Vegan Peppermint Truffles With Candy Canes
Ingredients
- 200 g Dark chocolate with at least 60% cocoa solids (7oz)
- 100 ml Full-fat coconut milk (⅓ cup + 1 tbsp)
For the white chocolate peppermint coating:
- 200 g Vegan white chocolate (7oz)
- ½ Teaspoon peppermint extract
- 1-2 Vegan-friendly candy canes (crushed)
Instructions
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Melt the dark chocolate over a low heat.
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In a separate pan or pot, slowly heat the coconut milk until bubbles are just beginning to form at the sides.
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Pour the coconut milk over the melted chocolate and let it sit for 5 minutes without stirring. After the 5 minutes, stir well until you have a slightly thick, smooth mixture.
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Transfer this mixture into a dish and refrigerate for 2 hours, or until the mixture is firm enough to roll into balls.
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Once the mixture has chilled, take 1 tablespoon at a time and roll it into a ball. You should end up with 12-15 truffle balls. Place them back in the fridge for now.
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Melt the white chocolate in a pan over a very low heat, add the peppermint extract and mix. Remove the pan from the heat and allow the chocolate to cool down for a minute or two. Don't leave it too long as white chocolate sets a lot quicker than dark.
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Roll each chilled truffle ball into the melted white chocolate and sprinkle some pieces of crushed candy cane on top.
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Place them back in the fridge to set for 1 more hour before serving.
Recipe Notes
- Store in an airtight container in the fridge for up to 1 week.