Truffles for breakfast, truffles for lunch…truffles are probably okay for dessert too. Not only are truffles delicious, they are as easy to make as they are to eat.Truffles for breakfast, truffles for lunch…truffles are probably okay for dessert too. Not only are truffles delicious, they are as easy to make as they are to eat.
For the purposes of this post, I thought I’d focus on a no-frills set of truffle recipes, my go-to tried and true truffles for holiday parties that require very little heat and never fail to come together.
The 3 Ingredient Vegan Truffle
Ingredients:
- 9 oz chocolate (I used chocolate chips but I’d recommend a higher cocoa percentage chocolate bar)
- 7 tablespoons or about 3.5 ounces coconut milk
- 1/4 cup cocoa powder
Melt the chocolate chips or any chocolate you’d like on low with the coconut milk (I weighed each ingredient on a scale)
Let chill for a few hours, overnight is safest since I use a variety of different vessels and some set quicker than others.
Scoop a teaspoon or tablespoon-sized truffles and toss them in a bowl of cocoa powder. After several experiments, we decided the teaspoons are our favorite.
I would recommend chilling this in the fridge but a quick 10-15 minutes in the freezer just to firm it up. I think the type of chocolate and how much of the coconut milk vs. fat you get in the recipe will determine how set the truffles will be. Also, consider using a baking tray so the layer is much thinner when setting. The recipe above calls for tablespoon size truffles but I also used a teaspoon for this. The one thing I spent a good bit of time googling is if I could use the coconut milk (in a carton) that I had in my fridge. The short answer is no. I didn’t try subbing it with coconut cream but that would likely be a better sub than the coconut milk in a carton since it is thinned out and meant for beverages not baking.
The 3 Ingredient Decadent Truffle
This one is hands down my favorite truffle. We usually keep a small box of these in our freezer for when we’re craving something.
Ingredients:
- 1 cup 70% dark chocolate
- 1 cup tahini
- Cocoa powder
This one is truly foolproof.
First, melt down the tahini and chocolate. I try and melt this on low heat.
Line load tin with plastic wrap (you do not need to grease) and pour in the chocolate mix. Chill in freezer for an hour.
Remove, cut into slices and dust with cocoa powder. I like to dust one side, turn it over and remove the block before slicing more and dusting the rest. Be careful to work pretty quickly because warm hands are your enemy here.
I hope you all go forth and make a crazy amount of truffles. Share your results and let me know if there’s some I should be adding to this list of favorites.
