As you know from my last post, chocolate truffles were my favorite Belgian treat, and I promised you a recipe. So, I recreated the rich, dark truffles I had abroad, but with no heavy cream and no added sugar!
I’ll let you in on my secret ingredient…
Normally, chocolate truffles, and all other truffles, use heavy cream, or whipping cream in their core to give them that creamy center they’re so famous for. However, using coconut milk as a substitute is a perfect swap, and gives you the exact same delicious results, without the yucky bad fats in heavy cream. The reason it works so well and gives you such similar results is because my recipe uses full-fat coconut milk, rather than low fat or fat-free. Although the fat content in the coconut milk is still at its normal level and not reduced, it contains healthy fats, like those found in peanut butter (I talk about healthy fats in this recipe too) and avocado.
These truffles are super quick and simple to make, too! After bringing the coconut milk to a low boil, you whisk it with the chocolate and put them in the fridge – and you’re done making the truffles themselves! After chilling, you can shape them and roll them in whatever you want – nuts, crushed peppermint sticks, crushed M&Ms, cocoa powder (like I did), or just leave them plain. They’re so versatile, and make great gifts.
Velvety Vegan Chocolate Truffles
Prep time: 10 minutes
Cook time: 0 minutes (1 hour of chilling)
Yield: 30 medium-sized truffles
- 10 oz. bittersweet or semisweet chocolate, chopped (depending on how sweet you like your truffles, use any combination of bitter or semisweet to make up 10 oz.) (If making vegan truffles, use vegan chocolate)
- 3/4 cup full-fat coconut milk
- 1/4 teaspoon vanilla extract
- 1/4 cup cocoa powder (Or whatever you want to roll your truffles in! Like nuts, candies…)
- Place your chopped chocolate of choice into a medium heat-proof bowl and set aside.
- Pour the coconut milk into a small saucepan over medium-high heat, and wait until bubbles appear along the rim of the pan – a low boil. It should not be bubbling vigorously.
- Once lightly boiling, pour the coconut milk over the chopped chocolate, wait one minute for the chocolate to soften, and whisk gently until the mixture is a smooth, shiny, even ganache.
- Whisk in the vanilla extract.
- Chill the mixture in the refrigerator for 1 hour, uncovered, to harden.
- After an hour, take the truffles out of the fridge and begin scooping out teaspoons and forming little truffle balls.
- Choose your desired topping (if using cocoa powder, coat your hands with it), place it in a shallow bowl, and roll each truffle in the coating.
- Your finished truffles can be stored in a sealed container in the refrigerator for up to two weeks, and should be taken out about 20 minutes prior to serving, to soften. Enjoy!