Feel like a true domestic goddess when you serve a plate of these homemade vegan chocolate truffles at your next dinner party or take them to someone else’s home as a gift to your host! People love homemade truffles and everyone will think you have gone to such efforts for them. Little do they know that these vegan truffles only take 10 minutes to make using 5 simple ingredients! I’ve dispensed with the mess in this recipe too - no rolling and getting hands covered in chocolate and cocoa powder with this clever little hack! Chocolate lovers unite - this is the recipe for you!
“These truffles are amazing! If you’d said you’d bought them at a swanky Parisian patisserie, I’d have believed you!” (praise indeed from a gorgeous dinner party guest!)
Why You Will Love This Recipe
- Quick and easy – literally takes about 10 minutes to make.
- Hassle-free & mess-free – no frustrations with rolling out little balls of ganache like other truffle recipes.
- Impressive – these homemade truffles look so special and people LOVE them!
- Versatile – change up the flavours to suit the meal you are serving!
- Allergen-friendly – vegan, dairy-free, gluten-free and nut-free (unless you choose to add them!).
I have made a fair few chocolate truffles in my time but each time I do, I vow never to make them again because I just get so frustrated with the mess! Hands covered with chocolate ganache that is melting too quickly and not rolling fast enough, and cocoa powder everywhere! Really, frustration levels off the charts (much the same as my sentiments about making homemade sushi – hence, I will only ever make sushi bowls instead!).
But, I love the taste of homemade truffles and, well, the vegan truffles that I buy are so crazy expensive that it really is an extravagance that I can do without! So, I wanted to try again experimenting with the process to make it less messy and less stress-inducing!
I decided to try out an idea…
- After making the vegan ganache, I poured it into a tupperware lined with baking paper and put it in the fridge to cool.
- Once cooled, I just lifted the baking paper out and used a sharp knife to cut the ganache into small squares.
- Then I sieved some cacao powder into the Tupperware and emptied the little ganache squares into it, put the lid on, gave it a shake and then put the box in the fridge.
To my delight, it worked! Not only was it mess-free, but it was all super quick and easy and still looked impressive and sophisticated!
These truffles are now a regular at my dinner parties and the best thing is that you can change up the flavourings to match the meal you are making! So, for Middle Eastern meals, I might add rosewater, rose petals and pistachios. Or for Indian meals, I might add some coffee and cardamom. The possibilities are endless!
- Dark Chocolate – use vegan dark chocolate that has a cocoa solid content of 70% or higher. In the US, I think this is called dark bittersweet chocolate. I like to use Lindt 70% chocolate which is accidentally vegan but check the ingredients label wherever you are in case they have different recipes for different markets. You could use vegan chocolate chips if you can find them with a high enough cocoa content.
- Coconut Cream – Use canned full-fat coconut cream. The fat is really important to help set the ganache so shake the can thoroughly before opening to make sure it is well mixed. The thicker the coconut cream, the richer and firmer the truffles. If you cannot find canned coconut cream, you can use the cream from a can of coconut milk. Just put the can into the fridge overnight then when you open the can, scoop out the coconut cream from the top. If you want a lighter, softer truffle, you could use coconut milk instead but make sure to shake the can really well before using so that you get the creamy milk not just the watery milk which will not set.
- Vanilla Extract – use good quality vanilla extract not vanilla essence which is synthetic and adds an unnatural flavour. If you do not have vanilla extract, it can be omitted.
- Salt – it needs to be fine salt so that it melts easily with the chocolate. Only a little pinch is needed just to enhance the flavours. I use Himalayan pink salt.
- Cocoa powder – you can use cocoa powder or the less refined cacao powder. I use the latter. Use whichever you have in your kitchen.
Please see the printable recipe card at the bottom of this post for full list of ingredients and their quantities.
How To Make This Recipe
Step One – Make the ganache
Stovetop or microwave method:
Heat the coconut cream either in a small saucepan set over a medium high heat or in a small jug in the microwave (1½ minutes), until just starting to boil.
At the point of boiling, remove the coconut cream from the heat and add the rest of the ingredients (except the cocoa powder). Then stir constantly until the chocolate has melted and you have one smooth liquid.
Put all the ingredients (except the cocoa powder) into the TM jug, put the lid on (with MC in) and set to 2 minutes / 50°C / sp. 2. Scrape down the sides then set again to 1 minute / 50°C / sp. 2.
Step Two – Set the ganache.
Pour the melted chocolate mixture (vegan ganache) into a shallow container lined with baking paper.
(Sprinkle over any toppings you would like at this point – see variations section below for ideas).
Put the lid on or cover with cling film then place in the fridge for at least 2 hours.
Step Three – Cut the ganache.
Take the chilled ganache out of the fridge and carefully lift the baking paper out of the container onto a chopping board.
