As you all know, I’m a bit of a chocoholic. Any excuse to make something rich and chocolatey, and I’ll usually take it!
And, with Easter just around the corner, I’m already making endless chocolate treats. Can you ever really have too much of a good thing anyway…?
These Three-Ingredient Chocolate Truffles are the perfect treat to make for a homemade Easter gift.
They couldn’t be easier to make, and they’re also much healthier and lighter than store-bought truffles – dairy-free, vegan and free of any sugar (unless you choose to add some, of course!) or nasties. Simple, pure and wholesome!
Given their three ingredient status, they’re also very easy to adapt too. These chocolate truffles are unflavoured, but you can add drops of flavourings or anything you fancy.
I’ve tried a few now with some vanilla paste, others with fresh orange juice or orange essence, and others with peppermint extract. You could even try cinnamon or some chilli flakes for a bit of a kick! Really, with chocolate, you can’t go far wrong…
Anyway, if you’re looking for the perfect Easter treat to make at home, then this is it!
Happy chocolate making!
Three-Ingredient Chocolate Truffles
- 280g dark chocolate, finely chopped, the best quality you can afford
- 8 tbsp full-fat coconut milk (I used Coconut Merchant)
- 2 tsp coconut oil (I used Coconut Merchant)
- Optional add-ins: Pinch salt, maple syrup (to taste), 1/2-1 tsp vanilla paste, pinch cinnamon
- More chocolate, chopped nuts, beetroot powder or cacao, for coating (optional)
- Very gently heat the coconut milk in a saucepan. Once it becomes warm – but not boiling, you don’t want it to boil or bubble, else your mixture may split! – add the chocolate and allow to sit for a few minutes.
- Stir the chocolate, oil and coconut milk until melted and smooth, adding in flavourings if using.
- Place in the fridge to chill for a few hours, or until almost firm. Use a tablespoon to pick up the mixture, then roll into balls. Roll in cacao, melted chocolate, beetroot powder or chopped nuts, if using. Continue with the remaining mixture (place any that’s too squidgy back in the fridge), then eat immediately or store in the fridge.