Prepare to lose all self control and stuff 14 truffles into your face in one sitting.
Truffles are one of those desserts I can’t resist. In college I had a habit of stopping into our university bookstore between classes to pick up a bag of roasted almonds and a dark chocolate truffle. I also had a thing for individually wrapped bubble gum, but that’s another story.
These truffles truly are simple, requiring simple methods, 2 ingredients, and no fancy equipment!
Simply chop chocolate
Heat coconut milk
Pour over chocolate
It’s as easy as that.
As far as coatings, you can either leave them plain or roll them in cocoa or cacao powder. I also think ground hazelnuts would be amazing for more of a Nutella spin!
I think you guys are going to LOVE these truffles. They’re:
These would make the perfect dessert to snack on during the week or to take along to parties. They’d also make a gorgeous gift! Now that I’ve made my own truffles and know how simple and delicious they are, I don’t know that I’ll ever buy them again (especially considering dairy-free ones are to hard to come by).
If you give this recipe a try, let us know what you think! Leave a comment and rate it – it’s super helpful for us. And don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers!
- 9 ounces (255 g | 1 1/4 cup) vegan dark chocolate*, very finely chopped (72% cacao or higher)
- 7 Tbsp (90 ml) light (or full fat) coconut milk, well shaken
- optional: 1/2 tsp vanilla extract
- optional: 1/4 cup (24 g) unsweetened cocoa or cacao powder, or finely ground hazelnuts (for coating)
- Place finely chopped chocolate in a medium-sized mixing bowl. The finer the chocolate is chopped, the easier it will melt and the quicker the truffle-making process will go.
- In a separate small mixing bowl, add coconut milk and microwave until very warm but not boiling - about 25 seconds (alternatively, heat in a small saucepan over medium heat until just starting to simmer).
- Immediately add coconut milk to chocolate and loosely cover with a cooking lid or towel to trap the heat in. Do not touch for 5 minutes, then lift cover and use a mixing spoon to gently stir, trying not to incorporate air. Continue stirring until completely melted, creamy and smooth.
- NOTE: If, for some reason, you have unmelted pieces left, you can microwave the mixture in 10-second increments until completely smooth (just be careful not to overcook or it can affect the integrity of the chocolate).
- Add vanilla at this time and stir (optional).
- Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid. A good test is dipping a knife into the middle of the bowl to see if any chocolate sticks. If it comes out mostly clean, it’s ready to scoop. If there’s still wet chocolate in the center, continue refrigerating.
- Once chilled and firm, prepare a small dish of cocoa or cacao powder for rolling (optional).
- Use a Tablespoon-sized scoop (such as this one from Amazon) or a Tablespoon to scoop out small balls (see photo), then use your hands to gently but quickly roll/form the chocolate into balls.
- Toss in cocoa or cacao powder to coat and shake off excess (or leave bare), then set on a parchment-lined serving dish. Continue until all chocolate is scooped. There should be about 16 truffles, depending on the size of your scoop.
- If any of the chocolate near the center of the bowl was too soft to form, refrigerate that portion for a bit longer before proceeding.
- Enjoy truffles immediately, or refrigerate for 1-2 hours or overnight. This allows them to set and firm up.
- Store truffles covered in the refrigerator for best freshness. To serve, let come to room temperature for 10-15 minutes before serving for optimum creaminess.
*Recipe loosely adapted from Oh, Ladycakes.