Chocolate Truffles Vegan Food

VEGAN CHOCOLATE TRUFFLES

Steps:

• Beat cream cheese until smooth. Add confectioners' sugar gradually, beating until well blended. Add melted chocolate and vanilla extract. Chill in the refrigerator for 1 hour.
• Shape the chocolate mixture into 1-inch balls. Roll in cocoa powder, coconut, or almonds. Store in the refrigerator.

DAIRY-FREE CHOCOLATE TRUFFLES

Steps:

• Pour the coconut milk into a small pan over a low heat and heat through.
• Snap the chocolate into a bowl, add the coconut oil, then pour over the coconut milk and stir gently to combine - it's important not to mix too quickly.
• Stir in the vanilla, then cover the bowl with clingfilm and place in the fridge to set for at least 4 hours.
• When the truffle mixture is almost set, toast the desiccated coconut in a dry frying pan over a medium heat for 1 to 2 minutes, or until lightly golden, then tip onto a plate.
• Return the pan to the heat, scatter in the nuts and toast for 2 minutes, or until golden. Leave to cool for a few minutes, then finely chop and place onto a second plate.
• Spread the cocoa powder over a third plate.
• Using a teaspoon, scoop out little balls of the truffle mixture and roll in the palm of your hands, placing them onto a tray as you go. It's totally up to you how you decorate them - roll the balls in the toasted coconut or chopped nuts, or for a simple finish, roll them in cocoa powder.
• Return the decorated truffles to the fridge for around 10 minutes to firm up, then serve.

VEGAN CHOCOLATE TRUFFLES

Steps:

• Place half of chocolate in a medium bowl. Heat coconut milk until hot to the touch, then pour over chocolate. Cover bowl loosely with a towel and let stand 5 minutes, then stir until melted and smooth.
• Chill bowl until chocolate is firm enough to scoop but not rock hard, about 30 minutes. Scoop and roll tablespoon-size balls onto 1 piece of parchment paper; refrigerate.
• Meanwhile, place remaining chocolate in a bowl; microwave on high in 30-second increments, stirring until melted and smooth.
• Working 1 at a time, dip balls in chocolate, tapping off excess. Before chocolate has set, sprinkle with toasted coconut flakes if desired.

VEGAN CHOCOLATE TRUFFLES

Steps:

• Line a baking sheet with parchment paper. In a medium bowl, combine the cashew cream and chocolate chips. Place the bowl over a pan of barely simmering hot water. Stir occasionally until the chocolate has melted and the mixture is smooth, about 2 minutes. Remove the pan from the heat and whisk in the agave syrup, vanilla and orange zest. Refrigerate the mixture until firm, about 1 hour.
• With a small ice cream scoop or a tablespoon-size round measuring spoon, spoon out the mixture onto the prepared baking sheet. With damp hands, roll the mixture into balls and return to the baking sheet. Refrigerate until firm, about 1 hour. Roll the truffles in your desired toppings and serve.
• In a small bowl, combine the water and cashews. Let soak for at least 2 hours or overnight at room temperature.
• In a blender, blend the cashews and water at high speed until creamy and smooth, about 1 minute.

VEGAN CHOCOLATE TRUFFLES

Steps:

• Put the chocolate in a medium heatproof bowl. Tip the milk, sugar and vanilla into a small saucepan, then bring to the boil over a medium heat, stirring occasionally.
• Pour the hot milk mixture over the chocolate, leave to sit for 1 min, then stir until the chocolate has melted and the mix is smooth. Cover and chill for 4 hrs until set.
• Roll teaspoons of the mixture into balls using your hands, then transfer to a small baking tray or plate - you may like to wear gloves. You should have about 20 balls.
• Put the cocoa powder on a shallow plate, and roll the chilled truffles in it until well-coated, tapping off any excess, if needed. Chill until you're ready to gift. Will keep in the fridge for up to four days.

