These vegan chocolate truffles are incredible decedent. They are soft and have an irresistible bite to them – your teeth just glide through like butter. They remind me a little like the inside of a Guylian sea shell chocolate, like a ganache. Honestly, just eating one of these should be a crime. I definitely munch on them in pairs. How could you not?
I started making these a chocolate truffles a few years ago and they’ve become a favourite amongst family and friends. You only need minimal ingredients, and they are so simple too. No real skills are required to make these, but the outcome in phenomenal. I often whip up a batch as presents which always goes down well. Wrapped up in little bags or placed in a chocolate box – you can jazz these homemade treats up however you please. There’s also an option to add in a little orange extract in the recipe, if you’re fancying giving it a festive twist.
These vegan treats are actually based on my dark chocolate truffles which use a yoghurt base instead of the double cream. For a ‘healthier’ version, you could also try out these black bean truffles. They’re super fudgy and you’d never know they’re made from legumes.
Vegan Chocolate Truffles
Equipment
- Heat-proof mixing Bowl
- Mixing spoon
- Fridge
- Saucepan
- Greaseproof Paper
- Baking tray
- Small batter scoop
- Small bowl
- Sieve
Ingredients
- 250 ml Plant-based double cream See notes*
- 350 grams Vegan chocolate
- 30 grams Coconut oil or butter
- 20 grams Cocoa powder For dusting
- 2-2.5 tsp Orange extract Optional
Instructions
- Fill a saucepan with water and place on a medium-high heat, allowing the water to boil
- Create a Bain-Marie by placing the heat-proof bowl over the saucepan
- Add the coconut oil/butter with the chocolate (broken into chunks) into the bowl
- Stir the chocolate until it melts completely
- Add in the optional orange extract and double cream to the bowl and stir in until it is thoroughly mixed
- Remove the bowl from the heat and place into the fridge for at least 30 minutes (until the chocolate mixture is firm but malleable)
- Line a baking tray with greaseproof paper and set aside
- Once the chocolate mixture is set, remove the bowl from the fridge and take even amounts of batter using a small scoop
- One by one, gently roll the portioned batter in the palms of your hands until it creates a ball
- In a second bowl, sift the cocoa powder to remove any lumps and then roll the chocolate truffles in the powder to coat
- Place the truffles onto the lined baking tray until all of the batter has been rolled and used
- If required, pop back into the fridge to firm up
- Tuck in and enjoy!
Notes
- Storage: in an air-tight container in the fridge for up to 7 days
- Best consumed either straight from the fridge or within 20 minutes of removing
