I’ve always been fascinated by truffles, especially those with a rich, smooth, chocolaty, velvet taste. But by me being vegan, it was always so heartbreaking to see people every valentine’s day eating that nice delicious delicacy and me being like most other vegans, unable to enjoy some nice chocolates. Vegan chocolates are becoming more accessible, but sometimes, they’re not always readily available where you live. Also and to be completely honest this truffle recipe was actually a fluke in on its own.
A fluke how?
So now you’re probably wondering how could a truffle recipe turn into a fluke, right? Well long story short, I wasn’t actually planning on making truffles. Originally it was just me playing around in an attempt to create a few chocolate bars, which ended up failing. Apparently you can’t just use coconut oil, you need cocoa butter for the bar to hold its shape and to stay firm at room temperature, without loosing it’s shape.
But if chocolate needs coco butter to hold its shape, wouldn’t the truffles also need coco butter?
Honestly, that is a good question and you’d think that the truffles would loose their shape, and start melting everywhere, but surprisingly they hold their shape pretty well. Maybe because of the sugar coating around the truffle, but either way, since they are already oddly shaped, they don’t really need to be as perfectly shaped like a chocolate bar. The coconut oil in this recipe is just enough to provide enough oil to bind the ingredients together and also help them to form a consistent shape.
So how exactly did you come up with the idea to create truffles?
So like I mentioned earlier, since the bars were unfortunately not holding their shape, in an attempt to save the product and reduce my food waste, it somehow occurred to me to take the mixture and roll them up into little balls. Which solved one of my chocolate problems. The next was figuring out how to make them not leave chocolate everywhere. Since by me rolling them into a ball shape, ended up leaving my hands a chocolaty mess, which I didn’t want them to end up transitioning to the container that I was storing them in. So I decided that the best logical course of action would be to coat them when powdered sugar. And low and behold this recipe was born.
So can we get the recipe now?
Yes, 100%! See below for the recipe. If you give them a try, please leave a comment down below and tell me how they turned out.
Chocolate Truffles
Course: Uncategorized4
servings40
minutes20
minutes377
kcalThis recipe makes about 9 medium truffles.
Ingredients
1/2 cup of Coconut Oil
1/2 cup of Cocoa Powder
1 pinch of salt
6 tablespoons of sugar
1/4 cup of coconut milk
1/4 tsp of vanilla extract
Powder Sugar for dusting
Directions
- Ingredient Prep
- Set up a double boiler on your stove. Set the heat to medium.
- Add in the Coconut oil, Cocoa powder, and sugar. Stir until smooth.
- Add in the salt, and the coconut milk. Stir for a few more minutes until everything is mixed together.
- Add in the vanilla extract to the mixture.
- Once everything is mixed together and at a medium to thick consistency. Turn off the burner and put the bowl in the fridge overnight to cool.
- Molding the Truffles
- Remove the mixture from the fridge and let it warm up a bit. Once the mixture is slightly soft to the touch, move on to the next step. While waiting for the truffle mixture to soften up, pour some powdered sugar into a bowl.
- Scrape off the coconut oil on the top of the truffle mixture and set aside. Using a spoon mix the mixture in the bowl. If you’d like you can take your hands and knead the mixture until it is soft and easy to roll into a ball.
- Grab a spoon and scoop some of the mixture out of the bowl and into your hand. Start rolling the mixture into a ball, and throw it into the powdered sugar. Shake the bowl slightly until the truffle is covered. Then remove the truffle from the bowl and repeat.
- Once the truffles are dusted with powdered sugar, put them back into the fridge for about an hour until they firm up.
Notes
- If using a glass bowl, let the bowl cool first before putting it in the fridge as the glass could crack or shatter.
