Make your Christmas chocolates at home with this simple 3-ingredient Vegan Chocolate Truffle recipe. A rich and decadent chocolate ganache base covered in a crisp chocolate coating, these truffles make the perfect DIY gift.
In a small saucepan heat the coconut milk to a scald (just before boiling point). A skin will form over the top and the sides will begin to simmer. Remove hot cream and pour immediately over the chocolate chips. Cover for 3 minutes. Remove lid and stir together with a spatula until the chocolate and cream come together to create a homogeneous thick sauce. Do not over mix! Cover and allow the ganache to set up at least six hours or overnight.
When the ganache is hard, roll mounded teaspoon size balls and place on a baking sheet lined with parchment paper or a silicone baking mat. Freeze for at least 2 hours.
In a double boiler, gently melt the chocolate and coconut oil until smooth. Insert a toothpick into a frozen truffle and dip into the chocolate. Allow excess chocolate to drip off before placing truffle back on parchment-covered baking sheet to harden. Repeat until all the truffles are dipped.
Let cool at room temperature until the outside chocolate is completely set. Store in an airtight container at room temperature for up to 7 days.
For Flavor Variations, add the following to the chocolate chips before adding the coconut milk:
Don't refrigerate set chocolate. Once the truffles are dipped, the chocolate should set at room temperature. Refrigeration can cause condensation and the chocolate will become wet and lose its flavor.
Store in an airtight container at room temperature for up to 7 days.