Vegan Truffles with Chocolate Ganache
Truffles are traditionally made with heavy cream. This non-dairy version uses coconut cream instead. They still melt in your mouth and taste decadent. No one will miss the dairy.
This recipe is adapted from America’s Test Kitchen.
This recipe is adapted from America’s Test Kitchen.
Servings: 20 truffles
Calories: 76kcal
Ingredients
- 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
Instructions
- 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.
Notes
Variations:
- 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.
Nutrition
Serving: 1truffle | Calories: 76kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Sodium: 3mg | Potassium: 113mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg