2-Ingredient Dark Chocolate Truffles

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Using a cookie scooper to scoop up batter for making Vegan Dark Chocolate Truffles


Prepare to lose all self-control and stuff 14 truffles into your face in one sitting.

Measuring cups of dark chocolate and coconut milk for making super simple vegan Dark Chocolate Truffles

Let’s party!

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 days my indulgence of choice is a square of dark chocolate, but any time truffles are around you know I’m enjoying at least two (or twelve).

Mixing together ingredients for homemade Dark Chocolate Vegan Truffles

These truffles truly are simple, requiring simple methods, 2 ingredients, and no fancy equipment!

Simply chop chocolate
Heat coconut milk
Pour over chocolate
Melt
Stir
Chill
& Scoop!

It’s as easy as that.

Platter of Dark Chocolate Vegan Truffles coated with cocoa powder

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!

Measuring cups filled with our homemade super simple vegan Dark Chocolate Truffles recipe

I think you guys are going to LOVE these truffles. They’re:

Rich
Creamy
Chocolate-y
Perfectly sweet
Simple
& Indulgent

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!

Measuring cup filled with Dark Chocolate Truffles for an amazing gluten-free vegan dessert

2-Ingredient Dark Chocolate Truffles

Vegan, gluten-free dark chocolate truffles made with just 2 ingredients and simple methods! So easy, creamy, delectable, and sinfully rich.
Author Minimalist Baker
Print
Half eaten Dark Chocolate Vegan Truffle stacked atop more truffles
4.66 from 49 votes
Prep Time 2 hours 30 minutes
Cook Time 1 minute
Total Time 2 hours 31 minutes
Servings 16 (truffles)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

  • 9 ounces vegan dark chocolate* (very finely chopped // 72% cacao or higher // 9 ounces is equal to ~1 1/4 cup)
  • 7 Tbsp light (or full-fat) canned coconut milk (well shaken)
  • 1/2 tsp vanilla extract (optional)
  • 1/4 cup unsweetened cocoa or cacao powder, or finely ground hazelnuts (optional // for coating)

Instructions

  • 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 (amount as original recipe is written // adjust if altering batch size), 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.

Notes

*The dark chocolate I prefer using is Trader Joe’s 72% cacao dark chocolate pound plus bar, which is vegan friendly. One bar weighs 17.6 ounces and I used a little more than half for this recipe, which is approximately 9 ounces, or scant 1 1/4 cup chopped.
*Recipe loosely adapted from Oh, Ladycakes.
*Nutrition information is a rough estimate.

Nutrition (1 of 16 servings)

Serving: 1 truffles Calories: 89 Carbohydrates: 9.7 g Protein: 1.3 g Fat: 5 g Saturated Fat: 3.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 14 mg Fiber: 0.5 g Sugar: 8.2 g

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  1. Chloe says

    THEY LOOK DELICIOUS! But before I make it, is there a substitute for coconut milk? If not, that’s fine! I can just buy some. Just wanted to make sure first…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chloe! We haven’t tried other subs, but almond and soy may work. Coconut gives these a creamy texture, but I’m sure you could try other nut milks as well!

  2. debbi says

    I made this for my husbands’ restaurants owner when she gave a dinner party, It is a vegan/vegetarian restaurant, so I thought this would be excellent. Well, I was wrong. I used 72% cacao chocolate as directed. Heated the coconut milk to simmer, covered and waited. Nothing. Put it in the microwave, 10 seconds at a time and it took a total of 2 min., 40 sec. to melt sufficiently to stir it. Put it in the fridge until the knife came out clean. Tasted the mixture and it was awful. Not just any awful, but spitting out awful. I rolled them in powdered sugar and that helped some, but not nearly enough. I came to the conclusion that the recipe needs much more fat than this calls for, therefore cannot be vegan. I made truffles at Christmas that had heavy cream and sugar and they were delightful. Creamy with just a hint of sweetness. Oh well, live and learn (and try a recipe before you serve it to your husbands boss)!

    • Melissa says

      I just read your comment as I posted mine and thought I could offer a possible solution. I’ve made these truffles 10+ times. Did you use coconut milk from a jug or carton, by chance, in the milk section of the store (by cereal or refrigerated)? Those are typically watery-er as they are usually meant as a milk substitute (pourable). They don’t offer much in terms of creaminess or flavor for truffles. I always use full-fat coconut milk or coconut cream specifically from a can. The brands I see most are “Native Forest” or “Thai Kitchen,” and they’re usually in the baking or oriental section. You’ll notice that, if you open the can, the creamy solid part and liquid part separate naturally. If I want to make sure my truffles are as creamy as possible, sometimes I only use the creamy solid part of what comes in the can! I hope this helps in case you ever want to try vegan truffles again! :)

      • Danae says

        Brilliant! Thanks! I am just about to make them…and I think I will take the coconut creame only with a dash of vanilla stevia…

  3. Elizabeth says

    My friend made me a box of these for my birthday and I fell in love! Serious chocolate love! These are better than booja booja which cost a fortune! Biggest fan of this recipe ever! My dear friend also bought me the minimalist baker recipe book so I am completely hooked now! Thank you thank you thank you! Keep doing amazing things!

  4. Vivian says

    Hello,

    I made these truffles and they were amazing! I left the truffle mixture in the refrigerator for one day and the next day i formed the truffles. When i was forming the truffles i couldnt even roll it because it was so sticky.

    Do you know why my texture came out like that? I had doubled the recipe but everything looked great. After I semi rolled them I put cocoa powder on them and put them in the fridge to harden.

    The texture continued to be the same. What did i do wrong?

    Thank u,

    V

  5. Mally says

    Just made these with cocoa powder around them. Please note- they are very very sticky to form into balls – I had to keep rinsing my hands! But well worth it in the end. Delicious. I might try rolling them in desiccated coconut next time.

  6. Brook says

    I’d love to make these and the white chocolate ones for my upcoming baby shower! I’m wondering though, how long can they sit at room temp? Will they just turn to chocolate mushy goo after a bit? Any thoughts, suggestions ideas? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brook! To serve, let come to room temperature for 10-15 minutes before serving for optimum creaminess. They are good to be out for a couple of hours but will soften beyond that. Good luck!

  7. Justine says

    Made these today and just tried them. Made em with semi sweet chocolate instead of dark because that’s what I had around the house but they are amazing! So creamy and rich. Can’t wait to try with actual dark chocolate (my fave). Thanks for another great one!

  8. Tia says

    Hi Dana! These look really, really yummy. I was wondering if you think using cacao nibs as a substitute for dark chocolate would work the same?

    Thanks !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I don’t think this would work as cacao nibs would not melt the same way as dark chocolate, which is needed for this recipe! If you give it a try though, let me know how it turns out!

  9. Hannah says

    Aaaaagh disaster!!! The hot coconut didn’t cover the chocolate, so most of the mixture didn’t melt, and heating it all back up again just gave me grainy chocolate.

    Almost definitely my fault, but I will say: make sure your chocolate is practically powder, and make sure it’s either completely covered in the coconut milk, or…. Could you stir it straightaway and then leave it? I don’t know.

    Disaster.

    • B says

      Ugh I had a similar experience. My chocolate didn’t all melt, but when I heated it up for only 10 sec in the microwave it got lumpy (I assume from getting too hot?). Then after I chilled it the coconut milk seemed to start separating back out because it has a whiteish layer on top. Of course I didn’t have time to finish these before my holiday party started so I left the “batter” in the fridge, and now it’s rock solid so I can’t even make it into balls. I give up!

        • Fran says

          The same happened to me, at first I thought I’d overdone it in the microwave so I tried a second time and just used a bain-marie method to melt the rest of the chocolate gently but the same happened! I got that white layer on top which i scraped off and I made truffles out of the mixture underneath anyway and they still taste nice but if you look carefully you can see small white flecks in the mixture which is where the separation happened and then solidified…texture when eating still seems unaffected but they don’t have that truffly smoothness like in your photos :( I used Green & Blacks 70% chocolate and a UK supermarket brand (called Sainsburys) Coconut milk in a can.

          • Heather says

            Fran, I’m having texture issues, too. I used Native Forest canned coconut milk and Thrive Market 85% paleo dark chocolate. I did my best to mix the coconut milk and solids in the can. The microwaved coconut milk didn’t melt anything, even after 5 minutes, so I had to microwave the mixture for another 30 seconds. The texture was grainy despite finely chopping the chocolate and adding extra coconut milk. Wrong chocolate, maybe? Dana, is there a percentage of cacao that’s too high for this recipe?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hm, that could be the case! We used 72% cacao, but potentially the higher amount of cacao powder in the 85% is causing issues? We’re not sure! Is that brand of coconut milk smooth and creamy? If not, we’d suggest using one that is! Sorry to hear it’s giving you trouble!

      • Alyssa says

        Here is my experience making truffles using 1 whole recipe of the Easy Vegan Chocolate you linked above (subbing half coconut oil and half palm oil for the cocoa butter). I used a high speed blender to mix the chocolate recipe first and then added coconut milk TBSP by TBSP to the blender. I was only able to add 4 tablespoons of coconut milk before the mixture would no longer mix. Chilled 1 hour. Sticky to roll out (liberally coating and recoating hands with cocoa powder helped), but very tasty! They do melt easily and benefit from a chilled serving plate.

  10. Courtney says

    Hello!
    I made these for my son’s 2nd birthday last weekend (I tripled the batch!) And I just wanted to add a bonus tip. ?
    We had a few packets of freeze-dried strawberries which I lightly crushed and added in to the mix along with the vanilla. It just adds a nice kick of sweetness to the dark chocolate.
    I also rolled them in the ‘Black Forrest Dukkah’ by ‘Your Inspiration At Home’ (which is made of hazelnut, coconut, cocoa powder and cherries). It was really nice!
    That’s about it…
    Thank you! ❤

  11. Jenni says

    These look delicious but I just wondering when you say coconut milk do you mean the type you get in a can or the carton kind (like almond milk)?

  12. Jenna says

    Ohhhhhh my goodness these are SO GOOD!! They’re super rich so make sure not to roll the balls too big or else it might be kinda overwhelming haha. I’m so happy, these were perfect for a vegan thanksgiving!! Thanks for sharing :))

  13. Nish O'Connor says

    These look amazing! I’m going to make them for my friend as a birthday gift :) How long should they last and do you think they’ll be okay if I put them in cellophane? Thanks! Xx

  14. Terri says

    Just picked up a can of coconut milk and three 100g bars of Green & Black Organic Dark Chocolate. Going to try this this weekend. They won’t be the cheapest truffles, but here’s hoping they will be delicious

  15. Jacque says

    I made these today, and they are delicious! They kinda remind me of fudge. Thank you for the super simple, tasty recipe!

  16. Ayesha says

    I tried these today, they worked pretty well! It only took them about an hour to harden though, I ended up leaving it out for a bit to soften. Thanks again!

  17. Brenda says

    YES! I finally got coconut milk and dark chocolate at the SAME time. lol. Will be doing these this week, I’ll report back soon!

  18. Jen says

    I see your footnote now about Trader Joe’s. Thanks! Another question. Do you think adding a little peanut butter in addition would turn out well?

  19. Mel says

    Is there something else that you can suggest as a replacement for coconut milk (vegan or otherwise)?? There are so many great recipes out there with coconut milk and I can’t have it :/ I never knew that truffles could be so easy to make. I would love to try this!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can try thicker homemade almond milk, or as another person suggested, potentially soy creamer. Hope that helps! I also think flax or hemp milk would work.

