Vegan Chocolate Truffles

4.67 from 3 votes

This trio of Vegan Christmas Chocolate Truffles is beautiful, indulgent and tastes divine. They are also very easy to make. They make the perfect last minute gift for loved ones, or you can eat the lot yourself!

Prep Time1 30

Refridgeration / freezing time6

Total Time7 30

Course: Dessert, petit fours, sweet

Cuisine: Chocolate

Servings: truffles

Calories: 113kcal

Author: Vanessa Sturman

Equipment

Saucepan
Glass bowl (or bowl to melt the chocolate over boiling water)
Tray
Baking parchment

Ingredients

Basic Truffle Mix

300 g dark chocolate, chopped
50 g coconut oil
400 ml full fat coconut milk standard tin/can

For Chocolate Orange Truffles

½ teaspoon orange essence
200 g dark chocolate, chopped for covering the truffles
Candied orange thinly sliced, for decorating

For Chocolate Orange Pecan Truffles

½ teaspoon orange essence
40 g pecans very finely chopped
200 g dark chocolate for covering the truffles
Candied orange thinly sliced, for decorating
Extra pecans cut into small slices, for decorating

For Vanilla White Chocolate truffles

1 teaspoon vanilla essence
200 g vegan white chocolate for covering the truffles - check online, healthfood shops or at mainstream supermarkets
Extra vegan white chocolate shaved or grated, for decorating

Metric - American

Instructions

To make the basic truffle mixture

To make the basic truffle mix, melt the chocolate and coconut oil in a glass dish over boiling water.
Remove dish from the heat and whisk in the coconut milk.
Divide the mixture into 3 bowls (one for each of the flavours of truffle).

To flavour your truffles

For the chocolate orange truffles add the orange essence. Mix well.
For the chocolate orange and pecan truffles add orange essence and finely chopped pecans. Mix well.
For the vanilla truffles, add the vanilla essence. Mix well.
Put all three bowls in the fridge for at least 5 hours to fully firm up.
After the truffle mixes are firm, use a teaspoon to spoon out the mixture. Roll up each teaspoon of mixture in your hands to make small balls, about half the size of golf balls.
Set out the truffles on trays covered in baking parchment, making sure you know which flavour is which. Once you have done this, put them all in the freezer for at least 3 hours (this stops them melting when dipped in chocolate).

Covering the truffles in chocolate and decorating

Put a glass bowl (or heat-proof bowl) over boiling water, and melt the chocolate to cover the truffles in.
For the orange truffles, or orange and pecan truffles, melt the dark chocolate. For the vanilla truffles, melt white chocolate. Best to do these one at a time.
Using a fork (or a specialised chocolate dipping tool - you can get these cheaply online) dip the frozen truffles one by one into the melted chocolate, and place on a tray covered with baking parchment.
Immediately decorate each truffle while the chocolate is still melted. For the orange chocolates, put two thin slices of candied orange across the top. For orange and pecan chocolates put one slice of candied orange and one slice of pecan across the top. For vanilla truffles, sprinkle with grated white chocolate.
Put all covered and decorated truffles in the fridge for an hour or so to set. Then they can be served.
The truffles will last in the fridge for around 2 weeks, if not longer. They can also be frozen.

Nutrition