Chocolate Praline Truffles
Rich chocolate praline truffles made with wholesome ingredients. These decadent praline truffles make a chocolatey-buttery gift that is also vegan, gluten-free.
Servings: 12
Calories: 242kcal
Ingredients
Praline
- ½ cup organic cane sugar
- ½ cup brown sugar
- ⅓ cup canned coconut milk room temperature
- 2 tbsp butter room temperature
- 1 tsp vanilla
Truffles
- 2 cups chocolate chips
- ⅓ cup canned coconut milk room temperature
- 1 tbsp butter room temperature
- pinch of salt
Instructions
Make the Praline
- Line a quarter sheet with parchment paper.
- Put all four ingredients into a sauce pan, set it on the stove and turn heat to medium. Stir the ingredients until they all melt and turn golden, then stop stirring. Let the mixture come to a boil, and stir only occasionally while it boils. Boil for at least 6 minutes or until bubble dull in sheen, and when you stir, the mixture stringly sticks to side of pan.
- Pour the mixture onto the lined pan and smooth it out like bark. Set it aside to harden, about 20 minutes at room temperature.
- Break up the bark into chunks and grind them up in a high speed blender or a food processor. Don't grind too long or it will turn to paste. You just want crumbs. Set aside and make the truffles.
Make Truffles
- Melt 1 cup of the chips in a microwave at 60 seconds or water bath, and stir in the coconut milk. Once chocolate is glossy, add in the butter and vanilla and stir until butter is melted. If you need to microwave it to help with more melted, do so in 10 second increments.
- Pour the mixture into a bowl and fold in the crumbs. I folded in about ½ cup of crumbs and set the rest aside in a container in the refrigerator for sprinkling on other desserts.
- Set the bowl in the refrigerator for 30 minutes or a bit less until it is scoopable so you can make balls.
Make Chocolate Praline Truffles
- I scooped using a small cookie scoop, rolled them with clean hands and placed them on a freshly lined pan. If the mixture sticks to your hands, dust your hands with cocoa powder.
- Set the rolled truffles into the refrigerator for a few minutes to harden for dipping.
Dip Chocolate Praline Truffles
- Melt the remaining chips in the microwave. I used a 2-cup pyrex measuring cup so it is deep enough for dipping. Microwave at 60 seconds and stir until all chips are melted.
- Dip each truffle into the melted chocolate, and spin to allow excess to drip off. Use a fork to lower the truffle for dipping or a tooth pick to dip.
- Sprinkle the truffles with nuts or sprinkles and set back in refrigerator to harden.
- Store Chocolate Praline Truffles in an airtight container in refrigerator for 1 week.
Nutrition
Calories: 242kcal | Carbohydrates: 28g | Protein: 2g | Fat: 16g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 30mg | Potassium: 48mg | Fiber: 2g | Sugar: 23g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg