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
& 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:

Perfectly sweet
& 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
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


  • 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)


  • 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.


*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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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Saroja! If rolling the truffles in hazelnuts, we suggest roasting them before to bring out their flavor! Hope this helps!

  1. Steph says

    Great recipe! I have coconut milk powder on hand – could I use that in place of the milk / cream and, if so, do I need to add water or some liquid to compensate for the dry milk powder?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Steph, we haven’t tested that, but it might work to mix the coconut milk powder in hot water. Let us know if you try it!

  2. L says

    It came out amazingly, although I put too much of coconut milk into it. I coated the truffles in some dark chocolate and topped them off some with salt, pepper or hazelnuts. Def. will try to make them again :)

  3. Gail says

    I have Semi-Sweet chocolate chips from Trader Joe’s and it doesn’t say the percentage of cacao on the package. Can I use them?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gail, we don’t think semi-sweet chocolate chips will set up properly, unfortunately. If you want to try it, we’d suggest using less coconut milk. Hope that helps!

  4. Tea says

    I just made these and they are delish! I rolled them in shredded toasted coconut instead of the cacao ☺️ I adjusted the recipe to get 30, but I got 45 – maybe I rolled smaller balls – mine were the size of a rafaello ball.

  5. A Schwartz says

    LOVE THIS!!!
    I used coconut cream & “regular” bittersweet chocolate (because that’s what I had) & it was a great hit!!! Added a pinch of salt, instant coffee & molasses for flavor.
    Shortcut: I put it in a pan to refrigerate & cut into cubes, then dipped some into cocoa & some into hazelnut powder.
    Thanks for this simple amazing recipe!

  6. Nikki says

    I tried making these but it started to separate and got oily. What did I do wrong? How can I fix it?
    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Shucks! Sorry that happened, Nikki! It can happen if using a particularly oily brand of coconut milk (such as Trader Joe’s). Perhaps try using an immersion blender to get it to mix?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Yara, we haven’t tried with those modifications and aren’t sure how it would turn out. Let us know if you do some experimenting!

  7. Jonelle says

    Hi there –

    I’m excited to try these!

    I would love to keep this vegan, but I would like to avoid coconut milk. Do you suggest a comparable substitute?


  8. Rebecca says

    Hey, I tried to make these by making your chocolate recipe and adding coconut milk to make the whole thing from scratch.
    (Cacao butter, cacao powder, maple syrup, salt and coconut milk) I left it to set in the fridge but when trying to roll it, it just crumbles instead.

    Do you know why this would be? It tastes good! Just have to eat it out the dish!

    Thanks so much.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca, it sounds like it needs more fat/liquid. Perhaps try more cacao butter or coconut milk?

      • Rebecca says

        I tried with 130g cacao butter. It’s still crumbles and is now a little grainy in texture. I’m unsure why this would be?

        Do you think I need to make the chocolate and set it, then melt again to add the coconut milk?

        Thanks so much!

  9. Vinny says

    Has anyone done these with almond milk and maybe a thickening agent? I’d really love to make these (we’ve made several of your recipes with great results) but my wife has a sensitivity to coconut. I’m happy to experiment too but curious if it’s been attempted?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  10. Thomas says

    These are so good! They are incredibly easy and look just like (but taste better than) store-bought truffles. That being said, it took me two tries to get the chocolate melted.
    The first time, I had way too many unmelted chocolate chunks and then I over heated it and the mixture became gritty (I used it to fill cinnamon rolls, however, and that worked out well). What helped me get it right the second time was pouring the heated coconut milk all over the chocolate (instead of just in the middle) and then letting it rest.

  11. Kelly says

    I made the base as outlined above with chocolate and coconut milk. In place of the vanilla, I added 2 tablespoons of vegan chocolate brandy liquor (this was a hint of brandy but next time I’d add a little more). I feel like I should have added raisins too!

    Whilst cooling, I made pudding detail with ready to roll icing, a small patterned cookie cutter, and a pastry/sugar craft tool. When cooled and truffles formed, I added the icing tops and added to clear bags, gold ribbon, with a little gift tag for adding to Christmas bags for friends and family. Loved them! Very rich truffles though, if you’re making with very dark chocolate, so they may last longer than you think.