3-INGREDIENT VEGAN CHOCOLATE TRUFFLES

Steps:

• First, make the chocolate ganache. Place 12 ounces of vegan chocolate chips in a medium bowl and set aside.
• In a small saucepan heat the coconut milk to a scald (just before boiling point). A skin will form over the top and the sides will begin to simmer. Remove hot cream and pour immediately over the chocolate chips. Cover for 3 minutes. Remove lid and stir together with a spatula until the chocolate and cream come together to create a homogeneous thick sauce. Do not over mix! Cover and allow the ganache to set up at least six hours or overnight.
• When the ganache is hard, roll mounded teaspoon size balls and place on a baking sheet lined with parchment paper or a silicone baking mat. Freeze for at least 2 hours.
• In a double boiler, gently melt the chocolate and coconut oil until smooth. Insert a toothpick into a frozen truffle and dip into the chocolate. Allow excess chocolate to drip off before placing truffle back on parchment-covered baking sheet to harden. Repeat until all the truffles are dipped.
• Let cool at room temperature until the outside chocolate is completely set. Store in an airtight container at room temperature for up to 7 days.

VEGAN CHOCOLATE TRUFFLES

Steps:

• Prepare the chocolate ganache. Add the chocolate to a mixing bowl.
• Heat the coconut cream to a simmer (you can do this either on a stove top or in the microwave, just be very careful if doing it in the microwave not to overheat and boil it over).
• Pour the simmering coconut cream over the chocolate pieces in the mixing bowl. Leave to sit for around a minute to melt, then mix it into a chocolate sauce.
• Place into the fridge to set. This will take a few hours (2-3 hours, you'll know it's set when you stick a knife into it and it's solid all the way down).
• When set, use an ice cream scoop or a spoon to scoop out even amounts of the ganache and drop it into the cocoa powder, then use your hands to roll it into a ball. The cocoa powder will stop it from sticking to your hands. Place the balls onto a parchment lined baking tray.
• When all the balls are rolled, place into the freezer to harden.
• Prepare the chocolate coating. When the balls are nice and hard, add the chocolate to a microwave safe bowl and microwave in 30-second intervals bringing out to stir every 30-seconds until completely smooth and melted. Add in your coconut oil and stir in.
• Drop the balls into the chocolate one by one and use two teaspoons to manoeuvre the balls in the chocolate and back onto the parchment lined baking tray. Decorate with chocolate shavings.
• Return to the fridge for the chocolate to set and enjoy!

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

2-INGREDIENT DARK CHOCOLATE TRUFFLES

Steps:

• Place finely chopped chocolate in a medium-sized mixing bowl. The finer the chocolate is chopped, the easier it will melt and the quicker the truffle-making process will go.
• In a separate small mixing bowl, add coconut milk and microwave until very warm but not boiling - about 25 seconds (alternatively, heat in a small saucepan over medium heat until just starting to simmer).
• Immediately add coconut milk to chocolate and loosely cover with a cooking lid or towel to trap the heat in. Do not touch for 5 minutes. Then lift cover and use a mixing spoon to gently stir, trying not to incorporate air. Continue stirring until completely melted, creamy, and smooth.
• NOTE: If, for some reason, you have unmelted pieces left, you can microwave the mixture in 10-second increments until completely smooth (just be careful not to overcook or it can affect the integrity of the chocolate).
• Add vanilla at this time and stir (optional).
• Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid. A good test is dipping a knife into the middle of the bowl to see if any chocolate sticks. If it comes out mostly clean, it's ready to scoop. If there's still wet chocolate in the center, continue refrigerating.
• Once chilled and firm, prepare a small dish of cocoa or cacao powder for rolling (optional).
• Use a Tablespoon-sized scoop (such as this one from Amazon) or a Tablespoon to scoop out small balls (see photo), then use your hands to gently but quickly roll/form the chocolate into balls.
• Toss in cocoa or cacao powder to coat and shake off excess (or leave bare), then set on a parchment-lined serving dish. Continue until all chocolate is scooped. There should be about 16 truffles (amount as original recipe is written // adjust if altering batch size), depending on the size of your scoop.
• If any of the chocolate near the center of the bowl was too soft to form, refrigerate that portion for a bit longer before proceeding.
• Enjoy truffles immediately, or refrigerate for 1-2 hours or overnight. This allows them to set and firm up.
• Store truffles covered in the refrigerator for best freshness. To serve, let come to room temperature for 10-15 minutes before serving for optimum creaminess.

