Amazing Vegan Chocolate Truffle Recipe (Easy No Roll!) (2024)

Feel like a true domestic goddess when you serve a plate of these homemade vegan chocolate truffles at your next dinner party or take them to someone else’s home as a gift to your host!People love homemade truffles and everyone will think you have gone to such efforts for them.Little do they know that these vegan truffles only take 10 minutes to make using 5 simple ingredients!I’ve dispensed with the mess in this recipe too - no rolling and getting hands covered in chocolate and cocoa powder with this clever little hack!Chocolate lovers unite - this is the recipe for you!

“These truffles are amazing!If you’d said you’d bought them at a swanky Parisian patisserie, I’d have believed you!” (praise indeed from a gorgeous dinner party guest!)

I have made a fair few chocolate truffles in my time but each time I do, I vow never to make them again because I just get so frustrated with the mess!Hands covered with chocolate ganache that is melting too quickly and not rolling fast enough, and cocoa powder everywhere!Really, frustration levels off the charts (much the same as my sentiments about making homemade sushi – hence, I will only ever make sushi bowls instead!).

But, I love the taste of homemade truffles and, well, the vegan truffles that I buy are so crazy expensive that it really is an extravagance that I can do without!So, I wanted to try again experimenting with the process to make it less messy and less stress-inducing!

I decided to try out an idea…

• After making the vegan ganache, I poured it into a tupperware lined with baking paper and put it in the fridge to cool.
• Once cooled, I just lifted the baking paper out and used a sharp knife to cut the ganache into small squares.
• Then I sieved some cacao powder into the Tupperware and emptied the little ganache squares into it, put the lid on, gave it a shake and then put the box in the fridge.

To my delight, it worked!Not only was it mess-free, but it was all super quick and easy and still looked impressive and sophisticated!

These truffles are now a regular at my dinner parties and the best thing is that you can change up the flavourings to match the meal you are making!So, for Middle Eastern meals, I might add rosewater, rose petals and pistachios.Or for Indian meals, I might add some coffee and cardamom.The possibilities are endless!

Ingredients Notes

• Dark Chocolate– use vegan dark chocolate that has a cocoa solid content of 70% or higher. In the US, I think this is called dark bittersweet chocolate. I like to use Lindt 70% chocolate which is accidentally vegan but check the ingredients label wherever you are in case they have different recipes for different markets.You could use vegan chocolate chips if you can find them with a high enough cocoa content.

• Coconut Cream– Use canned full-fat coconut cream. The fat is really important to help set the ganache so shake the can thoroughly before opening to make sure it is well mixed.The thicker the coconut cream, the richer and firmer the truffles. If you cannot find canned coconut cream, you can use the cream from a can of coconut milk. Just put the can into the fridge overnight then when you open the can, scoop out the coconut cream from the top. If you want a lighter, softer truffle, you could use coconut milk instead but make sure to shake the can really well before using so that you get the creamy milk not just the watery milk which will not set.

• Vanilla Extract– use good quality vanilla extract not vanilla essence which is synthetic and adds an unnatural flavour.If you do not have vanilla extract, it can be omitted.

• Salt– it needs to be fine salt so that it melts easily with the chocolate.Only a little pinch is needed just to enhance the flavours.I use Himalayan pink salt.

• Cocoa powder– you can use cocoa powder or the less refined cacao powder.I use the latter.Use whichever you have in your kitchen.

Please see the printable recipe card at the bottom of this post for full list of ingredients and their quantities.

How To Make This Recipe

Step One – Make the ganache

Stovetop or microwave method:

Heat the coconut cream either in a small saucepan set over a medium high heat or in a small jug in the microwave (1½ minutes), until just starting to boil.

At the point of boiling, remove the coconut cream from the heat and add the rest of the ingredients (except the cocoa powder).Then stir constantly until the chocolate has melted and you have one smooth liquid.

Thermomix Method:

Put all the ingredients (except the cocoa powder) into the TM jug, put the lid on (with MC in) and set to 2 minutes / 50°C / sp. 2.Scrape down the sides then set again to 1 minute / 50°C / sp. 2.

