Making Vegan Chocolate Truffles

 

Now I will show you what the process looks like for making delicious vegan chocolate truffles. 

It's a super delicious, super simple treat.

Do you want the full Recipe for this Treat?

Sign up here to the Newsletter to receive the 30 Pages downloadable Recipe Booklet containing:

• The Recipe for Dark Chocolate Truffles
• Substitutions
• Ingredient Ratios
• Nutritional Information
• Tips on Texture
• Flavor Affinities
• Decorating Ideas

Video Instructions

What I love the most are their small size and the very full chocolate flavor, but because they are so small, they are a perfect in-between treat, when you are craving something sweet or a little bit of energy. They give you just that: A little bit of energy and a little bit of love. 

I love eating desserts in this way. You can prepare truffles from most of the creams we prepare for my cakes. I love freezing them in truffle molds and then following the same process as we do here to create truffles for a beautiful treat to enjoy. 

So this is how it works. 

We are using the double boiler method, meaning that we melt our cacao butter to 45C in a pot that is placed on top or inside a pan with water. Once it reaches the temperature, we can add the coconut cream and whisk to emulsify. You could also opt to warm the coconut cream from the start. 

Then we transfer the mix to the blender while melting our coconut oil over the warm water without applying any additional heat. We add it to the blender.

We are adding our agave and vanilla extract. Now our liquid ingredients are combined with our flavoring agent.

We are adding our coconut sugar and we will add our cacao powder last. It is our dry ingredient. We are adding it one spoon at a time to ensure it mixes evenly with the remaining ingredients. 

You will see how the mixture will very quickly turn into a very smooth silky chocolate. 

Now we have two options:

Option 1: Transfer the mix into a piping bag to fill in truffle molds

When we are piping the truffles into molds, we can use a simple round nozzle and we can fill the piping bag before cutting the tip off. In this way, we avoid making a mess.

I love placing the piping bag into a glass and wrapping the edges over the rim of the glass. This makes it very easy to fill the piping bag. We fill it about halfway. 

Whenever you work with chocolate, I recommend that you place plastics or some other cover on top of the surface that you don't mind making dirty, unless your surface is made for wiping off spillage easily. 

Have your container close by and have your molds close by. 

Then you can cut your tip off, not too far up, just so that your nozzle can fit through perfectly. 

Now you can use a spatula to push any air bubbles down to the tip. 

Then, you can fill your molds, either to the top, or you could leave some space to add nuts or dried fruits, or other crunchy elements in the center. 

Keep turning the piping bag to apply even pressure. 

Don’t worry about creating perfect edges. You can clean them up once the truffles are fully crystallized and frozen. 

Allow the truffles to crystallize for 4 hours in the fridge first, before moving the truffles into the freezer overnight. 

It will be important that they are completely frozen for us to be able to remove them from the molds. 

Option 2: Transfer the mix into a bowl to set in the fridge until the mixture is crystallized enough to hold its shape when rolling by hand yet not firm. 

I have shown you how you can prepare your truffles using molds, but of course, you can also hand-roll them. So if you choose this option, simply transfer the chocolate mix from your blender into a bowl, and then let it set in the fridge for maybe half an hour. To an hour, depending on the fridge and the size of your bowl.

Once you see that the mixture is firm enough but still malleable, you can scoop it out, hand-roll them, and then place them on the tray that is laid out with parchment paper.

It is good to work with gloves when hand-rolling your truffles. This is not just for hygiene, but it also helps create a barrier between the warmth of your hands and the truffle mix. 

Finishing Your Truffles

You can roll your truffles in any kind of powder, like superfood powders, cacao powder, or nuts and seeds for some texture. Make sure to dust off any excess powders, so they won’t get unpleasant in the mouth.

Alternatively, you can use an enrobing fork and melted chocolate to enrobe your truffles. This gives them a nice crunchy texture and makes sure the creams keep their shape as a truffle. 

You can see that there are a few different kinds of enrobing forks and depending on which one you use, you can create different finishes. 

You could also use a wooden skewer or toothpick and simply dip the truffles into chocolate in this way. 

For both options, we want to be quick when we work with frozen truffles because there can be condensation happening.

You can keep your finished truffles in the fridge for about 1 month, or in the freezer for about 3 months. 

I love having these truffles in the freezer. They still stay kind of soft, you can always treat yourself to one if you want to, but it seems less risky than in the fridge :).

Sign up here for the Free Full Recipe Lesson on how to make the Dark Chocolate Truffles. 

Learn more Recipes and how you can create your own recipes in Iris Science 3.0.