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.
For More Recipes Like This: 100+ Healthy Dessert Recipes.
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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I need Chocolate now. These looks so decadent.
these look heavenly!
This is a dangerous recipe! I can’t wait to try it!! Great idea!!!
You are so creative:) Yum!:) Def. trying this soon!!!
Ohhh those look so easy and delicious! I tried my hand at truffles for the first time last Christmas for a cocktails and cookie swap. I made Bailey’s caramel truffles and oh my gosh…..so delicious (but evil because of all the heavy cream – and the Godiva of course)!
No freaking way, these look absolutely divine!!! And I love that they’re so simple! We usually have all of the ingredients on hand. I may switch it up a little and try using the peppermint bark baking bits I picked up at TJ’s over the weekend, wonder if they’d work…
Yumm! I will have to make these! I might try to add nuts to them- i always loved the See’s candy nuts and chews box- soooo good!
What do you have to do to make these gluten free? Great recipe!
They are just chocolate chips and milk, that would be gluten free already. Enjoy life brand chips are in a gluten free facility…just check the labels of your products to make sure they are made in a gluten free facility because even though the ingredients themselves are gluten free, not all brands are because of the facilities they use.
I’ve never eaten chocolate truffles like this- they look way too rich!
This is exactly how I’ve always made my truffles! I also created a new recipe recently Ferrero Roche style but vegan. I used cream from coconut milk, mixed with peanut butter, then dipped in chocolate! Purely divine! It’s on my site and been a big hit.