We’ve just added a new Organic Vegan Milk Chocolate Couverture to our range so we thought we’d try our hand at making chocolate truffles! Truffles typically use cream but we found tinned coconut milk is a great alternative. These 4 ingredient truffles make a decadent dessert or you could gift them to someone special.
Recipe for Vegan Milk Chocolate Truffles
Yield: +/- 40 small truffles
- 300g vegan milk chocolate drops
- 200ml coconut milk (tinned)
- 1/4 tsp vanilla powder (optional)
- 1/4 cup desiccated coconut (for rolling)
Place the chocolate drops in a large bowl and set aside.
Give the tin of coconut milk a good shake before opening it. If the cream has solidified at the top of the tin, give it a good stir before measuring out 200ml of the coconut milk and place it in a saucepan. Add the vanilla powder if using.
Heat the coconut milk on a medium heat. Take it off the heat just when it starts to simmer and pour it over the chocolate.
Allow it to sit for 2 minutes before stirring it. The mixture should come together into a smooth texture.
Allow it to cool completely and then place it in the fridge for 2 – 3 hours
Scoop out small balls of the truffles mixture and using your hands roll it in a ball and then roll it in the desiccated coconut.
Store in an airtight container in the fridge for up to a week.
Notes: You can also roll the truffles in a mixture of our Organic Natural Cocoa Powder and Organic Icing Sugar (equal parts icing sugar to cocoa) instead of coconut.
GRAB THE INGREDIENTS
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