    I’ve also added digestive biscuit crumbs to the melted chocolate mix in the past, if you prefer a bit of crunch/texture.

    I can’t seem to add pictures so you’ll have to trust I made them. I did tag MB on Instagram though :)

  12. Anneke says

    Made these using coconut cream instead of milk, 70% smooth dark chocolate and added a dash of maple syrup (sweet tooth alert!) , pinch of salt and teaspoon of homemade vanilla extract. Rolled in toasted, crushed hazelnuts. Oh my! I can’t eat enough of them! Yet another fabulous recipe Dana. I’m breastfeeding a baby with multiple allergies/intolerances and now have multiple dietary restrictions and all your recipes deliver the goods every. single. time. Thank you!

  13. Melissa L. says

    Hii! Question regarding the cocoa powder coating: I’ve noticed anytime I make truffles the oil eventually permeates the pretty light brown cocoa powder color into a dark wet unappealing look, any idea if this happens with these truffles? Any recommendations how to prevent that from happening? I would love to make these and gift them for Christmas to friends but the powder layer whether it be cacao or matcha never survives.

  14. Huda says

    Well I made these on a whim just earlier today and WOW, so simple yet decadent! I’d been nursing a MAJOR Booja Booja craving but damn that pricetag so here we are. I actually used a hazelnut dark chocolate with about 52% cocoa solids and full fat coconut milk – it came together in no time and was ready to scoop about 3-4hrs later.

    Just finished coating them all in cocoa. I dont see these lasting long and will probably make a second batch with some of my homemade caramel sauce inside. Oh the possibilities!

    Beautifully adaptable recipe, thanks for sharing!

  15. LilyCatsMom says

    mmmm, very tasty and a great recipe to make when your gift list includes friends who have dairy, gluten, or egg allergies! One bit of instruction I would suggest is to note that the required chilling time for the melted chocolate/coconut milk mixture will vary depending on the dimensions of the bowl (and possibly also the material of the bowl). I used a glass 1.5qt round casserole dish, so the layer of melted chocolate was fairly shallow (probably less than 1″ deep) and after 2 hours in the fridge it was a bit TOO solidly chilled and I had to microwave it a bit to make it scoopable. Rolled half of the truffles in chopped toasted almonds and the other half in cocoa powder

  16. Nona Uppal says

    I have been a silent admirer of your recipes for very long. But with this one, I have literal tears in my eyes. I swapped the Mayo to the vegan kind and it reminded me of the classic ceaser salads I used to love. I never thought I’d have that taste sensation again. Thank you so much for the fool-proof recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Nona – so kind! Which recipe did you intend to comment on? I assume you didn’t use mayo in truffles?

      • Nona Uppal says

        Oh haha! Was browsing through other recipes and completely lost track. I tried the Rosemary Caeser Salad dressing in the recipe ‘Broiled Romaine Salad with Rosemary Caesar Dressing’. It was impeccable!

        Would definitely not use mayo in truffles, that would be a huge let down; but I cannot wait to try these too!

        PS: this is a sign from the universe to everyone on this recipe to go try out that salad dressing recipe too!

  17. Jennifer says

    I have a basic question. The link and title of this promises a “2 ingredient” truffle, but there are four ingredients required. I feel misled when I see this discrepancy. Why is a recipe that requires 4 ingredients listed as needing 2? I’m not trying to start a problem. I am genuinely confused about this, and upset about feeling misled. It makes me trust you less, even though many other recipes on your site, which I’ve made, have turned out well.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Jennifer you probably have noticed on other recipes on the site we often add “optional” behind ingredients that aren’t required. So really the only things you need for the recipe are chocolate and coconut milk. Vanilla and cocoa powder (for rolling) are both optional!

      • Kelly says

        Speaking of optional ingredients, I’m looking for a vegan truffle recipe to make mini Christmas pudding truffles as gifts. I’m planning to add in a chocolate brandy liquor (Besos de Oro) but not sure how much this recipe would be ok. Any ideas? Subbing the 1/2 tsp vanilla doesn’t seem like enough…

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hmm, I’m not familiar with that recipe but your idea sounds like worth trying! Let us know how it goes!

