Chocolate truffles you can make in minutes…
They can even be made in the microwave. For some reason, I’d always been under the impression that preparing homemade truffles is difficult and time-consuming. Plus, most recipes call for heavy cream, which I can’t eat as a vegan. But there are ways to make them using canned coconut milk, and so I decided to stop being lazy and try my hand at it this Thanksgiving.
3 ingredients & no heavy cream!
My first experiment—with the last can of coconut milk in the pantry—didn’t turn out very well. It made a lovely chocolate sauce, but never firmed up enough for truffles. So, out of curiosity and necessity, I tried a second experiment with almond milk, expecting it to fail completely.
It didn’t.
No, not at all.
Side note: does anyone else ever buy those assorted boxes of chocolate truffles, like the ones from Godiva or Russell Stover?
On special occasions sometimes, my sister and I would get a box of Godiva truffles, and our favorite part was looking through the little book that came with the box, to see all the flavors. Then we’d take a very small bite out of every single truffle before deciding which one to choose. I always liked the raspberry jelly ones best.
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5 Minute Chocolate Truffles
(can be gluten-free)
- 3 oz (packed 1/2 cup) semi-sweet chocolate chips or mini chips (For a sugar-free version, see “nutrition facts” link below.)
- 3 tbsp milk of choice or canned coconut milk
- optional: I added a tiny pinch of salt
- optional few drops pure peppermint extract, if desired
If using the microwave: combine chocolate, milk, and optional salt in a microwave-safe dish, and heat 50 seconds. Stir, then heat until melted, in 10-second intervals (chocolate burns quickly), stirring after each. Now add extract if desired. Freeze at least 40 minutes, or until chocolate is hard enough to scoop out into truffle shapes with a mini cookie scoop. (Alternatively, you can freeze in candy molds.) If using the stove, heat chocolate on low until melted, stirring frequently, then proceed with the recipe as written above. I store my truffles in the freezer until just before serving. Roll in cocoa before serving, if desired.
View Chocolate Truffles Nutrition Facts
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These were so good! Way better than Godiva, which is much too expensive to buy on a regular basis, and isn’t vegan anyway. However I can see myself making these truffles every week. This could be dangerous! 😉
I make a little “truffle” nearly every day for a sweet treat, using just a big spoonful of coconut oil, a spoon of nut butter (usually peanut), a spoon of dark cocoa powder, and of course a small of honey to sweeten – agave for vegans 🙂 It mixes up into a thick dough that you can roll into a ball and eat just like that, it melts in your mouth and is exactly the same texture as the middle of a Lindt ball.
I think this is similar to some of your frosting recipes, only thicker maybe 🙂
I can imagine this would be a fantastic mix for the middle of “sandwich” type cookies, like double chocolate raw Oreos. Wouldn’t hold up to baking – the oil, you know… But as a raw ball of fudge it’s superb.
thanks for your genius, I’m constantly poking around your site for inspiration 😀
Can I get your recipe in measurements
Do you think this would work with carob chips? I’ve become such a fan of them because of the cut in calories.
Sorry, I haven’t tried so I really don’t know.
Megan, carob chips burn really easily and are not likely to work as well as chocolate chips, since they are made from a powder and are not actually chocolate. They don’t melt the same way as chocolate unfortunately. 🙁
Yum! I’ve made this mixture before and dipped your Fudge Babies in it, then rolled them in nonpareils. They were a big hit at a party! You gotta try it.
I made whip cream with coconut milk. Now I have a bunch of coconut liquid with no fat in it. Do you have a recipe for how to use that?
Maybe put it in a smoothie? Sorry I can’t be more helpful :-?.
How does coconut milk also work if you tried it and said it didn’t work? Also, I’m a little grossed out by the teeth marks.
Sorry for the confusion: the first trial was a failure not because of the coconut milk, but because of the proportion of solid to liquid I used. I changed up the second recipe, and it will work with coconut milk as well.
I wondered the same thing! That part was confusing
Me too lol!
Yum! These look perfect for my next chocolate craving 🙂
Can’t beat a recipe with chocolate that only takes 5 minutes to make! This could be dangerous 🙂
You’re getting me in trouble with 5-minute truffles! The one thing that stops me making (and therefore eating) these on the regular is the amount of time they usually take lol. But they will be great to make for Christmas parties!
I work at Godiva. The raspberry stars are the best! 🙂