Chocolate truffles without heavy cream, dairy-free, vegan and gluten-free. A snappy chocolate shell filled with a light chilled vanilla cream center. An easy, 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 dairy free whipped cream encased in dark chocolate. It's nutrition-rich using coconut cream, and the chocolate shell is built with healthy dark chocolate.
How to Make Chocolate Truffles
Just mixed up a cream, and melt chocolate chips. Coat the insides of cupcake liners, either 6 full size or 12 minis - with chocolate. Let them solidify, about 15 to 30 minutes. Then mix up the cream center and spoon it in. Top each with a cap of chocolate and let that solidify.
Be careful peeling off the liners. Foil works better than paper.
I made a dairy free cream with coconut milk, but you can also use yogurt or soft ice cream as a filling.
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.
I have made these cups with many brands of chocolate, including dairy free Enjoylife. But you can use your favorite. Just try for at least 60% cacao if not higher, and few ingredients. You are looking for "dark chocolate", that typically aligns with fewer additives.
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.
How to Make Chocolate Cup Snappy
Sometimes I add a tbsp 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. But it really depends on the chocolate brand you use. I have used Lindt, HU and Enjoylife dairy free chips. Enjoylife especially doesn't need the coconut oil to set thin and snappy.
Substitutions for the Dairy Free Coconut Cream
I have also made these in mini cupcake cups using yogurt and store-bought whipped cream. The customization possibilities are endless! Once I stirred chocolate chips into the yogurt, yum!
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 assume those filled with frozen yogurt or whipped cream will also need to be kept refrigerated to remain solid.
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
Whipped Vanilla Cream Center
- 2 cans 13.5 oz (403ml) coconut milk (Chill cans, use solid portion, about ½ cup per can)
- ½ cup organic powdered sugar Wholesome brand has no bone char and is thus vegan
- 1 tsp vanilla omit to keep color white
Alternate Cream Filling
- 2 ½ cup yogurt
- 2 ½ cup soft ice cream
Make the Whipped Vanilla Cream
- Refrigerate the can(s) of coconut milk (cream) overnight.
- Open the cans, scoop out just the coconut cream solids. You'll get about ½ cup solids out of each can. Save the coconut milk for smoothies. I just released a Smoothie + Blender Juice Book (Jan 2021)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 chocolate and coconut oil (if using) 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 chocolate is 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 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 and another immunity-boosting smoothie shot book, 4-Ingredient Smoothies + Juices , due out in January 2021. 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, editor at The Feedfeed and a nutritional expert at WikiHow. More about Dee Dine here.