  20. Susan Jones says

    This recipe is amazing. I’m a childminder and I have a child in my setting with a dairy allergy so it was great to find such a tasty treat for them. I made these with all the children. The truffles were so easy to make and the children really enjoyed the activity.
    We coated ours in desiccated coconut.

    The parents had a taste and have all asked for the recipe.
    Many, many thanks

  21. Lisa says

    This can also be done in a food processor. Simply add the chocolate and pulse until fine. Then add the warm milk (i use unsweetened Almond) through the feeding tube ….. VOILA! Pour into a bowl to cool and stir in the remaining ingredients. I got theis technique from Rose Levy Bernbaum and amazing baker I used to study before going vegan.

  22. Natasha says

    I’ve made these recently! Very easy to make and oh, so delicious! Thank you for the recipe! I’ve found that it’s OK to add a bit more of the coconut milk, it makes the truffles a bit softer and creamier.

  23. Lisabeth says

    Hello Dana, the choc. truffles look great, my question is how much coconut milk to choc. does one use? Am going to make these this weekend.. they look delicious, and can 1/2 and 1/2 be used even a little with the coconut milk? thank you in advance

  24. Nicole says

    I made these last night and rolled them in coconut… THEY WERE SO GOOD! I can’t believe how easy they were to make too! Awesome recipe!

  25. Katie says

    This sounds really great ! To answer the queries about variations, I have made a similar recipe for years. The ratios are a little different, – 1 1/3 cups of chocolate to 1/3 cup vanilla soymilk, but the steps are the same. I have used everything from chocolate chips to 90 % chocolate. The 90% was too crumbly, but everything between worked great. I’ve added peppermint oil, rolled them in nuts, coconut, really had fun playing with them & they are always great & very easy.
    Dana thanks for all your recipes. You are an inspiration. I check your site daily & I make something from your website or ebook at least twice a week !

  26. Chelsea says

    Very interested in making these for holiday gifts. Is the coconut milk you get sweetened? If not, are these very bitter?

    Thank you!

  27. Jenny says

    Hi Dana! Would it be ok to let the chocolate-coconut mixture chill in the fridge overnight, and wait until the next morning to scoop/roll out? Thanks! Can’t wait to try.

  28. Alexia says

    Totally impresse my family and friends last night with this awesome, super easy, inexpensive and absolutely delectable piece of vegan heaven! Thank you! This is gold!

    • Ailie says

      Do you think I could add alcohol to the mix? Would they still set? I had the idea of using different liquor for a different person and give them as gifts at Christmas (doing things last minute, as always).

      I made them without already and they were amazing!!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        I do think that would work! I’ve heard whiskey or brandy pair nicely. I’d say scale back a little on the coconut milk in that case to compensate. Good luck!

  29. Debbie says

    Hi, Do you think I could store these in the freezer? It’s just me and would try to limit to 1 daily. How long would they keep in the refrigerator vs freezer and do you think the texture would work? I have Lindt 85% or endangered species 88% chocolate bars….would either work? Trader joes is 45 min drive ;-(
    Thank you!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Debbie! That chocolate should be fine. And they should last 1 week in the fridge, and up to 1 month in the freezer!

  30. Maria says

    Hello! Could I please replace the coconut milk with soy heavy cream for example? i really dont like the taste of coconut :(

  31. Jenny says

    Hi, absolutely love all your recipes, so delicious !
    I’m trying out the truffles recipe right now and I think I overcooked the chocolate !
    Do you think it’s still gonna work out?

  32. E says

    …. and THERE goes my “I’m a vegan so I don’t eat unhealthy” plan out the window. THESE ARE AMAZING. I seriously don’t know whether to thank you for bringing these into my life, or be mad at your for it..

