Easy Chocolate Truffles: The Origin Story

Anyone who knows me knows that I am a true omnivore. Seriously, I eat almost anything! I am not a strict vegetarian or vegan. And I definitely do not pretend to be. But, believe me, no one….I mean NO ONE….will be able to tell that these are vegan chocolate truffles. These easy chocolate truffles are so decadent, rich, and creamy, that everyone will assume that they are loaded with heavy cream.

So let me ask you this: if you can eat make delicious homemade chocolate truffles and still help the planet by not consuming animal products, wouldn’t you?

Now if you feel really strongly about it, please go ahead and use heavy cream instead of coconut cream. They will be delicious either way.

I think that I made these truffles vegan because I was lazy one day and didn’t want to run to the store for cream. I am generally not a huge milk or cream consumer. But I remember wanting to make truffles for some friends. And all I had at home was coconut cream. I always have a box or two lying around for Thai curries. Since I was too lazy to run to the grocery store, I decided to just go with it. And thus, was born my vegan chocolate truffle!

Do home-made truffles need to be refrigerated?

Yes! Especially if they have diary in them! Store-bought truffles most likely have preservatives in them or contain tons of corn syrup, which is why they are shelf-stable. But if you are making them at home, you should be refrigerating them.

Chocolate Truffle Fillings

• Dried fruits: cherries, strawberries, raspberries
• Nut butters: peanut, almond, cashews
• Home-made caramel and nougat
• Flavored liqueurs: vanilla extract, rum, almond extract
• If you’re feeling spicy: chile powder, curry powder

Chocolate Truffle Toppings

• Nuts (topping): toasted almonds, walnuts, pistachios, cashews
• Melted chocolate
• Cacao powder
• Flaked salt

How to Roll Truffles in Melted Chocolate

1. Make your ganache: heat coconut cream to just before boiling temperature. Then pour in an equal amount of chopped dark chocolate. Allow to sit to allow chocolate to melt.
2. Once chocolate is melted, mix thoroughly into coconut cream to incorporate evenly.
3. Freeze your truffle ganache mix until firm.
4. Using a melon baller, scoop small balls of chocolate ganache.
5. Freeze the ganache balls again for 5-10 minutes.
6. Quickly roll the balls with your hands until they are round and even.
7. Freeze the balls again.
8. Melt chocolate for your outer coat.
9. Temper the melted chocolate by mixing it around after melted.
10. Once melted chocolate has an increased glisten, take your frozen ganache balls out.
11. Using 2 spoons, dip the balls in the melted chocolate. Roll around until evenly coated.
12. Allow excess melted chocolate to drip off.
13. Place dipped chocolate truffles onto a lined baking sheet and let sit in the refrigerator to set.

Best Chocolate for Making Truffles

Trader Joe’s Pound Plus 75% Dark Chocolate

Ghirardelli Dark Chocolate

Please no Hershey’s! It’s really subpar chocolate with mostly sugar and milk. Yuck! Your tastebuds and body deserve better.

Other Sweet Treats

Fresh Peach Crisp
Earl Grey Shortbread Cookies

Print

Easy Chocolate Truffles

Irresistable Easy Chocolate Truffles

Course Dessert

Cuisine American

Keyword best chocolate truffles, chocolate truffles, easy chocolate truffles

Prep Time 40 minutes minutes

Cook Time 5 minutes minutes

Total Time 45 minutes minutes

Servings 24 truffles

Ingredients

• 1 cup 75% dark chocolate
• 1 cup coconut cream
• 1 tsp almond extract

Topping Options

• 1 cup toasted almonds finely chopped
• 1/2 cup cacao powder
• 1 cup dark chocolate
• 1/2 tsp flaked salt

Instructions

Ganache Balls

• Make your ganache: heat coconut cream to just before boiling temperature. Then pour in an equal amount of chopped dark chocolate. Allow to sit to allow chocolate to melt.
• Once chocolate is melted, mix thoroughly into coconut cream to incorporate evenly.
• Freeze your truffle ganache mix until firm.
• Using a melon baller, scoop small balls of chocolate ganache.
• Freeze the ganache balls again for 5-10 minutes.
• Quickly roll the balls with your hands until they are round and even.
• Freeze the balls again.

Rolling truffles in cacao

• Roll formed truffle balls into cacao powder until they are completely coated with cacao.

Rolling truffles in chopped nuts

• Roast nuts at 350 degrees Farenheit for 20 minutes. When they have cooled, chop them finely.
• Roll truffles into chopped nuts, pressing nuts into the truffles until they are completely covered in chopped nuts.

Dipping truffles in melted chocolate

• Microwave dark chocolate 30 seconds at a time until it just begins to melt.
• Mix chocolate around with a spoon for 3-5 minutes to temper and cool chocolate.
• When melted chocolate begins to glisten, start dipping truffles into the chocolate using 2 spoons. Make sure that all surfaces are covered in a thin coat of melted chocolate.
• Drip off excess chocolate and then set on a lined baking sheet. Top with a small pinch of flaked sea salt.
• Once the chocolates are all dipped, place into the refrigerator to set. Truffles are ready to eat once they are set. Leave them at room temperature at least 15 minutes before eating.