Chocolate is an edible expression of love. Especially when it’s homemade.
Homemade truffles are surprisingly easy yet seem so gourmet and elegant, making them especially suited for giving to your loved ones for Valentine’s Day, anniversaries, birthdays, Friendship Day…or any other time you want to show your love in a tangible way. They are meant to be shared.
Truffles are traditionally made with heavy cream. This non-dairy version uses coconut cream instead. They still are still bite-sized melt-in-your-mouth decadence worthy of a special occasion. No one will know they are dairy-free.
Ratios for Various Forms of Chocolate:
For comparison, here are the ratios for various forms of chocolate (preferably by weight, not volume.)
- Chocolate Ganache: 2 parts chocolate to 1 part coconut cream. Use for making truffles.
- Chocolate Frosting: 1 part chocolate to 1 part coconut cream. Use for frosting cupcakes or cakes
- Chocolate Glaze: 1 part chocolate to 2 parts coconut cream. Use as a dip for strawberries or pour over ice cream.
Steps for Making Vegan Truffles with Chocolate Ganache
There are several steps involved in making the ganache and truffles, but they are all easy. The hardest part is waiting during the chilling time. And trying not to eat them!
- Choose good dairy-free chocolate with 60-70% cacao. Finely chop the chocolate and add hot coconut cream.
2. Cover and let stand for 5 minutes. Stir until melted.
3. Transfer to a flat pan and refrigerate to firm up.
4. Scoop into individual portions and chill.
5. Roll into balls and coat with desired coatings and try not to eat them!
6. Share them.
I’ve listed some variations to get you started. Use your imagination to create other flavorings, coatings, or ways to present them.
Vegan Truffles with Chocolate Ganache
This recipe is adapted from America’s Test Kitchen.
- 8 ounces dairy-free bittersweet or semisweet baking chocolate or chocolate chips
- 4 ounces coconut cream or culinary coconut milk ½ cup
- 1 teaspoon vanilla
- Dash salt
- Break the chocolate into chunks and process in a food processor until finely chopped. (Or chop by hand into small pieces).
- Transfer to a mixing bowl.
- Heat the coconut cream in a small saucepan over medium heat until it bubbles all over the surface. Pour over the chocolate. Cover with a plate and let stand for 5 minutes.
- Stir in vanilla and salt; stir until all of the chocolate is melted and smooth.
- Transfer to an 8-inch square baking dish and spread out in an even layer. Refrigerate until firm enough to scoop, about 30 minutes.
- Line a small baking sheet with parchment paper. Scoop the chilled ganache by heaping teaspoonfuls or a small spring-loaded scoop and transfer to the prepared baking sheet in a single layer. Refrigerate until firm, about 20-30 minutes. This will make them less sticky for rolling.
- Roll each truffle between the palms of your hands into round balls. Roll in the desired coating, pressing it in to help it to adhere. If desired, place in small baking cups.
- Store covered at room temperature for up to 1 week.
- Cocoa-Dusted Truffles: Sift 2 tablespoons cocoa powder with 2 tablespoons powdered sugar. Roll truffles in cocoa mixture and shake off excess coating.
- Mexican-Style Truffles: Add 1 teaspoon ground cinnamon and 1/8 teaspoon cayenne with the vanilla. Add ¼ teaspoon ground cinnamon to the cocoa coating.
- Orange-Chocolate Truffles: Substitute 1 teaspoon orange extract or 10-15 drops of food-grade orange essential oil, to taste, for the vanilla.
- Chocolate-Peppermint Truffles: Substitute ½ teaspoon peppermint flavoring or a few drops of food-grade peppermint essential oil for the vanilla. If desired, garnish with crushed peppermint candy or candy cane.
- Chocolate-Almond Truffles: Roll in finely chopped toasted sliced almonds.
- Chocolate-Hazelnut Truffles: Roll in finely chopped toasted hazelnuts.
- Chocolate-Coconut Truffles: Roll in shredded coconut.
- Chocolate-Peanut Butter Truffles: Add 2 tablespoons peanut butter to the melted ganache. Roll truffles in finely chopped roasted peanuts.
- Chocolate-Ginger Truffles: Add 2 teaspoons ground ginger with the vanilla. If desired, roll in finely chopped crystallized ginger.
- Chocolate-Coated Truffles: Use a fork to dip chilled truffles into melted chocolate. Let the excess chocolate drip off. Transfer to parchment paper. If desired, decorate with chocolate shavings. Cool at room temperature until set. Store at room temperature in a covered container for up to 7 days. (Refrigeration can cause condensation.)
- Choose good-tasting high-quality chocolate with a high percentage of cacao—around 60-70% is ideal. Baking chocolate is often dairy-free, but not always. Check the label to be sure.
- Use a small spring-loaded scoop to making scooping easy and for uniform sized truffles.
- If the chocolate doesn’t fully melt, warm the mixture over a hot water bath while stirring.
- If the truffles are too firm after rolling and the coating won’t stick, mash each truffle in your hands and roll it again into a ball to soften it.