  18. Tanya Christensen says

    I discovered this recipe last Christmas when my brother-in-law switched to a vegan lifestyle and we all fell in love with them! I have now made them more Times than I care to share hahaha they are sooooo good!!!! My 4 year old twins love to make them and love to try different flavor combos. We have substituted the vanilla extract for orange, peppermint, espresso and added orange zest and they have all turned out absolutely amazing! This is hands down one of the easiest and most delicious treats!!! I would 1000000% recommended them to anyone:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the creativity, Tanya! All those flavors sound incredible! Thanks so much for sharing! xo

  19. Kim Tello says

    Please can you send a vegan truffle recipe using only cocoa powder, coconut milk and liquid artificial sweetner? Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim, we don’t use artificial sweeteners in our recipes, so we’re not sure what to recommend.

  20. Nora says

    Hi thanks for the recipe, can I use dairy milk(semi skimmed or full cream) to substitute coconut milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nora, we haven’t tried that, but it may work. Let us know if you give it a try!

  21. Juliana and Ellie says

    These did not turn out great. The recipe required to much chocolate and the chocolate part melted right away!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that was your experience! We wonder if the brand of chocolate was an issue or perhaps the room was especially warm?

  22. Abieda Roberts says

    I liked it but I did put in less honey and was fine but I think I definitely prefer the vegan dark chocolate and the creamy milk chocolate which I can’t stop eating. Thank you. Love loved love everything you post.

  23. Tegan says

    Can I make your vegan chocolate recipe (cacao butter one) and then use this as the vegan chocolate in the truffle recipe?

    • Alyssa says

      Here is my experience making truffles using 1 whole recipe of the Easy Vegan Chocolate (subbing half coconut oil and half palm oil for the cocoa butter–none to hand). I used a high speed blender to mix the chocolate recipe first and then added coconut milk for the truffle recipe 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 re-coating hands with cocoa powder helped), but very tasty! They do melt easily and benefit from a chilled serving plate.

  24. Alyssa says

    I am not vegan and I would prefer using non-vegan ingredients. Will this recipe still work if I use regular 1% milk? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alyssa, we haven’t tried that, but it may work. Let us know if you give it a try!

    • Peggy says

      It would be better to use heavy cream instead of 1% fat milk. Coconut milk has about 30% fat. Heavy cream has 36% fat. If you use the 1% it might not set up in a firm-but-malleable texture that makes it roll-able, and instead be very runny due to so much extra water. You don’t have to be vegan (I’m not) to enjoy coconut milk, consider giving it a try sometime for a different flavor :)

      Also, these are REALLY melt-able if your house slightly warm. Once you make them, be sure to keep them in the fridge until you eat them and never set the pan of rolled truffles on the stove to hang out, your pilot light might melt them. Ask me how I know…

  25. Trina says

    Made these today and they were are soooooooo tasty! Thanks for sharing such a nice easy recipe, i have a feeling i will be making these often. I made them quite small but as they are so rich its ideal.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Trina. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  26. Constance says

    The choclate truffles turned out amazing. They were perfect at taste. I left them a little less than 2 hours in the fridge as I read comments that for some the chocolate came out too hard. Great reciepe. I am a big fan of your recipes.

  27. Nana says

    Oh my! Ive made this with both dark and white chocolate and OMG is all I can say! White chocolate ones were a bit sweeter (der!) but still yummy! Really REALLY delicious! Thankyou so much for sharing such a fuss free, no special ingredient recipe. Much love and respect to you all the way from Sydney Australia. Cheers! :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw thanks so much for your kind words and lovely review! We’re so glad you enjoy this recipe!

