Amazing vegan dark chocolate truffles

photo of a fluted plate of vegan chocolate truffles dusted in cocoa powder on a dark background with coffee beans spilling out.

5 from 1 vote

Amazing vegan dark chocolate truffles

Rich, dark and velvety, these vegan chocolate truffles are a real treat. Luckily, with this little no-rolling hack, they are also very easy to make and involve no mess! Make a big batch and keep some spare in the freezer ready for gifting to your favourite hosts!

Prep Time5

Cook Time5

cooling time2

Servings: truffles

Author: Camilla Sanderson

Ingredients

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

Instructions

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.

Notes

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.

Nutrition