VEGAN CHOCOLATE TRUFFLES

Steps:

• Put the cream cheese in a large mixing bowl and beat it with a hand mixer until smooth and creamy.
• With the mixer on low, gradually add the powdered sugar. Once the sugar is incorporated, beat it until fully combined.
• Add the melted chocolate and vanilla, and stir to combine.
• Refrigerate the mixture for 1 hour.
• Shape the mixture into 1-inch balls and roll them in the nuts, cocoa or coconut.
• Store the vegan truffles in an airtight container in the refrigerator for up to 1 week.

CONDENSED MILK TRUFFLES

Steps:

• Watch the video in the blog post for visual instructions.Line a small rectangular mold (mine measures 4.5x6.5 inches resp. 11.5x16.5 cm) with wax paper with an overhang on all sides (for easier removal).
• Pour the condensed milk into a medium bowl. I used homemade vegan condensed milk.If it's too thick (i.e. if you stored it in the fridge), simply microwave it for a couple of seconds or warm it up in a double boiler until it's runny.
• Sift in the cocoa powder in portions, stirring occasionally.
• Once the mixture starts getting very thick, I recommend adding a bit of oil to your hands and kneading the dough until it's smooth.The dough should be soft, smooth, and manageable, but not sticky. If it's too wet, simply add more cocoa powder. If it's too dry, add more condensed milk.
• Transfer the dough to the prepared mold and spread it evenly with your fingers. Chill it for 1 hour in the refrigerator.
• Once chilled, remove the dough from the mold and place it on a cutting board. Sift some cocoa powder over it, then cut it into squares using a sharp knife.
• Either enjoy immediately or round off the edges of each square with your fingers (this step is optional).

HEALTHY VEGAN CHOCOLATE TRUFFLES (PALEO)

Steps:

• Place the dates in a medium bowl and pour hot water over them. Let sit about 5 minutes until softened, then drain. Remove pits and stems.
• Place dates in the bowl of a food processor, along with cocoa powder, coconut oil, and vanilla extract. Secure lid and process until a completely smooth paste. Continue processing until mixture forms a ball. Scrape out of food processor with a spatula into a medium bowl.
• Scoop out rounded teaspoons of the truffle mixture and place balls, without rolling, on a parchment-lined plate. Repeat until all mixture has been divided. Keep a small bowl of warm water near your workstation. Dip your fingers in the water to help remove the mixture from the teaspoon.
• Place truffle balls in the freezer for about 5-10 minutes to firm up. Remove from the freezer then roll all pieces between your palms to create even spheres.

VEGAN CHOCOLATE TRUFFLES

Steps:

• Break Chocolate into pieces and place chocolate in a bowl. In a small saucepan, heat Coconut Milk on low heat until it comes to a full simmer. Do not let it boil.
• Take off the heat and pour hot Coconut Milk over broken chocolate. Let sit for a minute or two.
• After sitting, stir with a spatula until all the Chocolate has melted and you have a smooth Chocolate Ganache.
• Add Vanilla, Espresso Powder, Maple Syrup, Sea Salt and Liquor (if using), to ganache. Stir well.
• Chill your bowl of Ganache in the refrigerator until Ganache has thickened, firm and is scoopable, about 2-3 hours. Stir every 30 minutes or so to ensure it chills evenly.
• Once firm, using a teaspoon, scoop out portions of ganache and roll into balls with clean, cool hands.
• If your palms start to get warm and messy, wash your hands before continuing. Roll truffles in Cocoa Powder to coat.
• Store in refrigerator, and let thaw for 5-10 minutes before enjoying.

EASY VEGAN TRUFFLES

Steps:

• Place pecans and walnuts in a food processor or high speed blender and process until it reaches the consistency of a meal. Remove and set aside in a dish.
• Next, place pitted dates in the food processor and process until small bits remain and/or it forms into a ball.
• Then add in the cocoa powder and 1/2 of the nut meal and pulse. Continue pulsing and adding the nut meal a little at a time until a loose dough is formed. You may not need to use all of the nuts, which is fine because you can use any leftovers for topping the truffles.
• Once you have a dough that's easy to form into balls, scoop out 1 Tablespoon amounts and roll/carefully form into balls. (If they aren't quite forming, hold in your palm and let the heat of your hand warm them, then gently shape into a loose ball.) Set on parchment paper and place in freezer to chill - you should have about 14 truffles.
• In the meantime, melt chocolate in a double boiler or in the microwave in 30 second increments. Be careful not to overheat. Once melted, stir in coconut oil to help the chocolate thin and ease the dipping process.
• Remove truffles from freezer and, one at a time, dip them into the melted chocolate. Use a fork to remove them and tap away excess chocolate. Transfer back onto parchment paper and top with sea salt, crushed pecans, or cacao nibs.
• Repeat until all truffles are dipped. Let set at room temperature. Store leftovers in an airtight container at room temperature. Transfer to freezer for longer term storage.

VEGAN CHOCOLATE TRUFFLES

Steps:

• Drain soaked cashews and add to a food processor along with all the other ingredients*.
• Whizz until completely smooth.
• Taste and adjust flavour accordingly.
• Put the mixture (keeping it in the food processor but you can transfer to a bowl if you wish) into the fridge and leave for 2 hours to harden - the mixture should be hard enough to easily shape into balls.
• Sprinkle cocoa powder onto a plate.
• Use two teaspoons to make teaspoon-sized balls of the mixture, then use your hands to roll the mixture in the cocoa powder.
• Repeat for the rest of the mixture.
• Keep truffles in an airtight container in the fridge for up to 5 days.

CHOCOLATE TRUFFLES (VEGAN)

Steps:

• Melt chocolate and non-dairy milk in microwave.
• Mix together melted chocolate/milk with nut butter and vanilla in a food processor or mixer until well blended.
• Chill for at least one hour.
• Scoop out chocolate mixture to form small balls and roll in chocolate powder or crushed nuts or coconut - just about any combo you'd like.
• Serve immediately or place back in fridge if serving the next day.

VEGAN TRUFFLES

Steps:

• Put cashews and cold water in a blender and blend at high speed for 1-2 minutes (yes a long time).
• Scrape the sides down and blend again until the mixture is the consistency of heavy cream.
• Meanwhile, in a double boiler heat the chocolate until it's all melted.
• Cool the chocolate until it's comfortable to work with and fold in the cashew cream (making sure not to stir too fast or you'll create bubbles).
• Cool in the fridge for 2 hours (to set).
• Take out a small ball, roll in cocoa powder and store in fridge/freezer.
• Repeat until done.

CHOCOLATE TRUFFLES

Steps:

• *For many different flavor ideas, including coffee, raspberry, coconut, and peppermint truffle, be sure to scroll up earlier in this post!To make the chocolate truffles, chop chocolate finely so it will melt more quickly and evenly. If using coconut milk, be sure it's the full-fat canned type. Heat the milk or cream just until it barely begins to boil. Pour over the chocolate, add the salt and vanilla if using, and stir until smooth. Refrigerate at least 2 hours, or until firm enough to scoop out and roll balls with your hands or a mini cookie scoop. If desired, roll truffles in cocoa powder, sprinkles, crushed walnuts or almonds, coconut, powdered sugar, or melted chocolate. Set on a parchment-lined plate, and refrigerate or freeze until ready to serve. Leftover truffles can be refrigerated for 1-2 months. View Nutrition Facts