  28. Vivian says

    This recipes did not work out for me. Everything was going well and looking good…until I took the mixture out of the frig to form the balls.
    The chocolate was not really malleable. It was pretty solid. I had the chocolate in the frig for a little less then 2 hours (recipes says 2-3 hours).
    So I left it out to “soften” up. A little while later I took my scooper and wanted to get started when all I found was that the chocolate crumbed and would not stay in any “form” of any kind.
    I ended up breaking the chocolate into small “chunks” and coated them with the cocoa powder.
    So now I have truffles that look like rocks, but the taste is there.
    Not sure what i did wrong.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vivian, sorry to hear that was your experience! It sounds like maybe it was a little dry and needed more coconut milk.

  29. Suzanne Bréard says

    Hello, Thank you for the recipe. I double it, to give half as Valentine’s present. Did not have cashew butter, so I simply added cashews and about 3 tbs more water. Tasting it, I found the mixture was not sweet enough, so I added about 3 tbs of honey. The recipe yielded 22 truffles of 1 tbs each. Final result, to my taste, was bitter and lacked coconut butter (or dairy butter would have been tastier, I think). I’m sure my hubby will find them too bitter, and my friends we shall soon find out. Will try the recipe again, adding a little more vanilla and probably butter.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Suzanne, we wonder if maybe you would prefer using semi-sweet chocolate instead of dark chocolate next time? That should help with the bitterness!

  30. Chantel says

    Tried this recipe with white chocolate and coconut milk. Maybe my measurements were off, or the amount of cocoa butter(?) in the chocolate threw things out of whack, because after 5 hours in the fridge, the mixture just would not set. HOWEVER, I salvaged the mixture by slowly adding coconut flour until I got a truffle-like consistency. Added matcha to half of the mixture to mix things up and rolled them in coconut. Still delicious! Will definitely try again with closer watch on the weights.

  31. sandra c chamness says

    Your recipes have helped me so much. I feel like I am learning to cook all over again. I have become gluten and dairy intolerant, and I have to play around with some of the ingredients as I am also allergic to Balsam of peru, cinnamates, etc. That allergy knocks out spices, chocolate, vanilla, etc… Do you think this would work with carob chips or pieces. I love chocolate and am trying desperately to find something that reminds me of it. Love your recipes so much. Thank you for sharing them.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandra, we are so glad you find our recipes helpful! Thanks so much for your kind words! We haven’t tried that, but think it might work! Let us know if you give it a try!

  32. Deirdre says

    These were a holiday hit! Everyone loved the flavor and texture. I had a little bit of a hard time making them as the mixture got too hard in the fridge and just broke into shards when I went to form the balls. I added about 3-4 more tablespoons of coconut milk and microwaved for 10 second intervals until the mixture was softened up. Then I just scooped and shaped them a little bit warm. It was kinda messy but delicious and got the job done. Definitely didn’t put back in the refrigerator though in case they got hard again. They were great at room temperature out for a few days.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Deirdre! We’re glad you were able to troubleshoot and that everyone enjoyed them!

  33. Natasha says

    Do you think this would work with other dairy alternative milks? my son has a condition that limits him on ingredients (so far over 30 allergies) coconut happens to be one of them, im searching with no luck for a christmas treat for him. He does use Ripple milk which is a yellow pea based milk. Think that would work?

  34. Barb Verkuylen says

    Well it worked … thank you for your quick turn around on the advice. I used the double boiler and added maple syrup to sweeten and then rolled the balls in organic flaked coconut. Turned out well and look like lil’ snowballs

  35. Barb Foster says

    Sadly truffle mixture didn’t work for me, it has curdled. When I make dairy truffles I boil the cream then add the broken chocolate & butter all all melts well. This time I heated the coconut cream then poured it over the chopped chocolate, covered it with a cloth and waited 5 minutes. The ingredients hadn’t mixed and the chocolate was still in lumps. In an attempt to rectify (I need them for tonight) I heated more coconut cream and added. It was still difficult to melt the chocolate and in the process it separated. I absorbed lots of the oil with kitchen roll and have put it in the freezer. Fingers crossed something will be edible. I do think I got it wrong, not the recipe. I have a photo but don’t know how to post.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Barb, we don’t have a place to post photos at the time. What brand of coconut milk did you use? Trader Joe’s and some others tend to be on the oily side.

