Vegan Chocolate Truffles (Dairy-Free)
Easy homemade vegan Valentine's truffles that make a great gift, with just 2 main ingredients!
Ingredients
For the truffles:
- 240 g Vegan dark chocolate (60-70%)
- 100 ml Tinned coconut milk (light is best but full-fat will work too)
To coat:
- 300 g Vegan chocolate (white and/or dark)
- Pink or red gel food colouring (for making pink chocolate- I use PME)
To decorate:
- Vegan cake decorations of choice
Instructions
For the truffles:
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Melt the dark chocolate in a pot over a low heat. Once melted, remove it from the heat.
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In a separate pot, gently heat the coconut milk until small bubbles start to form at the sides.
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Pour the hot coconut milk over the melted chocolate and mix gently until well combined.
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Place the truffle mix into a lined bowl and refrigerate for around 2-3 hours. It should be firm but malleable.
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Scoop out 1 tablespoon of the mixture at a time and roll into balls. Alternatively, you can use a small cookie cutter to create heart-shaped truffles for Valentine's.
For the coating:
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Melt the chocolate for the coating. If making pink chocolate, stir a small amount of the food gel into white chocolate.
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Coat each truffle in your melted chocolate, then transfer them to a wire rack with baking paper underneath. Leave for 5 minutes to let any excess chocolate drip off then use skewers to transfer them to Petit Four cases.
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Add any desired decorations while the coating is still slightly wet (unless you're doing a chocolate drizzle, in which case you should let the coating dry first).
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Place back in the fridge until the coating has set and enjoy!
Recipe Notes
- If the truffle mixture is too soft, leave it in the fridge for longer. If it's too firm, let it sit at room temperature for a while to soften.
- Store in an airtight container in the fridge for up to 1 week.