To celebrate National Chocolate Truffle Day I created the easiest three ingredient chocolate truffles. You can flavor them and add toppings (ok, that makes them five ingredients technically) and they can be made in minutes. It’s also a fun project to do with the kids while we’re all at home.
I originally posted these as a video tutorial in my Instagram story but got so many messages for the recipe that I’m memorializing it on the blog for posterity.
You can use chocolate bars or chips but make sure it’s really good dark chocolate preferably 72% cacao at least. If you use semisweet chips the truffles might be too sweet. I used Trader Joe’s huge bar of chocolate that I chopped up.
These are super quick using the microwave, but if you don’t have one, you can melt the cream and chocolate together in a double boiler on the stove. An easy solution is to just place a glass bowl over a small pot of simmering water.
You can also flavor these with different extracts and add ins to make them taste a little more festive or special. Here are some ideas.
- Add vanilla, almond or peppermint extracts. I would use a half teaspoon per batch.
- Add grated orange zest or dried fruits like cranberries.
- Add powdered espresso or instant coffee granules for a mocha flavor.
Easiest Vegan Chocolate Truffles
10
servings15
minutesThe easiest chocolate truffles you can make! (Or probably EVER make, let’s be honest.)
Ingredients
8 oz dark chocolate (use bars and chop or chips)
1/2 cup vegan heavy cream or full fat coconut milk
1 tablespoon vegan butter
Extracts (optional) 1/2 teaspoon
Toppings (I used cacao, chopped walnuts and chopped coconut)
Directions
- In a microwave safe bowl, combine chopped chocolate and cream and cook for 1 minute. Does not to be completely melted, but will continue to cook as you whisk it. If not warmed enough (as all microwaves are different) continue to cook in 30 second intervals until warmed. Do not overcook as the chocolate will seize and clump. Alternately, you can warm in the top of a double boiler until just melted.
- Add butter and optional extracts and whisk until smooth.
- Refrigerate for one hour or until set.
- Using a small scoop or tablespoon roll out into balls the size of a walnut. Then immediately roll in toppings and place on a piece of wax paper or plate.
- Enjoy immediately or refrigerate until serving. Store any leftovers in the fridge.
Notes
- I used Silk’s new vegan heavy cream which is great but there are other vegan creams on the market or use full fat coconut milk not reduced fat.
- You should at least roll these in cacao or cocoa powder as they’ll be too messy to eat otherwise.
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