- 24 ounces vegan chocolate chips, divided
- ½ cup full-fat coconut milk
- 1 tablespoon coconut oil
First, make the chocolate ganache. Place 12 ounces of vegan chocolate chips in a medium bowl and set aside.
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.
Serving and Storing - Vegan truffles are a wonderful homemade holiday gift. I love to grab a handful of gift boxes and give them to my friends and family during the holiday season. Truffles are also a nice treat to bring out during holiday gatherings. 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.
- Don't over-mix the chocolate at any point. Chocolate does not want to be messed with much. When mixing the ganache and chocolate, mix it only as much as necessary. Gentle heat will do most of the work itself.
- Don't burn the chocolate. When melting the chocolate in the double boiler, make sure that the chocolate is only melting from the steam in the pot. Too much heat will burn the chocolate immediately.
- Make sure your truffles are completely frozen before dipping them. If they are not, they will start to fall apart in the chocolate making your chocolate cold and clumpy.
- 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.
- Flavor them as you please (there are a few suggestions below) and top them when the chocolate is still a bit wet so that the toppings stay on your truffles
Note: Add the following to the chocolate chips before adding the coconut milk
- Chocolate Orange: 1 teaspoon orange extract. Top finished truffles with a pinch of orange zest.
- Chocolate Peppermint: ½ teaspoon peppermint extract. Top with crushed peppermint candy.
- Turkish Coffee: 1 tablespoon instant coffee or finely ground regular coffee + ¼ teaspoon cardamom. Top each truffle with a coffee bean.
Calories: 156kcal | Carbohydrates: 17g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Potassium: 10mg | Fiber: 1g | Sugar: 13g | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 2.2mg