Difficultly – Easy
- Dairy Free
- Vegan
Simple vegan chocolate truffles, easy to make and don’t require any baking. Make for a loved one, friends, family, or even yourself. If you’re a chocolate lover vegan or not, you will love these easy to make chocolate truffles.
Cooks Notes
Chocolate – For this recipe you need a good quality dark chocolate that contains 70% cocoa solids.
Cream – You can use any Dairy free double cream alternative for this recipe.
Coatings – You can add other coatings to the truffles such as Icing sugar, cocoa powder or chopped flaked almonds.
Tips: It is best to leave the ganache to fully set overnight, this will help with rolling and coating the individual truffles.
If you wish to add a nutty flavour to the ganache then carry out the optional step in the recipe below. You must ensure that you make the hazelnuts into as fine a crumb as possible otherwise the ganache will become too grainy.
A Simple Vegan Chocolate Velvet Truffle Recipe
Equipment
- Pan
- Heatproof Bowl
- 18 Petit Four Cases
- Cheese grater
- 4 Plates or bowls for the coatings
Ingredients
- 100 grams Good quality dark chocolate 70% Cocoa solids
- 90 ml Vegan/dairy free double cream,
- 1 tsp Vanilla Extract
- 20 grams Vegan butter
To coat the truffles
- 20 grams Dark Chocolate grated
- 10 grams Dried Raspberries
- 50 grams Pistachios
- 30 grams Desiccated coconut
Optional
- 30 grams Hazelnuts
Instructions
- Break 100g of dark chocolate into small chunks and place in a heatproof bowl.
- Put the 90ml of cream, 1 tsp of vanilla extract and 20 grams of butter into a pan and gently heat just to simmering point. As soon as it begins to simmer take of the heat.
- Pour the warm cream over the chocolate and stir until the chocolate has melted. (If the chocolate doesn't completely melt then pour the ganache into the pan and gently heat, stir continuously until the chocolate has completely melted and you have a smooth ganache).
- Leave the ganache to cool, then place in the fridge for a minimum of 4 hours to set.
- Optional – About 15 minutes before you take the ganache out of the fridge, place 30 grams of hazelnuts into a food processor and blend on high until you get a very fine crumb. Take the ganache out of the fridge and put it in the food processor with the fine hazelnut crumb and blend together until you have a smooth ganache once again. Place the ganache in a bowl and clean the food processor before the next step.
Coating the truffles
- Put 50 grams of pistachios in the food processor and blend until you have a fine crumb. Place the pistachio crumb into a bowl or on a small plate. Then clean the food processor so you don't get any of the pistachio in the next coating.
- Put 10 grams of dried raspberries in the food processor and blend it as fine as possible. Then place in another bowl.
- Grate 20 grams of dark chocolate onto a plate or bowl.
- Measure 30 grams of desiccated coconut and put in a forth bowl/plate.
- Take the ganache out of the fridge (if you haven't already done so). Using a teaspoon scoop a little of the ganache and roll in the palm of your hands to make a ball of approximately 2 – 2.5cm in diameter. Then roll the truffle ball in one of the coatings.
- Place the truffle in a petit four case to finish.
- Repeat steps 5 and 6 until you have approximately 18 chocolate truffles. Store in the fridge and consume within one week.