  36. Barb Verkuylen says

    Hi need some advice… followed the recipe to a T…today… I did use 100% Vegan chocolate is the only difference… after being in fridge for 2 hours I went to scoop out and it broke into little shards… and would not form balls. Hard as a rock … do you have any ideas to still use the recipe? My first try at vegan truffles. ??‍♀️ Thanks Barb

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barb, It can be a little tricky, but it sounds like the chocolate got a little too firm in the fridge. Next time, let the “dough” set out at room temperature until moldable! Hope that helps!

      • Barb Verkuylen says

        Hello it’s the disaster truffle maker again. Is it possible for me to soften the existing batch using a double boiler? I hate to throw out this chocolate due to the price I paid for it. And also wonder what I could add to sweeten as it’s so bitter from the 100% Vegan chocolate. Maybe honey? Or an extract? Thank you ?

  37. Francesca says

    We’ve been making these way too often and with any kind of chocolate we have. Sometimes they’re a bit soft, depending on the coconut milk, but every time they’re delicious. Highly recommend that anyone make this if in the mood for some luscious chocolates goodness

  38. Emma says


    I’m thinking of making these for Christmas gifts this year and just wondered if you coat them before freezing them? Also how long do they last once they have been frozen?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would coat before freezing, yes. They should last once frozen for ~ 1-2 months frozen. Or in the refrigerator up to 2-ish weeks.

  39. Laurie Bartels says

    Smooth, chocolaty and luscious is how we’d describe the finished truffles. I used the recommended Trader Joe’s chocolate and canned unsweetened coconut milk, left out the vanilla, and added about 1/4 cup slightly crushed frozen raspberries. (I got the idea from one of the comments here from a person who used crushed flash frozen strawberries.)

    I rolled some truffles pure and rolled others in shredded unsweetened coconut or powdered sugar or coco powder. My husband said he would have liked even more raspberries in the truffles.

    Two items of interest. (1) Everything in the preparation phase worked as expected. However, the result was a bit brittle so I suspended the container in a double boiler for less than a minute. This softened up the truffle mixture which my husband then stirred enough to moisten it all so it could be shaped. Any suggestions as to why the mixture would be so hard? I had it in the frig for 2.5 hours.

    (2) My mixture yielded approx 28 truffles about an inch across, give or take. That’s a lot more than the recipe is said to yield. Am wondering if I simply went smaller than those created with the tool used by you, Dana?

    In any case, I was psyched to try my hand at TRUFFLES!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing your experience. If the mixture was brittle, it sounds like maybe the mixture was a bit dry. Perhaps it just needed another Tbsp or so of coconut milk? As for the serving size, that is totally fine! Our scoops may have varied in size as ours measures a heaping Tbsp.

      • Laurie says

        Thank you! I will try adding a bit more coconut milk next time. And I forgot to rate the recipe in my first comment. I would give it a 5. :-) Shared some of the truffles with friends, who quite liked them, and my husband had another one two days after they were made and said it was quite improved from that extra time in the frig.

  40. Mary Bedward says

    I’m not vegan but had to go dairy free pretty much these last couple of years. This year I plan to make some non dairy delights for my friends at church so they can see its OK and there are delicious treats still to be had.

    I have to be honest I made 4oz + 4 tbsp of the recipe (Fantastic recipe to increase or decrease) as i’m experimenting and I found it easier to grate the chocolate and then the milk melts it just fine.
    I also added very fine chopped, homemade dehydrated strawberry and because i’m testing the recipe for Christmas in advance I used a silicone mold that I have of Christmas shapes and put the mixture straight in then refrigerated it.

    I also (because i’m not rolling in anything after) put another thin layer of the strawberry powder on the top of the mold so it will be a strawberry floor once turned out. hope this all makes sense.

    So how did they turn out… beautiful, i can’t get over how creamy they are and though the chocolate is very strong and a fairly overwhelming flavour there was a lovely strawberry after taste.

    Thank you for this great start to my Christmas cooking. I’ll definitely be making these and tweaking my flavours to make them varied.

  41. Gabrielle says

    Hi there I would like to use fresh homemade cashew milk can you please advise if the measurement would be the same as the coconut milk ? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, we haven’t tried but that but it should work. Yes, I think the amount would be the same. Let us know how it goes!

