This vegan truffle recipe will rival those dairy-laden candies they sell at stores. Around here, we call them "better than milk bombs." Makes about 24 – 3/4″ truffles.
Prep Time 30minutes
Cook Time 5minutes
Total Time 35minutes
Author Stephanie Stiavetti
6ouncesbittersweet chocolatechopped fine
6ouncessemisweet chocolatechopped fine
3/4cupsoy milkminus 2 tablespoons (don’t get the low-fat kind!)
1tablespoonpre-made strong black coffee
3tablespoonsof vegan sour cream
1/4cupunsweetened cocoa powder
Small foil cupsfor packaging (available from a craft or cooking store)
Fill the bottom of your double boiler with a few inches of water, and set it to boil. Have the chopped chocolate waiting in the top of your double boiler but not yet set over the heat.
In a small saucepan, bring the soy milk to a boil, then pour it over your chocolate. Gently mix the two and set them over the heat, stirring until the chocolate is completely melted. Stir in vanilla, coffee, and sour cream, then cover and refrigerate until firm enough to handle (about three hours).
This is the fun part – getting your hands dirty! I do this in a two-part process to keep the cocoa from soaking into overly sticky truffles – and vegan truffles will get extra sticky since they’re lower in fat. If at any time it gets too warm, just stick the bowl of chocolate mixture back in the fridge for twenty minutes.
After your truffle mixture has firmed up, grab yourself a parchment-lined cookie sheet and a diminutive spherical portioning device (read: melon baller). In the absence of said device, two teaspoon will work just fine. Scoop about a teaspoonful of truffle mixture and then working as quickly as possible, roll it into a sphere shape with your hands. Try to make sure your hands are as cool as possible, or your truffles will melt as you roll them. It might be a good idea to keep a paper towel or two nearby, so that if your hands get caked with chocolate you can wipe them off. Set the rolled truffles on the lined cookie sheet, and keep going until you’ve finished all of your chocolate mixture. Your truffles may look a little sticky at first. That’s fine, we’ll smooth them out in a second.
Stick your vegan truffle-filled cookie sheet in the fridge for twenty minutes. Add cocoa powder to a small round-bottomed bowl and keep it within reach. One at a time, pick up your truffles and roll them between your hands for a few seconds to barely warm the surface, then drop them in the bowl of cocoa. Toss the bowl a bit until the truffle is completely covered in cocoa, then set it back on the cookie sheet. If you end up with a too much cocoa on your truffles, don’t shake them off until after they have firmed up again.
Once you’re done, put the cookie sheet full of truffles in the fridge for half an hour. Once they’re firm again, shake off any excess cocoa powder and put them in little foil cups for decoration.
Since they’re vegan, these truffles will keep in the fridge for two weeks – a little longer than dairy truffles.