    Love your site!
    XX

  33. Ana @ Ana's Rocket Ship says

    You can get individually wrapped pieces of bubblegum? That’s almost as shocking as just how good these truffles look.

  34. Daniela says

    Oh my days! I just made these and had to stop by and say THANK YOU, THANK YOU, THANK YOU! Even though I got a wee bit overexcited and accidentally added a whole can of warmed coconut milk (BIG WHOOPS), the truffles are still super yummy! I repeat, SUPER YUMMY!

    PS. I added peanut butter to the mix to thicken it up (post coconut disaster) and rolled my truffles in desiccated coconut :) – I hadn’t finished rolling before my mum sneakily gobbled one down!

  35. Jane says

    I think you said it… I’m going to stuff them all in my face in one sitting!! They look absolutely scrumptiously creamy and delicious!! I literally feel excited to make them :). And your photographs are all so stunning!

  36. Lauren says

    These look phenomenal! I love that there isn’t additional sugar too, I love the Trader Joe’s dark chocolate pound bar! I sometimes eat a square when I need a little pick me up ;)

  37. Jules says

    oh my god I got chocolate envy from this post! Those photos look stunning and this has to be the most simple recipe ever.

  38. Molly says

    These look amazing! I have a can of the Trader Joe’s Coconut Cream in my pantry. Do you think this would work in place of the coconut milk, or will it be too thick? Can’t wait to try them!

  39. Leanne Winters says

    you’ve done something naughty…im craving chocolate ahhh! and it happens to be 9 pm ish and im in my jamas! – need to make these especially with only 2 ingredients!

  40. Lucy says

    I made these last night and rolled them in cocoa. They were amazing. I refrigerated them overnight and today they are a gooey mess. Any idea why the consistency changed in the refrigerator? They still taste good but just messy and gooey instead of the nice consistency they were when I took the chocolate out of the refrigerator to mold them into balls. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So bizarre! I hadn’t heard of/encountered that. Perhaps now (or next time) you can put them in the freezer to keep them firmer?

    • Melissa says

      I think that it has to do with the type of coconut milk that you used. Did you use the liquid type found in a carton or in the refrigerated isle? I find that the canned coconut milk is thicker and even sometimes has a firm layer of fat that you have to scoop out with a spoon. Also it is 100 % coconut milk, versus the kinds that have additives for consistency. The canned 100% coconut milk made my truffles come out (and stay) at a nice consistency. (The brand was Thai Kitchen and my chef friends swear by the Arroy-D brand, too.) Best of luck! :)

  41. Cassie says

    These look like they melt in your mouth! I absolutely need to have my dark chocolate fix every night for dessert–these look perfect!

  42. Natalie @ A Fit Philosophy says

    These look incredible!!! I have to try! Also, I’m curious about the floating social media buttons for mobile that stay on the screen when scrolling. Can you share where I can find these for my blog? Thank you!!!

  43. Emma {Emma's Little Kitchen} says

    Thats the problem with truffles, you have one, you want them all! At least these are moderately clean and healthy…! Delish as usual Dana :)

  44. Eliza | Pen + Pan says

    This simple recipe deserves so many “yes, yes, yes!”‘s. Yet another possible use for that can of coconut milk sitting in my pantry, waiting to be transformed.

  45. Maraquela Watercolor says

    OMG ! I love the black truffle chocolate !! I will try to do it! thank you very much for sharing all the details.

  46. Jennifer Stevens says

    Great idea! I was hoping it wouldn’t be cacao powder with coconut oil. Tried that and wasn’t a fan. Coconut milk, on the other hand. I’m gonna have to try this.

  47. Hannah says

    I tried these tonight and while they taste delicious, they didn’t turn out very well as far as texture goes. I put them in the fridge for the recommended amount of time but the dough turned out flakey and hard to roll into balls.
    They still taste good though!
    I love all your recipes by the way :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Hannah! It can be a little tricky, but it just sounds like the chocolate got a little too firm in the fridge. Next time, letting the “dough” set out at room temperature until moldable will help! Glad you still liked them!