  42. Anna says

    These turned out beautifully! I still had some raw chunks of chocolate after mixing it with my coconut milk, so I made a quick double boiler with the mixing bowl and melted it all together. I found that the 1/2 teaspoon of vanilla actually took away some of the natural sweetness of the truffles, and would leave it out next time. I also mixed my cacao powder with cinnamon and nutmeg for a little kick. Delicious!!

  43. Ava says

    These are so creamy and delicious! The first time I made them they had some chunks of dark chocolate still, which wasn’t bad but not the texture I was looking for. The second time, I had to put it back in the microwave in 10 second intervals but they turned out perfect. We’ve been loving them with raspberries and strawberries.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Ava! A little microwaving can help when small pieces remain. xo!

  44. Danae says

    Rich and delicious! So simple. I had some extremely bitter 100% chocolate which I knew I never enjoy eating (I love some brands though). But I had these expensive ‘failures of 100% chocolate’ in my fridge and decided to try your recipe… so 100%, 10-15 Nunatural Vanilla Stevia drops, pinch of salt and only the cream of coconut milk. Put the coconut milk/cream can in the fridge and when cold scoop out the solids… I put the chocolate into a double heating boil added the ingrediences and stirred until blended… I took 1/2 of the cocolate cream out and added Grand Manier for my husband…!!! So no sugar for me… Grand Manier for him…. we both enjoyed them very much. This won’t be the last time I do this… wonderful. Thanks for a healthy delicious treat rescuing my weekend!

  45. kyra says

    I just made these and I feel that I picked the wrong chocolate ): i got a pure dark chocolate with 92% cocoa. They seem to be too bitter tasting… is it the high cocoa %?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kyra, yes, the higher cocoa percentage means that there is less sugar in it which will cause it to be more bitter. You could try adding some sugar to sweeten it. Hope that helps!

  46. Stine says

    Really easy and delicious! I love that there is no extra added sugar despite what’s already in the dark chocolate. I added some sea salt flakes, turned out really yummi! Thanks for sharing this valentine, made them for my husband who enjoyed them as well!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Colleen, as noted in the recipe, the last two ingredients are optional. Hope this helps clarify!

      • May says

        So if you use the “optional” ingredients, (the version that’s shown in all of your photos of this recipe that pull up on Pinterest and elsewhere), it’s four ingredients…..not a huge deal, just saying. It’s four ingredients.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I would think that should work, though we haven’t tried it ourselves and can’t offer much direction! If you experiment with the recipe though, we’d love to hear how it turns out!

  47. Mollie says

    I’ve been a non-vegan fan of the blog for years, but it’s been especially helpful lately for making desserts that my sister-in-law, who is breastfeeding a kid with a ton of allergies, can enjoy.

    I made these and they are really rich. I used a metal bowl and so melted the remainder of the chocolate after the 5 minutes via double boiler method in 10 second increments, and it worked fine. I may have left them in the fridge too long because they were tough to scoop, but between letting the bowl sit out and using my hand to mold them, they came out fine. I tried some with just cocoa powder and felt it needed a bit of sweetness, so I added a smidge of powdered sugar. It wasn’t noticeable, but it helped cut the bitterness.

    Thanks for posting such a simple vegan/allergy-friendly truffle.

  48. Catherine says

    Great recipe! Super soft and rich. We rolled half in coco and half in hazelnut, and I definitely preferred the hazelnut ones!!
    After chilling the chocolate, ours was too hard and crumbling. We heated back up the chocolate in 10 second increments, heated some more coconut milk then mixed together. Chilled for an hour then tried again!

  49. Julia says

    Hi. I read this, and am a fairly new vegan. I LOVE chocolate, and I love easy. This recipe was screaming my name. I dash off to Trader Joe’s for the chocolate. They state they don’t carry vegan chocolate. Major depression sets in. I am constantly reading ingredients on other chocolate bars, but have yet to find a vegan one. Any suggestions? I live in a major city, this shouldn’t be so hard.


