Chocolate Truffles Recipe
A gluten free and/or dairy free diet shouldn’t mean that you have to miss out on delicious treats - and we think that these vegan chocolate truffles prove just that. They’re indecently rich and far too more-ish! To limit your consumption of them, we advise popping them into some cute confectionary cases and sharing them with your better half on Valentine’s Day.
Makes approx. 30-35 truffles
300g / 10 ½ oz good-quality dark chocolate (dairy free)
200ml tinned coconut milk
1 tbsp coconut oil, melted
Cocoa powder / icing sugar / desiccated coconut / chopped nuts, for decoration
Finely chop your chocolate into shards and place these into a heatproof bowl. Add the coconut oil and set to one side.
In a saucepan, heat the coconut milk until it just comes to the boil. Remove from the heat and pour over the chocolate, then gently stir with a spatula until the chocolate has melted and a smooth ganache is formed.
Cover the lid of the bowl with clingfilm and transfer to the fridge - you’ll need to leave it for at least a few hours, and ideally overnight. This will allow the ganache to become firm so that it can be rolled and shaped.
When cooled and firmed, use a teaspoon to scoop out small portions of the ganache - roll these quickly and gently into balls. You can then choose to leave them plain, or can decorate in many ways - rolling in icing sugar, cocoa powder or desiccated coconut, for example. Chopped nuts are also a great option.
When finished, pop into small cases (optional) and store in the fridge. Eat and enjoy!