Step Two – Set the ganache.

Pour the melted chocolate mixture (vegan ganache) into a shallow container lined with baking paper.

(Sprinkle over any toppings you would like at this point – see variations section below for ideas).

Put the lid on or cover with cling film then place in the fridge for at least 2 hours.

Step Three – Cut the ganache.

See Also

Vegan Stuffed Pepper Casserole Recipe | The First MessEgg Bites Recipe - Spinach and Feta Egg Bites — THE HEAPING HARVESTThe Ultimate Vegan Snack Board (3 dip recipes!) | The First MessMy Gluten Free Eton Mess Traybake Recipe (dairy free option)

Take the chilled ganache out of the fridge and carefully lift the baking paper out of the container onto a chopping board.

Using a sharp knife, cut the ganache into small squares.

Step Four – Dust the outsides.

Sift cocoa powder into the bottom of the empty container and then add the cut ganache squares. Sift some more cocoa powder over the top of the truffles and then put the lid on the container.

If the squares are still fridge cold, give the container a shake to disperse the cocoa powder all over the outsides of the ganache squares.If the squares have warmed a little and are starting to go soft, put the container back in the fridge and shake it when they have chilled again.

Step Five – Store until ready to serve.

Place the container back in the fridge (or store in the freezer), until ready to serve.

This is a summary only. Please see the printable recipe card at the bottom of this page for full instructions.

Tips for Success

There are a few key points to remember when making this recipe.

• Cut the chocolate before melting.To help the chocolate melt quickly (before the coconut cream cools too much), you need to cut the chocolate into quite small pieces. Think of the size of chocolate buttons or chocolate chips.

• [This is less important in the Thermomix which melts the chocolate while keeping the temperature at the correct setting. For melting in the Thermomix I just break up the chocolate along the pre-cut lines of whichever packet I'm using.]

• Do not overheat the chocolate!Although it is tempting to think of just boiling up all the ingredients together, it just won’t work!Chocolate is a temperamental ingredient and needs to be handled with care.Overheating the chocolate will cause it to seize and go bitty and dry and you will end up throwing the whole lot away. Just follow my instructions, however, and you will have no problems at all.

• If adding flavourings,do not add too much excess liquidor else the ganache will not set.

• Use a shallow dishto set the ganache so that you can have a thinner layer.These truffles are very rich and so you do not want to make them too big or else they will be difficult to eat.The smaller the better I think, then your guests can go back for seconds (and thirds, fourths, fifths…) instead!

• Gifts– of course, they also make the perfect gift for taking with you to other people’s houses!Keep a batch of these truffles in the freezer ready to take a few in a small box for gifts whenever you need them!(Thanks to my friend Ailsa who gave me this fabulous idea!)

• For Valentine's Day!What could be more perfect than a carefully crafted box of delightful homemade vegan chocolate truffles for your romantic Valentine's gift?

To control the temperature more carefully, chocolate is often melted in a bowl set over a pan of water (a double boiler or bain marie) rather than directly over the heat itself.Even then, it can seize at any time if you do not stir it enough or the boiling water under the bowl gets a little too hot and at that point, your chocolate is ruined – it goes hard and bitty and really the only thing you can do is start again.But this never happens with the Thermomix because you can melt the chocolate at exactly 50°C and it constantly stirs the chocolate which prevents hotspots.In other words, it is perfect for chocolate cooking!

Without a Thermomix, the best method is to heat the coconut cream to just the point at which it starts boiling, then remove it from the heat and add the chocolate to melt in the hot liquid, while stirring constantly.If the chocolate pieces are cut small enough, the chocolate should melt fully before the coconut cream has cooled too much and you will not have to deal with the problems of chocolate seizing! Heating the coconut cream is very easy in a jug in the microwave!

When you make these truffles, always make a bigger batch than you need so that you can freeze some for when you quickly need a gift to take to your best friend or you’re going out for dinner and forgot to get anything to take to the host!Homemade chocolate truffles are everyone’s favourite gift and no-one will know that you made them ages ago and just grabbed them from the freezer!

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