Vegan Chocolate Truffles (3 Flavors)
You don’t need dairy to make ridiculously good chocolate truffles. Coconut cream does all the heavy lifting here, creating that silky ganache base that holds together perfectly.
I’m giving you three flavor variations that actually taste different from each other. No subtle nonsense – these are bold, distinct flavors.
Coconut Cream Makes the Magic
Full-fat coconut milk is your secret weapon, but only the thick cream that separates at the top. Chill your can overnight so the cream solidifies completely. You want zero watery coconut milk mixing in – it’ll make your ganache too loose to roll properly.
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Temperature Control Prevents Disasters
Heat your coconut cream just until it steams, not bubbles. Boiling breaks the emulsion and leaves you with grainy chocolate instead of smooth ganache. Pour it over chopped chocolate and let physics do the work – the residual heat melts everything gently.
Rolling Technique Saves Your Sanity
Wet your hands with cold water before rolling each truffle. The moisture prevents sticking without adding extra ingredients. Work fast – your body heat will soften the ganache quickly. If it gets too soft, pop the bowl back in the fridge for 10 minutes.
Avoiding Ganache Separation Issues
- If your ganache looks broken or oily, add 1 tablespoon of cold coconut cream and whisk vigorously to bring it back together.
- Make these up to one week ahead – they actually taste better after the flavors meld in the fridge.
- Can’t find pistachio paste? Blend 1/4 cup shelled pistachios with 1 teaspoon coconut oil until smooth.
Frequently Asked Questions
Which chocolate percentage works best for these?
Stick with 70% dark chocolate. Higher percentages make the ganache too bitter, while lower percentages won’t set properly with coconut cream.
How long do these keep at room temperature?
Only about 2 hours before they start softening. Store them in the fridge and bring to room temperature 15 minutes before serving.
Will regular coconut milk work instead of full-fat?
No, light coconut milk has too much water and won’t create the thick ganache base you need for rollable truffles.
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Vegan Chocolate Truffles (3 Flavors)
Ingredients
Base
Classic Coating
Coffee Flavor
Pistachio Coating
Pistachio Flavor
Orange Flavor
Orange Coating
Equipment Needed
- Medium saucepan
- Fine mesh strainer
- Large mixing bowl
- Small mixing bowls (3)
- Measuring spoons
- Sharp knife
- Cutting board
Instructions
- Separate coconut cream: Scoop only the thick cream from the top of the chilled coconut milk can, leaving the watery liquid behind. Measure 3/4 cup of cream.
- Heat coconut cream: Heat coconut cream in a medium saucepan over medium-low heat until it just begins to steam, about 3-4 minutes. Do not let it boil.
- Combine chocolate and cream: Place chopped chocolate in a large bowl. Pour hot coconut cream over chocolate and let sit for 2 minutes without stirring.
- Create ganache base: Whisk mixture from center outward until completely smooth. Stir in coconut oil, vanilla, and salt until glossy.
- Flavor ganache portions: Divide ganache evenly among three small bowls. Stir espresso powder into first bowl, pistachio paste into second bowl, and orange zest plus orange extract into third bowl.
- Chill ganache: Cover each bowl and refrigerate for 2 hours until firm enough to roll but not rock hard.
- Roll truffles: With damp hands, roll each portion into 8 walnut-sized balls, wetting hands frequently to prevent sticking.
- Coat truffles: Roll coffee truffles in cocoa powder, pistachio truffles in chopped pistachios, and orange truffles in powdered sugar mixed with remaining orange zest.
Nutrition Facts
Per Serving (1 truffle)
