There is no occasion where serving a plate of homemade chocolate truffles doesn’t feel incredibly classy and extra. However, when you realise just how easy they are to make, you will likely want to make them for every gift basket or dinner party!
And if you have any friends or people in your life who are after a dairy-free and vegan option, then you’ll be happy to know that these truffles are made without cream or butter! Rolled in cocoa powder (or your choice of coating), they are rich, indulgent and super delicious.
How to Make Chocolate Truffles Without Using Cream
Making these truffles really couldn’t be simpler but because they use so few ingredients, I recommend using the nicest chocolate you can. It will make a big difference.
Now, first off, you want to gently heat up your coconut milk – the cream substitute. Make sure you’re using full-fat coconut milk as the ganache won’t set up properly with a light option.
Add the coconut milk to a small saucepan and set it over medium heat. Slowly heat the milk up, swirling every so often, until it’s very steamy and some bubbles begin to appear underneath the surface, but don’t allow it to fully come to a boil. If the milk is too hot, it can cause your ganache to separate.
While you’re heating up the coconut milk, go ahead and finely chop your chocolate and add it to a mixing bowl.
Also add in some coconut oil (this will help it set up) and, if you want to be really indulgent, a splash of brandy, rum or whisky. You can also absolutely leave the alcohol out, however, similarly to how you can make rum balls without rum!
Pour the hot coconut milk over the chocolate, cover the bowl and let stand for about 5 minutes, undisturbed, to allow the chocolate to melt.
Then, starting from the centre and working your way outward, gently stir the ganache until it’s fully emulsified and glossy. Then, move the ganache to the fridge for a couple of hours to get it to set up completely.
Once the ganache is set, add a bit of cocoa powder to a shallow dish – you can also use chopped nuts or unsweetened desiccated coconut.
Remove the ganache from the fridge and use a tablespoon to scoop small balls from the ganache. Roll it between your hands (I find it easiest to roll closer to my fingertips rather than my palms because my hands get very hot) to get it in a spherical shape.
Roll the ganache ball in the cocoa powder and then you’re done! That’s really all there is to making homemade truffles.
Vegan Chocolate Truffles without Cream
Ingredients
- 150 ml (⅔ cup) full-fat coconut milk
- 180 g (6 oz) dark chocolate finely chopped
- 20 g (5 tsp) coconut oil
- 30 ml (2 tbsp) brandy, rum or whisky optional
- Unsweetened cocoa powder for rolling (see note 1)
Instructions
- Add the coconut milk to a small saucepan and set over medium heat. Gently heat the milk, swirling every so often, until small bubble begin to appear underneath the surface but it's not quite simmering. Remove from the heat and let stand for 30 seconds.
- Add the chocolate, coconut oil and brandy if using to a medium mixing bowl. Pour over the hot coconut milk. Cover the bowl with an inverted plate or cutting board and allow to sit for at least 5 minutes – just to melt the chocolate.
- Starting from the middle and working out, use a silicone spatula to stir the chocolate into the coconut milk until the mixture is thickened and glossy and the chocolate is completely melted (see note 2). Move the refrigerator until completely set – about 2 hours.
- Add the cocoa powder (see note 1) to a shallow dish. Remove the ganache from the refrigerator. Use a sturdy spoon or tablespoon measure to scoop tablespoon-sized balls from the ganache. Roll the ganache in your hands (see note 3) to make the truffle spherical, then roll it in the cocoa powder. Repeat with the remaining genache.
Notes
- You can also roll the truffles in unsweetened desiccated coconut or finely chopped toasted nuts.
- If you still have bits of unmelted chocolate, microwave the ganache in 15-second bursts, stirring in between, until the chocolate is completely melted.
- If the room or your hands are warm, consider cooling them with an ice pack to make things quicker. Note that these will be more difficult to make on a warm day.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Perfect for a classy dessert or a tasty holiday gift, these truffles are incredibly decadent and also happen to be made without cream – making them dairy-free and vegan!
Do you want to make vegan chocolate truffles? Have any questions about this recipe? Let me know in the comments!
