4 Ingredient Vegan Chocolate Truffles
Ingredients
- 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.
Instructions
- 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.
Notes
* My favourite method for chopping the chocolate ( which may seem super obvious to some, but others wont know) is to use both my hands on the knife so that one is on the handle and the other is at the front, top of the blade to help push it into the chocolate. This makes the job SO much easier than if you're holding the chocolate with one hand.
** Unlike with dairy versions of truffles, you don't bring the coconut milk to a full boil so I like to work quickly to make sure the chocolate melts properly. If you do find you have any issues with not all of the chocolate melting though then try a quick 20-30 second zap in the microwave. Using a fairly wide dish with a smaller layer of chocoalte is preferrable but not mandatory.