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 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.
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:
Chocolate Orange: 1 tsp. orange extract.
Top finished truffles with a pinch of orange zest.
Chocolate Peppermint: 1/2 tsp peppermint extract.
Top with crushed peppermint candy.
Top each truffle with a coffee bean.