These chocolate easy vegan truffles melt in your mouth, use just two wholesome ingredients, have a creamy ganache center and are ready in under an hour.
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.
Notes
For richer truffles. To make the center ganache even more velvet, add to the filling mixture 2 tablespoon vegan butter, I use Earth Balance brand in tub, and 2 tablespoon cocoa powder. Dutch process cocoa is darker and will taste better.