Using a sharp knife, cut the ganache into small squares.
Step Four – Dust the outsides.
Sift cocoa powder into the bottom of the empty container and then add the cut ganache squares. Sift some more cocoa powder over the top of the truffles and then put the lid on the container.
If the squares are still fridge cold, give the container a shake to disperse the cocoa powder all over the outsides of the ganache squares. If the squares have warmed a little and are starting to go soft, put the container back in the fridge and shake it when they have chilled again.
Step Five – Store until ready to serve.
Place the container back in the fridge (or store in the freezer), until ready to serve.
This is a summary only. Please see the printable recipe card at the bottom of this page for full instructions.
Tips for Success
There are a few key points to remember when making this recipe.
- Cut the chocolate before melting. To help the chocolate melt quickly (before the coconut cream cools too much), you need to cut the chocolate into quite small pieces. Think of the size of chocolate buttons or chocolate chips.
- [This is less important in the Thermomix which melts the chocolate while keeping the temperature at the correct setting. For melting in the Thermomix I just break up the chocolate along the pre-cut lines of whichever packet I'm using.]
- Do not overheat the chocolate! Although it is tempting to think of just boiling up all the ingredients together, it just won’t work! Chocolate is a temperamental ingredient and needs to be handled with care. Overheating the chocolate will cause it to seize and go bitty and dry and you will end up throwing the whole lot away. Just follow my instructions, however, and you will have no problems at all.
- If adding flavourings, do not add too much excess liquid or else the ganache will not set.
- Use a shallow dish to set the ganache so that you can have a thinner layer. These truffles are very rich and so you do not want to make them too big or else they will be difficult to eat. The smaller the better I think, then your guests can go back for seconds (and thirds, fourths, fifths…) instead!
Serve fridge cold or room temperature, but remember not to leave in a warm place for too long or they will go too soft.
- With coffee at the end of a meal - These vegan chocolate truffles are perfect for bringing to the table with coffee to round off a meal. As someone who isn’t particularly keen on desserts, I often serve these instead of dessert, alongside some grapes and perhaps some dried apricots and nuts. Then everyone can help themselves and pick and nibble without feeling defeated by a big plate of dessert!
If you want to look really fancy, you could also make these very quick and easy caramelised walnuts to serve with your chocolate truffles!
- Gifts – of course, they also make the perfect gift for taking with you to other people’s houses! Keep a batch of these truffles in the freezer ready to take a few in a small box for gifts whenever you need them! (Thanks to my friend Ailsa who gave me this fabulous idea!)
- For Valentine's Day! What could be more perfect than a carefully crafted box of delightful homemade vegan chocolate truffles for your romantic Valentine's gift?
- Lighter, softer truffles? – use coconut milk instead of coconut cream.
- Not sweet enough? – you could add a little maple syrup if these are too dark and rich for your taste.
- No vanilla? – Don’t worry, just leave it out. It adds background flavour but is not essential!
You can flavour these vegan chocolate truffles any way you like to compliment the meal that they are completing. I often add middle eastern flavours if I am doing a middle eastern themed meal, or spices like cardamom or cinnamon if I am doing an Indian themed meal, for instance. Play with the truffle mixture however you like but follow these two guidelines:
- When adding liquid flavouring, add it to the melting ganache mixture at the point of adding the chocolate.
- When adding solid flavourings, sprinkle them on top of the ganache mixture after you have poured it into the baking paper lined dish, before chilling.
Here are some ideas that I particularly like:
- Middle Eastern – add 2 tablespoon rose water to the ganache mixture and sprinkle rose petals and chopped pistachios on top.
- Orange – add orange oil to the ganache mixture, then some chopped candied peel or orange zest on top.
- Spicy – add chilli oil to the ganache mixture, then some chopped chilli or paprika or cayenne on top.
- Coffee – add 1.5 tablespoon coffee extract to the ganache mixture and perhaps some crushed coffee beans on top.
- Cardamom & ginger – add 2 teaspoon cardamom to the ganache mixture and chopped stem ginger on top.
- Nutty – add almond extract to the ganache mixture and dust the outside with a mixture of cocoa powder and crushed nuts or even coconut flakes.
If you are lucky enough to possess one, this recipe is an absolute doddle to make in the Thermomix! The reason being that the Thermomix can cook the chocolate at precisely the necessary temperature that is hot enough to melt the chocolate (above 46°C for dark chocolate) but not hot enough to risk the chocolate seizing (which can happen at any point over 50-55°C). As you can see, the required temperature range, is very small indeed!
To control the temperature more carefully, chocolate is often melted in a bowl set over a pan of water (a double boiler or bain marie) rather than directly over the heat itself. Even then, it can seize at any time if you do not stir it enough or the boiling water under the bowl gets a little too hot and at that point, your chocolate is ruined – it goes hard and bitty and really the only thing you can do is start again. But this never happens with the Thermomix because you can melt the chocolate at exactly 50°C and it constantly stirs the chocolate which prevents hotspots. In other words, it is perfect for chocolate cooking!
