Truffles are amazingly decadent yet easy to make. The vegan version is not much different from the traditional truffle except for the lack of heavy cream and milk chocolate. The goal for any truffle is essentially to make a ganache (which is basically chocolate melted with milk). I use a rich dark vegan chocolate that is 70% Cocoa. I also use coconut milk because it adds subtle flavor. This recipe can serve as a basis for any variation of truffle you make.
Ingredients
¾ cup coconut milk
10 oz bittersweet chocolate, finely chopped
¼-1/2 tsp coconut extract, optional
¼ cup cocoa powder
1lb finely chopped nuts or candy coating, optional
Toasted or flaked coconut to decorate, optional
Directions
Place chocolate in a medium sized heat safe bowl and set aside.
Place the coconut milk in a saucepan over medium high heat. Heat the coconut milk to just under a boil. When you see bubbles along the side of the pan, then you are at the right heat.
Pour the milk over the chocolate and gently whisk them together until the chocolate is melted and the mixture becomes smooth and shiny. This is your chocolate ganache.
If you want more of a coconut flavor, this is where you add the extract. If you want different flavors, such as mint, almond or orange, you can add those (one per batch) to your mixture at this point. Taste the mixture to make sure it has the flavor you want. You can add up to ¼ tsp more if you want a stronger flavor.
Press a layer of plastic wrap directly on top of the ganache and refrigerate it until it is firm enough to scoop and roll; this should be about 1 hour. The mixture should be firm but not too stiff where you are unable to scoop it out and roll.
Pour the cocoa powder into a shallow bowl. Dust your hands lightly with the cocoa powder as well. Use a small spoon, melon baller or small candy scoop to form small balls from the ganache. Roll them in between your hands to get them round. You can finish them by rolling them in a thin coating of cocoa powder, or shredded coconut or chopped nuts.
Depending on the flavor you choose for your truffle, you can be creative with what you decide to roll your truffle in. For almond flavored truffles you can roll them in finely chopped almonds. For mint you can roll them in finely chopped mint candies. Peppermint is a good option as well and you can roll them in crushed peppermint candies. Be creative! You can even double the chocolate by melting chocolate and dipping the truffles in the melted chocolate using a fork. Tap the side of the dish with the fork the truffle is on to get the excess chocolate off. Place the truffles on wax or parchment paper and place in the refrigerator to set.
Once you have finished coating and decorating your truffles, place them in a container and store in the fridge. They will stay good for 2 weeks if kept in the fridge. Serve at room temperature.