    • Safina says

      Most dark chocolate is vegan! Just check the ingredients. At the Dollar Tree they have dark chocolate bars that are vegan

    • Lisa says

      I found Organics at an Acme near me. Does not have Milk products and it was semi-sweet. I think there is a bitter sweet one too. Will let you know how these work.

  50. NG says


    I only have 100% cocoa chocolate bars. Do you have a suggestion for how much of a sweetener (and which one) I should add, to make it a bit sweeter?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      If you want it to be sweeter, I’d try adding maple syrup until you have achieved your desired sweetness!

      • Michele says

        I think I have the same problem – I have 100% cocoa UNsweetened baker’s chocolate. I was thinking of starting with 1/4 cup confectioner’s sugar and adding more coconut milk to balance? Or how much maple syrup to start with? The chocolate is not sweetened at all.

  51. Ross says


    Looks delicious – just wondering how long these would keep in the Freezer and how soon after eating you should/is best to eat them?

    Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ross! 1 month in the freezer and let them come to room temperature for 10-15 minutes before serving for optimum creaminess.

  52. Misty says

    Hi! I am excited about this recipe for I have a lot of friends with diet issue but want to make them a delicious treat. I have a question about the coconut milk. I got unsweetened coconut milk will that work?

  53. Sue Jones says

    Hi. These look great. Very similar recipe to a vegan ganache I made for a tart. I fancy adding some gin to these, but wondered on the amount I should use? Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great idea, Sue! We haven’t tried adding gin to these and can’t say for sure, but if you give it a try, report back!

  54. Andrea says

    Hi! I just made these – I loved the idea of a simple two ingredient chocolate delight. I followed the recipe and when tried to scoop it out it’s just way too hard. I checked it within an hour and then left it some more in the fridge but it’s just hard as a rock. What did I do wrong? I used 85% Pacari dark chocolate bars… Can you tell me what to do to make it work? Thank you!

  55. Audreanna Smith says

    Wow! that’s an amazing recipe,i love it. I have a sweet tooth that’s why I will try to make it. And having truffle in chocolate is sounds more interesting for me.I have a mini restaurant here in my city and I’m looking for a new recipe and im surely i will try this, and i found this along the way I read this article https://www.trufflemagic.com/blog/recipe-magic-truffle-spread-4-persons/ and it has other recipes for truffles and i think it will help me to make a new delicious recipe also and gives me more knowledge for this. Thank you for sharing this :)

  56. Eve says

    Just put these go set in the fridge only realised I hadn’t read receipt correctly. Now I’ve put my glasses on I’m 55g chocolate short and fear it won’t set. Think I will pop it in freezer. Any suggestions?

  57. Stephanie says

    Quick question, I am trying to find a dark chocolate vegan truffle recipe but all the recipes I have found use some type of coconut product. I am highly allergic to any coconut product and am wondering what vegan substitute I can use. Please help!
    Thank you in advance for your assistance!

    • Caz says

      Stephanie I have made truffles like this but instead of coconut I used avocado. Sorry I don’t remember the quantities. Resulted in really creamy truffles and you can’t taste the avo at all.

  58. robin says

    These are amazing! I made them for a Women’s Conf for those with Vegan and Allergy food preferences. Now I just want a batch for myself! Great job on these Dana!

  59. Phoebe says

    Will I be OK to leave the mixture in the fridge for say 6-8 hours? I’m about to go to work and am not sure if I should refrigerate them or leave the mixture out for several hours and then refrigerate? Please help!

  60. Megan says

    H E L P please! I made these and just took the chocolate out of the fridge, it’s been setting for the last 3+ hours. I can’t scoop it at all. It’s completely sold and breaks apart in chunks when I try to scoop it. Should I rewarm the chocolate? Is it ruined? I spent a lot of money on good dark chocolate to make these and they’re supposed to be my in laws present… Again, P L E A S E help me!

  61. Ashley says

    These were super easy, but a little bitter for me. I used 72% and added Cacao on the outside and it made it even more bitter. I needed a little more sweet to love these so next time I would use a sweeter chocolate to start.

