Bittersweet Dark Chocolate Truffles Recipe | Vegan

Bittersweet Dark Chocolate Truffles Recipe

 

My husband recently read the second book from author Rip Esseystyn entitled My Beef With Meat. This book goes hand in hand with the Engine 2 Diet which goes into detail about why eating a plant rich, no meat and no dairy diet is good for you. We recently needed a dessert item to bring to our last family gathering and just reading this recipe made his mouth water… so away he went in the kitchen on his first venture making vegan truffles!

Beware… these are for serious dark chocolate lovers. They are dark, rich and bittersweet.

 

Prep Time 10 minutes    Cooling Time 3 hours    Makes 30-40 Truffles

You will need:

8 ounces of 70-78% dark chocolate (in bar form, not chocolate chips)

3/4 cup unsweetened soy milk or almond milk

1 1/2 teaspoons pure vanilla extract

1/2 cup sweetened sifted cocoa powder for dusting

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On a dry cutting board chop the chocolate into fine pieces. This will ensure even melting.

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Transfer the chocolate to a 3 or 4 cup glass or metal bowl.

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Bring the non-dairy milk to a gentle boil over medium heat. When you see bubbles around the sides, remove the pan from the heat and add the vanilla extract. Wait 30 seconds and then test the heat of a few drops of milk on your wrist… it should feel very hot, but not scalding.

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While at this heat, pour the non-dairy milk/vanilla extract mixture over the chocolate all at once.

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Mix gently with a whisk from the center out only until the mixture, now called genache, is perfectly smooth. If you mix too much the mixture will become grainy.

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Pour the gnashe into a shallow dish such as a pie plate…

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and press a piece of parchment paper or plastic wrap directly on the surface of the genache. Refrigerate until it is no longer liquid, typically 2 to 3 hours. The genache can be refrigerated at this point for up to 3 days.

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Sift the cocoa powder to ready it for dusting.

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Remove the parchment paper from the now firm genache.

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Use one spoon to scoop 1/4 inch pieces of genache and another spoon to push it off the spoon and into the cocoa powder. When a dozen or so pieces have been made use your hands to shape them into irregular rounds, then roll in the cocoa powder until coated. Repeat until all the truffles are made.

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To store and serve the truffles , place them in a single layer dish, separating them with parchment or wax paper. Refrigerate for up to 1 week or freeze for up to 1 month. The extra cocoa powder coating will keep the truffles separate.

Allow 15 to 20 minutes for the truffles to come to room temperature before serving.

5.0 from 4 reviews
Bittersweet Dark Chocolate Truffles Recipe | Vegan
a traditional truffle recipe turned vegan
Author:
Recipe type: dessert
Serves: 30-40 pieces
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 8 ounces of 70-78% dark chocolate (in bar form, not chocolate chips)
  • ¾ cup unsweetened soy milk or almond milk
  • 1½ teaspoons pure vanilla extract
  • ½ cup sweetened sifted cocoa powder for dusting
Instructions
  1. On a dry cutting board chop the chocolate into fine pieces. This will ensure even melting.
  2. Transfer the chocolate to a 3 or 4 cup glass or metal bowl.
  3. Bring the non-dairy milk to a gentle boil over medium heat. When you see bubbles around the sides, remove the pan from the heat and add the vanilla extract. Wait 30 seconds and then test the heat of a few drops of milk on your wrist... it should feel very hot, but not scalding.
  4. While at this heat, pour the non-dairy milk/vanilla extract mixture over the chocolate all at once.
  5. Mix gently with a whisk from the center out only until the mixture, now called genache, is perfectly smooth. If you mix too much the mixture will become grainy.
  6. Pour the gnashe into a shallow dish such as a pie plate...
  7. and press a piece of parchment paper or plastic wrap directly on the surface of the genache. Refrigerate until it is no longer liquid, typically 2 to 3 hours. The genache can be refrigerated at this point for up to 3 days.
  8. Sift the cocoa powder to ready it for dusting.
  9. Remove the parchment paper from the now firm genache.
  10. Use one spoon to scoop ¼ inch pieces of genache and another spoon to push it off the spoon and into the cocoa powder. When a dozen or so pieces have been made use your hands to shape them into irregular rounds, then roll in the cocoa powder until coated. Repeat until all the truffles are made.
  11. To store and serve the truffles , place them in a single layer dish, separating them with parchment or wax paper. Refrigerate for up to 1 week or freeze for up to 1 month. The extra cocoa powder coating will keep the truffles separate.
  12. Allow 15 to 20 minutes for the truffles to come to room temperature before serving.

Enjoy!

Comments

  1. Sherri Lewis says:

    Oh those look delicious! My daughter loves making stuff like this…. will have to give her this recipe.

    • Let me know if she tries it Sherri! I might try my hand at it next time. Hubby had great intentions… they weren’t pretty but they tasted good!

  2. Jenilee says:

    Yum! I love dark chocolate!

  3. These look delicious! I’m definitely going to have to try them.

  4. I make Truffles all of the time at Christmas and why only then, I have no idea! I’m going to have to try these with the Almond Milk.

  5. marissa lee says:

    i love me some chocolate..this look yummy.

  6. marissa lee says:

    i love me some chocolate..this look yummy.

  7. Michelle Lee says:

    Okay, I definitely need to try these. I’ve been trying to eat Paleo but I’m missing chocolate for sure. Today seems like a good day for a treat! :)

  8. Elisabeth says:

    I definitely consider myself a serious dark chocolate lover and will be trying these! Thanks!

  9. They look delicious! My sister in law makes truffles all the time…..yours look like a lot less time than hers…thanks for sharing!

  10. looks delish!!

  11. Julie Wood says:

    These Dark chocolate truffles look so delicious and a healthy treat to make for the family. I would like to give this recipe a try and see how it tastes. I have never had a truffle.

  12. oh my goodness, I just happen to have all the ingredients! these truffles are one of the “hit the spot’ recipes, you only need to have one to satisfy that craving – I hope! I’m going to make these – asap!

  13. Mya Murphy says:

    I am totally interested in eating more vegan foods. I love cheese and dairy too much to make a total switch. But these look totally awesome! Thank you for the recipe!

  14. Sandy VanHoey says:

    I want one…haha, I love dark chocolate, now I’m craving something sweet. Gosh, they look great

  15. Christina A. says:

    Oh my! Looks delicious! Now I am hungry

  16. judy gardner says:

    my sister loves almond milk and bittersweet chocolate so she will love this!

  17. judy gardner says:

    these look wonderful – great treat for Christmas!

  18. MMMMmmmmmmm CHOCOLATE

  19. I’d love to make truffles without using heavy cream – this is a great recipe I can’t wait to try!

  20. Michael Lambert says:

    Will have to see about making these for my wife since she loves dark chocolate. They sound very easy to make.

  21. Thanks for sharing the truffles recipe. I look forward to trying it.



 

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