  48. Sarah @ Seriously Lovely says

    Wow, these sounds delicious! I’ve always wanted to make truffles and these ones sound easy enough to inspire me to finally try!

  49. Annaliese says

    Ohh, a favorite! I love that coconut milk can replace the traditional heavy cream in ganache. My only complaint is that the fat contents of coconut milks are not as highly regulated as the dairy industry, so getting that perfect emulsion in the ganache is sometimes challenge…and sometimes, it isn’t obtained, so fat will come out of the system…leading to a greasy mouthfeel. There are a variety of ways to fix this, one of them being adding warm water drop-by-drop while immersion blending the room temperature mixture. Just an FYI from my learnings…but really, if you’re not getting all food-science-nerd on these, they are delicious! :) :) :) :)

  50. Zed says

    They look amazing but I am the worst when it comes to melting chocolate. Each time I try, I end up burning the chocolate or overheating it somehow?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would recommend using a double boiler (a glass bowl over a saucepan with 1-inch simmering water on the stovetop). It’s nearly impossible to overheat it that way. Otherwise, microwave in 20-30 second increments until just melted and creamy. You’ll know it’s overcooked when it’s dry and bubbly on the edges and its lost its creamy texture.

  51. Kathryn - The Scratch Artist says

    These are just asking to be stuffed with all kinds of goodness. I love how simple this is and because, like you, I will eat 12 of them at once I am not going to make these until I really need A LOT of chocolate. So tomorrow should be perfect.
    xo

  52. Sarah | Well and Full says

    I love how the coconut milk keeps the chocolate truffle soft and chewy, instead of hardening back up! Genius, Dana!! :D

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s true. Think chocolate bar melted into a ball, so creamy they melt in your mouth! I can’t resist these!

  53. Kerstin says

    Oh my, oh my! I didn’t know truffles were so easy to make. WOW better get going, need to buy some chocolate and coconut milk to make me some of these :))

    Love, Kerstin

  54. debbie says

    Yep, that Trader Joe’s chocolate you recommend is the best for melting! Surprisingly high quality taste and texture. I love it. So glad to see this easy recipe, can’t wait to try! Mmmm

  55. Samantha says

    Woooo! These little gems would be perfect for everyday devouring and especially for my chocolate loving boyfriend! I think I will make him a batch for his 30th birthday next month, along with a decadent chocolate cake. ALL. THE. CHOCOLATE. EVERYDAY!!!

  56. Sydney | Modern Granola says

    Yum! Truffles are amazing because for the minimal amount of work you put in, the deliciousness you get out is astronomical. I love that you used coconut milk in this recipe. I bet that’s way more creamy and decadent than when I make them with almond milk! Gotta try that out, pronto :)
    xx Sydney

  57. Samantha @ThePlantedVegan says

    Oh my goodness! These look incredible..and the fact that they are only two ingredients makes them that much better! Can’t wait to try these out, they’ll make the perfect snack!

  58. Tiffany says

    Hi Dana!

    This recipe sounds amazing!! I can’t wait to make it.

    Do you think we can use chocolate chips instead of shaved chocolate or would that effect

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Chocolate chips have additives to help them keep their form while baking, which could affect the truffles’ texture. I’d recommend trying a bar if you can!

      • MC says

        I use this as the filling for a vegan chocolate pie, and I’ve used chips with no issue. It melts just fine and firms up again just fine!

        • Harriet says

          Thank you, as I only have time to use the chips in pantry, not bar. Will try both when I have time to buy choc bar!)

          • Alaina says

            Did you have a chance to try it out with chocolate chips? I’m wondering if it works as well too

  59. Laura ~ Raise Your Garden says

    Two ingredients is mind boggling. And honestly, I almost never have the fancy equipment needed to make a lot of the recipes I see online. Awesome that I don’t need it for this one!