Dark Chocolate Truffles
Soft, rich and moreish! What more could you want from a truffle? Only 3 key ingredients too, which you most likely already have in your cupboards.
- Mixing Bowl
- Baking tray
- Greaseproof Paper
- 2 Tbsp Raw Cacao Powder Optional (for dusting)
- 100 Grams Vegan Dark Chocolate I used 70%
- 15 Grams Coconut Oil (Melted) You could substitute this for another plant-based oil or leave out all together
- Pinch Sea Salt To taste
- 75 Grams Soya Yoghurt You could substitute this for any plant-based yoghurt (or greek yoghurt if you do not need it dairy-free)
- If not already done, gently melt the coconut oil in a microwave.
- Add all of the ingredients into a mixing bowl and thoroughly combine together. The mixture will be soft and of medium-thickness at this point (it shouldn't be too runny that it drips off the spoon).
- Pop this in the refrigerator for 30 minutes to form. It should be stiff but still malliable by this point. It may take slightly less or slightly more time to harden depending on your fridge.
- Whilst setting, line a baking tray with greaseproof paper ready for dusting.
- Once the 30 minutes are up, take the bowl from the fridge and create 12 equal-sized truffle balls. You can do this by taking about 1 tsp of mixture and rolling this in your hands. It should be soft enough to mould, but will still stick together.
- Optional: Dust in cacao powder to stop the truffles being sticky on the outside. I personally would do this, but it is completely up to you. You could also use nuts or something else if you prefer.
Best kept in fridge to stop from softening too much