  62. Han says

    So good, so simple! I rolled them in pumpkun pie spice and they were great. When she says finely chopped, she means finely chopped. I tried using mini chocolate chips and they didn’t turn out as good.

  63. Agnes says


    They look delish!!
    Do you think they survive if I send them as a gift overseas safely wrapped up in foil in a box?


  64. Hannah says

    PERFECT! I’m making these with crushed candy cane this year. I’m so tired of making Christmas cookies time after time again – might as well make something easy that my extended family may actually eat half of, instead only an eighth of, every Christmas Eve. Too much time and money goes into those damn cookies anyway.

    Although I would never pass up making dark chocolate candy cane brownies…

  65. Melissa says

    Super-easy recipe that I’ve made a bunch of times. I’ve used chocolate percentages ranging from 55-70%, and my favorite so far has been 60%. I’ve used the Ghiradelli 60% chocolate chips with good results (I’m not a hardcore vegan, so if they have a little dairy, I don’t mind). I like using chips vs. bar because it’s faster (bars have to be chopped very finely, and sometimes I’m 5x-ing the recipe and that’s alot of chocolate to chop!) and is easier to melt (sometimes if I don’t chop well enough I have to do small increments of time in the microwave until it’s smooth). These truffles are always a big hit at parties; I’ve literally seen people walking away from the table with as many truffles in their hand as their hand can hold (other hand reserved for a nice glass of red wine! ). I do recommend sticking to a smaller size with these; they are very decadent! I’ve rolled these truffles in a raw cacao/cardamom blend, finely shredded coconut flakes, a raw cacao and orange zest blend, and crushed walnuts. I’ve even heated the coconut milk with fragrant rose petals then sieved the petals out so the truffles had a light floral note. I LOVE these truffles and love how easy it is to be creative with them! Thank you!

  66. Jellybean says

    I haven’t made this yet, but it’s amazing that it only uses two ingredients. I always have dark chocolate and a can of coconut milk in the kitchen so I will definitely make this soon.

    BTW I bought your cookbook as an e-book and it is so fabulous I’m thinking of buying it again in hard copy. I find hard copy cookbooks are more user friendly. I was looking for this chocolate truffle recipe in the book, but alas it’s not in it.

  67. Amber says

    Tried making these today for the first time! So easy, simple and decadent!
    Thanks for the delicious and consistently amazing recipes!

  68. Lynnlee Duck-Reynolds says

    Hi! I just made these and the flavor was great; however, they turned out a bit too liquidy and didn’t firm up enough even after sitting in the fridge for two hours. Do you have any advice? Thank you.

    • Melissa says

      Depending on the temp in the fridge I use, sometimes they need to sit much longer, like closer to 4-5 hours. I’ve made these a bunch of times for parties, and if I make them at someone else’s house, I always have to remember to check the fridge temp and try not to open the door too much! :)

  69. Sofia says

    Hi! Thank you for the recipe. How long do you think the truffles will last before the expiration date?
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sofia! They should last 1 week in the fridge, and up to 1 month in the freezer!

  70. 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!

  71. 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…

  72. 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!

  73. Vivian says


    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,


  74. 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.

  75. 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!

  76. 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!

  77. 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!

  78. 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.


    • 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.

  79. Courtney says

    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! ❤

  80. 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)?

  81. 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 :))

  82. 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

  83. 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

  84. Jacque says

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

  85. 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!

  86. 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!

  87. 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?

  88. 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.

  89. 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

  90. 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.

  91. 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.

  92. 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

  93. 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!

  94. 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 !

  95. 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!

  96. 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.

  97. 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!

  98. 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!

  99. Maria says

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

  100. 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?

  101. 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!

  102. 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.

  103. 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!

  104. 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!

  105. 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 ;)

  106. 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.

  107. 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!

  108. 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!

  109. 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! :)

  110. 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!

  111. 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!!!

  112. 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 :)

  113. 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.

  114. 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.

  115. 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.

  116. 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!

  117. 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!

  118. 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! :) :) :) :)

  119. 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.

  120. 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.

  121. 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!

  122. 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

  123. 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

  124. 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!!!

  125. 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

  126. 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!

  127. 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

  128. 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!