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

truffles1

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

truffles2

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

truffles3

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.

truffles4

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

truffles5

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.

truffles6

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

truffles7

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.

truffles8

Sift the cocoa powder to ready it for dusting.

truffles9

Remove the parchment paper from the now firm genache.

truffles11

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.

trufflesfinal

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!

    • You and me both Jenilee. Hubby had to smack my hand a few times to keep me out of it LOL

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

    • Let me know how you like them Nicole! They are definitely RICH 🙂

  4. Lyn says

    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. polly says

    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. rachel says

    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. Rosie says

    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. Rosie says

    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. Stephen says

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

  22. Misty thompson says

    Trying these this week. May try crushed freeze dried strawberries instead of cocoa for valentine’s.

  23. G K says

    This is the perfect way to use up the extra almond milk I have.

  24. Jun says

    Hi!

    First off, many thanks for the recipe! I’m so glad to have found your truffle recipe that uses soy instead of cream.

    I made these last night, and left the ganache to set in the fridge. I popped them out this morning to form them into balls, but have found my ganache to be runny still. What have I done wrong? I followed your recipe exactly, except i cut it down in half to yield less. Any suggestions on how to thicken it?

    Thank you!

Add Your Comment

*

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.