Vegan Chocolate Truffles
Vegan, Gluten free, Dairy free, Vegetarian, Soy free, Nut free
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