Dark and Creamy Chocolate Truffles {Vegan}

I still can’t stop thinking about my birthday dinner at The Hobbit last week…Most on my mind are the three soft chocolate truffles, floating on a bed of whipped cream, that they brought out at the end of the night. Luckily for me (and Colin) I ate all of them. I then quickly looked hungrily around for more (yes, after 7 courses). He does know better than to come between me and my chocolate! So, of course I wanted to create a truffle that was just as decadent {and hoarding-inducing} but also vegan. This recipe is awesome. It is totally easy, and it yields the most delicious and rich bites of heaven you could imagine. Plus, it really is customizable! Check out the options at the end of the recipe. You will love these. They are creamy like milk chocolate, but SO much better for you as they are packed with antioxidant-rich dark chocolate.

I saw this meme on pinterest the other day, and I think it fits my usual sentiment about chocolate perfectly:

chocolate counts as salad

You’re welcome.

Dark and Creamy Chocolate Truffles {Vegan}

Makes about 3 ½ dozen

8 oz good quality dark chocolate, finely chopped (I used Ghirardelli’s 72% Cacao bar, 2 of them)

½ cup full-fat canned coconut milk (Whole Food’s is the best)

Unsweetened cocoa powder, for rolling (see additional options at the end of the recipe!)


Put the finely chopped chocolate in a medium heat-proof bowl.

In a small saucepan, bring the coconut milk to a boil over medium-high heat; pour this, right away, over the chopped chocolate and stir until all chocolate is melted and silky smooth. You might have to let it sit for a few minutes.

The finer you chop the chocolate, the easier time you will have getting it all melted this way. Do NOT put it in the microwave! This will ruin your chocolate. Trust me.

Let the melted chocolate and coconut milk mixture stand on the counter for 10-15 minutes to thicken up and cool down a bit.

Pop it in the fridge for about 30 minutes, or until it is very cold and set but pliable.

Use a teaspoon measure or a ½ inch melon baller, scoop balls of chocolate and transfer them your cocoa powder in a small bowl. You may have to use the palms of your hands to make sure you have round balls first. Coat each ball with the cocoa powder, using your hands or two spoons to move the ball around. Put the truffles in any air-tight container you wish. You can refrigerate them until ready to serve, but I really like them at room-temperature. What made them THE BEST at the restaurant was the fact that they were a little warm, probably because their kitchen was so warm. It. Was. Awesome.

Other Options:

-add in 1 tablespoon liquor of choice (triple sec, framboise, Chambord, amaretto, baileys, etc.)

-add in ½ teaspoon instant espresso powder

-add in ½ teaspoon flavor extract of choice (vanilla, almond, mint, coconut, etc.)

-roll in various toppings (powdered sugar, chopped nuts, chopped candy, sprinkles)

-I’d like to try to add in some peanut butter next time…maybe ¼ cup? We will see…

photo (52)

recipe inspired by: Martha Stewart 




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