If you love chocolate truffles, then you’re going to love this very easy to follow recipe to make your very own truffles at home.
I love chocolate truffles. However, a lot of store bought ones contain a lot of heavy creams and other dairy products, which don’t go down well and my body hates me for it. So to make a vegan version. Well, let’s just say, though the sugar is no doubt bad for me (actually there is no doubt there LOL), as there is no dairy in my own homemade truffles, I don’t feel so bad after eating them.
Of course, for anyone who is okay with dairy, you can easily replace the vegan cream option with normal double cream, which I will detail in the recipe below.
Chocolate truffles also make a cute gift for loved one, for birthday’s, Easter, or any other special occasion.
And if thought they were way to complex to make, they aren’t. In-fact recipes have come a long long way since, well let’s just say over the last twenty years or more (and then some). With so many budding food enthusiasts spending countless of hours in the kitchen creating delicious and easy recipes (so we don’t have to), most version os complex old recipes today, are way easier to make, with less ingredients and less time being spent in the kitchen. Thank you Jamie Oliver for your ten and fifteen minutes meals – am I right?
Homemade chocolate truffles are an impressive gift to make, and an even more impressive after dinner treat to make when you are hosting a dinner party. Not only will they one gone in minutes (literally), most people will assume you are bit of a self taught chef if you can master the art of truffles. Little do your peeps now, just how easy they really are to make.
This recipe uses dark chocolate, but you can use whatever type of chocolate you like. Whether you prefer a dairy milk chocolate, vegan chocolate, our any other type of dairy free chocolate. Use your imagination and pick some ingredients you’d like to have in your truffle. you can even swap the chocolate portion of the recipe with crushed hazelnuts or pistachios.
What you’ll need:
- 250g of high quality dark chocolate, or any other replacement you want to use if not using chocolate.
- 170ml of coconut cream. Make sure to use tin only, and refrigerate the cream overnight so it’s super thick to use when making your truffles the following day. If using normal cream, make sure you use a thickened cream.
- 1 tablespoon of glucose syrup. Or you can use a rice syrup, maple syrup or honey – agave is also a great replacement. But make sure the agave isn’t too runny. It must be thick.
- 20g unsalted nut butter. I use one made from almonds, but you can also use a dairy free olive butter. Of course, if dairy doesn’t bother you, then normal butter is fine.
- High quality cocoa for rolling your truffles in afterwards. You can also use chocolate sprinkles out grated chocolate as well. If you want to lessen the sweetness of the truffles, replace with unsalted crushed macadamias, almonds or cashews. Yum.
For my recipe, I chose to use a diary free dark chocolate, coconut cream, Rice syrup, almond butter and then rolled the truffles with crushed almonds. Delicious.
Here’s how you make them:
- Place the chopped chocolate (or your alternative) into a large heatproof bowl.
- In a small saucepan over low heat, bring the cream of your choice and syrup of your choice to a simmer and then remove from the heat.
- Pour the mixture of the chocolate in the heatproof bowl and allow to stand for fifteen minutes.
- Using a rubber spatula or wooden spoon, carefully stir through the mixture so it folds together too form a delicious ganache like texture, which should look creamy, smooth and chocolatey.
- Add in the butter of your choice and continue to gently stir through so it’s all melted and blended together.
- Cover the bowl and place into the fridge for around ten to twenty minutes so the texture lightly hardens. This is so you can easily work it into truffle balls afterwards.
- Make sure you don’t leave the texture too long in the fridge or it will get too hard and you will have to bring back to almost room temperature to be able to roll the texture into truffle balls.
- Use a teaspoon, or if making larger ones, a table spoon, to scoop out some mixture and roll into balls. Don’t roll for too long, or you will melt the mixture too much with the warmth of your hard. You want them to stay semi-hard to keep the shape.
- Place your truffle balls on a tray lined with baking paper and place back into the fridge when you’re done, for another hour or so until the balls are nice and hard. This part you will have to play by ear, sometimes it can take more than two hours to set. Of course if you are using coconut cream, I find it only takes around half an hour to an hour to harden properly.
- Once set, you can then decorate how you please.
- This can be to roll them in cocoa powder, or crushed nuts. Or if you like them extra sweet, you can melt some dark chocolate and then pour the melted chocolate over there truffle. Placing back into the fridge afterwards to set.
- Make sure you store your finished truffles in the fridge before wrapping up for gifts (and make sure to give the gift ASAP after packing), or keep in the fridge and take out around ten minutes before ready to serve at your dinner party so they are too hard or cold to enjoy with guests.