With a base of only 4 ingredients, these delicious vegan chocolate truffles are perfect for a low-maintenance, impressive gift or even to treat yourself.
If you follow me on Instagram then you’ll know that recently I’ve been super busy testing a recipe in my kitchen ( and failing!) so I decided to shelf the idea I was working on, so I could finally share these delicious 4 ingredient vegan chocolate truffles with you.
Originally these were meant to be posted pre-valentines but it’s never NOT a good time for chocolate right? Plus, these are perfect, simple treats for home-made gifts or even to treat yourself.
So, Why Vegan Chocolate Truffles?
I’ve been obsessed with truffles for years. Rewinding the clock to around 2011, I was ( and still am – lets be honest!) a broke student so I was hand-making 80% of my Christmas gifts. For about four years in a row, I was truffle crazy ( along with home-made mint creme’s! :P). I even remember bringing in truffles to my old workplace as a treat for my co-workers.
At the time I was always using dairy though and so I was really curious about how vegan alternatives would affect the consistency or flavour of these treats. Good News- They still taste AH-MAZING!
What I love about these vegan chocolate truffles is that they only really need 4 base ingredients ( three if you want plain ones!) and any additional ingredients are up to you. From orange to mint to Disaronno ( A personal favourite of Rhys’s) – the flavour options are endless and the cost of making them is low.
Simply by mixing your chocolate and warmed coconut milk together, you can create a gorgeous ganache that becomes absolutely delicious vegan truffles.
What chocolate to use for these vegan truffles:
One of my main concerns with making these vegan chocolate truffles was the flavour of the chocolate. I know this is very cliche but with such a simple recipe of 4 ingredients, truffles really do rely on the quality of the chocolate to impact the flavour. As a broke student, I don’t have the budget for anything too fancy but was able to pick up vegan dark chocolate with 72% cocoa. I love dark, bitter chocolate so these work amazingly for me for truffles – especially with the addition of some maple syrup. However, my partner prefers sweeter chocolate so for any sweet tooth’s I’d suggest using a vegan ‘milk chocolate’.
Side note** -I actually made a massive double batch when taking these photo’s so ignore how HUGE the dish of chocolate looks. This was for a batch of gifts so I’ve halved the recipe for you- which will make between 25-35 truffles I’d think. This obviously depends on how large you make the truffles.
Also, for if you’re wanting to create a massive batch of multiple different flavours then simply separate all the ingredients into various bowls as the flavour will need to be added at the same time as pouring in the coconut cream.
Once made, these truffles can then be kept in the fridge in an airtight container for around 7-10 days ( honestly, they’ve never made it past about 3 in my household though before they’ve been devoured). For the perfect consistency when eating I’d remove them from the fridge about 20-30 minutes before eating.
Chocolate Truffle Flavour Combination:
Here are some of my favourite flavour combinations and toppings that you can try out – All still 5 or 4 ingredient vegan truffles :
Plain —> Any topping ( dess. coconut possibly)
Orange —> Cocoa Powder
Mint —> Dark Cocoa
Rose —> Raspberry Powder/ Pistachio
Salted Caramel —> Chopped Nuts
Amaretto —> Chopped Nuts/ Raspberry Powder
4 Ingredient Vegan Chocolate Truffles
- 225 g Vegan Chocolate I used a 72% Dark one
- 1/2 Cup + 2tbsp Coconut cream or other DF cream
- 1 Tbsp Maple Syrup if needed
- 1-2 tsp Natural flavoring (OPTIONAL) orange, mint, coffee, etc.
- Toppings: Can include cocoa chopped nuts, fruit powders, cocoa powder etc.
- First, cut up the chocolate roughly - but try to make it fairly fine to melt easier.* And then put into a large dish. ( If you're wanting to create mutltipleflavours then divide into multiple bowls).
- Place the coconut cream into a small saucepan to bring to just below boiling level. The perfect way of telling when it is ready is when you can see tiny bubbles forming around the edges of the pan but not yet in the middle.
- Working fairly quickly ** pour the coconut milk over the chocolate and cover with a tea towel for 1-2 minutes to trap in the heat and allow it to begin to melt the chocolate.
- Now, it's my favourite part. Removing the tea towel, add the syrup and flavouring of your choice and then begin to slowly stir in the centre, until you have a thick chocolate 'ganache'. There shouldn't be any lumps of unmelted chocolate in the mix.
- Place the bowl into the fridge to chill for at-least an hour till firm to the touch.
- Depending on how 'perfectly round' you'd like your vegan chocolate truffles to be then you can use a melon baller or teaspoon to form into balls, before rolling into your desired topping.
- Voila! Leave the truffles in the fridge to firm up again and then i'd suggest removing them from the fridge a good 20 minutes before enjoying, for the perfect consistency.
As always, I’d LOVE to see your results, so if you try the recipe out then let me know and feel free to tag me in any pics @memoirssoluciie and #MSLuciierecipes. Plus, for other elicious vegan desserts and treats check out my Blood Orange round-up post.
Till next time,
To pin for later!