3 INGREDIENT VEGAN CHOCOLATE TRUFFLES #3 #INGREDIENT #VEGAN #CHOCOLATE #TRUFFLES Langsung ke konten utama

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BEEF AND BROCCOLI #BEEF #AND #BROCCOLI

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3 INGREDIENT VEGAN CHOCOLATE TRUFFLES #3 #INGREDIENT #VEGAN #CHOCOLATE #TRUFFLES

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3-Ingredient Vegan Chocolate Truffles

Make your Christmas chocolates at home with this simple 3-ingredient Vegan Chocolate Truffle recipe. A rich and decadent chocolate ganache base covered in a crisp chocolate coating, these truffles make the perfect DIY gift. 
  • Prep Time      : 20 mins
  • Resting Time : 20 mins
  • Total Time     : 20 mins

  1. Course: Dessert
  2. Cuisine: Vegan
  3. Keyword: Vegan Chocolate Truffles
  4. Servings: 24 truffles
  5. Calories: 156 kcal
Ingredients
  • Vegan Truffles
  • 24 ounces vegan chocolate chips, divided
  • 1/2 cup full-fat coconut milk
  • 1 tbsp coconut oil
Instructions

1. First, make the chocolate ganache. Place 12 ounces of vegan chocolate chips in a medium bowl and set aside. 

2. In a small saucepan heat the coconut milk to a scald (just before boiling point). A skin will form over the top and the sides will begin to simmer. Remove hot cream and pour immediately over the chocolate chips. Cover for 3 minutes. Remove lid and stir together with a spatula until the chocolate and cream come together to create a homogeneous thick sauce. Do not over mix! Cover and allow ganache to set up at least six hours or overnight.

3. When the ganache is hard, roll mounded teaspoon size balls and place on a baking sheet lined with parchment paper or a silicone baking mat. Freeze for at least 2 hours.

4. In a double boiler, gently melt the chocolate and coconut oil until smooth. Insert a toothpick into a frozen truffle and dip into the chocolate. Allow excess chocolate to drip off before placing truffle back on parchment-covered baking sheet to harden. Repeat until all the truffles are dipped.

5. Let cool at room temperature until the outside chocolate is completely set. Store in an airtight container at room temperature for up to 7 days.

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