Without a Thermomix, the best method is to heat the coconut cream to just the point at which it starts boiling, then remove it from the heat and add the chocolate to melt in the hot liquid, while stirring constantly. If the chocolate pieces are cut small enough, the chocolate should melt fully before the coconut cream has cooled too much and you will not have to deal with the problems of chocolate seizing! Heating the coconut cream is very easy in a jug in the microwave!
Making Ahead & Storage
These easy vegan chocolate truffles keep for up to 5 days in an airtight container in the fridge. Fantastically, they also keep happily in the freezer for up to 3 months! Just defrost them overnight (or for a couple of hours) in the fridge before you’re ready to serve them.
When you make these truffles, always make a bigger batch than you need so that you can freeze some for when you quickly need a gift to take to your best friend or you’re going out for dinner and forgot to get anything to take to the host! Homemade chocolate truffles are everyone’s favourite gift and no-one will know that you made them ages ago and just grabbed them from the freezer!
No, provided you set the Thermomix to 50°C and at a speed of 2 so that it will stir the chocolate and prevent hot spots. This will keep the chocolate at the correct temperature to melt without seizing. The coconut milk added will also help to stabilize the chocolate.
No. Usually, chocolate truffles are made with dairy cream and sometimes also butter, both of which are not vegan. The chocolate itself can also be non-vegan if it contains milk. This vegan chocolate truffle recipe is vegan because it uses dairy-free chocolate (many dark chocolates are in fact dairy free) and uses coconut milk instead of dairy.
No. The coconut cream adds a creaminess but the rich flavour of the dark chocolate is much stronger than the coconut flavour and masks the coconut completely.
I have not tried making these truffles using any chocolate except dark chocolate. You would have to experiment with the ingredients and temperature as these chocolates will have a different melting point and their different ingredients will affect the setting of the ganache.
📖 Recipe 📖
Amazing vegan dark chocolate truffles
- 200 g vegan dark chocolate (70% cocoa solids or higher), cut into small pieces
- 140 g coconut cream
- 2 teaspoon vanilla extract
- 1 pinch fine sea salt
- 1 tablespoon cocoa powder (or cacao powder), sieved
- Make the ganache.Stovetop or Microwave method:i. Warm the coconut cream either in a pan set over a medium heat until just boiling or in a jug in the microwave, covered with a plate, heated until boiling. It should take around 1½ minutes in the microwave, stirring after 1 minute.ii. Then, add the chocolate pieces, vanilla extract and salt and stir until the chocolate has melted in the hot coconut milk.Thermomix method:i. Place all the ingredients (except the cocoa powder) into the TM jug, put the lid on (with the MC) and set to 2 minutes / 50°C / sp. 2. Then scrape down the sides and set again to 1 minute / 50°C / sp. 2.200 g vegan dark chocolate (70% cocoa solids or higher), 140 g coconut cream, 2 teaspoon vanilla extract, 1 pinch fine sea salt
- Chill the ganache.Once melted, pour the ganache into a shallow dish lined with baking paper ( parchment paper)*. Put a lid on (or cover with cling film) and place in the fridge for at least 2 hours.
- Cut the ganache. Once chilled and hard, lift out the baking paper and place on a chopping board. Use a sharp knife to slice the ganache into small squares.
- Dust the truffles.Sift a thin layer of cocoa powder into the, now empty, shallow dish (or any other suitably sized lidded tub or dish) and put the little ganache squares back into the dish on top of the cocoa powder. Sprinkle over another thin layer of cocoa powder on top of the ganache squares and put the lid on. Shake the tub to disperse the cocoa powder all over the ganache squares (re-chill the truffles first if they seem like they are getting a little warm and soft when you put them back in the dish).1 tablespoon cocoa powder (or cacao powder)
- Store and Serve.Put the back into the fridge until ready to serve.
- These vegan truffles will keep in the fridge for up to 5 days or in the freezer for up to 3 months – just defrost overnight (or for a few hours) in the fridge before serving.
- Use coconut cream for a rich, firmer truffle or coconut milk for a lighter, softer version.
- Flavour the truffles as you please by adding liquid flavouring at the melting stage or sprinkling toppings on the ganache before chilling. Examples: coffee extract, rose water, nuts, cardamom, orange zest. (see blogpost for more details)
- These chocolate truffles will start go soft when left out of the fridge for too long. Try to only remove from the fridge just before serving.
Did you make this recipe? Please leave a ⭐ star rating ⭐ on the recipe card!
If you like this vegan chocolate truffle recipe, you may like these other delicious vegan and gluten-free dessert recipes too: