Is there anything better than homemade chocolate truffles!?
Nothing says I love you better, especially if they are created for yourself! Am I right…?
These deliciously simple Chocolate Truffles are dairy-free, vegan and utterly melt-in-your-mouth divine.
They were made in collaboration with the amazing Ross & Ross Food, and are the perfect edible gift, whether that’s for Mother’s Day, Easter or any other day of the year!
Made with just four ingredients – although you can add in all kinds of flavours, such as orange zest or peppermint extract! – you can also guarantee that you have most of the ingredients waiting in your cupboard.
And if you do plan on giving these away? I recommend making a whole batch just to keep yourself…
Vegan Dark Chocolate Truffles
- Creates 15-20 truffles
- 230ml coconut cream (or oat cream or soy cream)
- 310g dark chocolate, very finely chopped
- Pinch sea salt
- 1/2 tsp vanilla paste
- Optional add-ins: Rhubarb extract, orange extract, peppermint extract, orange zest, stevia drops (to taste)
- Optional toppings:
- Melted dark chocolate, cacao powder, desiccated coconut, beetroot powder, melted white chocolate
- To make the truffles, very gently warm your cream in a saucepan. Be very careful to avoid allowing the mix to boil – this will split your mixture, resulting in grainy truffles!
- Once warm, tip in the remaining ingredients. Cover with a tea towel and allow to sit for a couple of minutes.
- Next, stir the chocolate until completely melted and smooth, heating the mixture a little more on the hob (again, very gently) if needed. Place in the fridge to cool and firm – this takes around half an hour.
- As soon as the mixture is firm enough to create your truffles, scoop up a tablespoon at a time and roll into truffles. If your truffles are still slightly soft, pop them in the freezer for twenty minutes before rolling or topping / dunking.
- Store in the fridge until ready to decorate in chosen toppings.