (The remaining coconut milk can be refrigerated for a day or so and used in other recipes or smoothies.) I recommend two cans if you are using coconut milk because you want to end up with a little over a cup of coconut cream and each can of milk probably provides you with half that.
If you use a coconut cream can, you'll have to calculate how many cans you'll need to end up with about 1 1/4 cups of coconut cream.
Either way, blend the solid coconut cream with the syrup or sugar, and vanilla paste until stiff and creamy. Taste test for sweetness to your liking.
- Refrigerate the cream while you make the chocolate.
Make the Chocolate Shell
- Melt the broken chocolate and coconut oil in a microwave at 60 seconds or in a double boiler or a pan in a pan of boiling water. Stir warmed chocolate until all chunks are melted.
- Insert cupcake liners into either a 6-cup standard cupcake pan or 12 mini-cupcake pan .I prefer foil liners over paper for ease of peel off without breaking the delicate cups. The minis are easier to handle without breaking.Some people have suggested using silicon cups - I think that might crack the cups - especially standard size - upon removal as they are very brittle as you can guess, depending on how thin is the chocolate wall.
- Spoon several tbsp of melted chocolate shell into each cup, tipping each cup to coat the sides. The chocolate will harden very fast, so tip fast! I do two coatings, letting the first coat solidify - so the wall is thick enough to hold the cream. Hold back enough melted chocolate to pour a cover on all cups.
- Let chocolate cups harden in the refrigerator about 15 minutes, longer if you have a thick wall of chocolate.
- Spoon the vanilla cream into each chocolate cup, pressing gently to remove bubbles. I overfilled each cup a bit to create a dome. Refrigerate the cups 30 minutes to solidify the cream.
- Spoon on top of each cup a layer of the remaining chocolate shell. You might have to melt the chocolate again slightly to make it spoonable. But try to let it cool to room temperature before spooning it on the chilled cream - it's a tricky dance, you don't want the cream to melt.
- Set the cups in the refrigerator for 1-2 hours to solidify the vanilla cream. Keep refrigerated or even frozen, although freezing will dull the chocolate sheen.
- When ready to eat, peel off the foil to serve. Serve cups whole, or slice. Enjoy and prepare for a chocolate party in your mouth.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.