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
Link Of The Day:
how many truffles does this make? (I have no kitchen scale and can’t figure it out by the grams…)
These look yummy, but like most of your candy recipes- they’re frozen to get them to set up. I’m very cold sensitive and the idea of biting into frozen stuff is unappealing. Any ideas for how to make these (or any of your candies) set up at room temp?
I’d like to bring these to a party. Do you think they’d hold up well at room temperature during the party?
Sorry, I don’t… You could bring them and store in the fridge until just before serving!
i am most definitely making these tonight. also a great idea for christmas presents made by the children. i’m sure the teacher would be pleased to receive these 🙂
thanks for the inspiration.
they will melt if not kept in the freezer so probably not the best present to bring to school for a teacher…
5 minutes? but it takes 40 minutes to freeze! Looks awesome though
how many servings does this yield?
These are DELIcious! They don’t really taste buttery/creamy like truffles but they still taste yum-o!
I don’t have the drops of stevia but how much of powdered/ stevia packs would I add to make it equivalent?
Can you make these with water instead of almond milk?
And what happens if you don’t leave them in the freezer afterwards – will they “go bad”? 🙂
Katie, I absolutely love your blog, I swear I’m addicted. I’m like you – I cannot gain weight! And I tried eating a bunch of junk food, but then I vomited and felt sick. You are such an inspiration and you’re so talented!
Katie – I just love your site, and have tried alot of your recipes, and just love the results! You’re fantastic at this! I currently use stevia, and organic cane sugar (less than stevia, and when the hubs will be eating it, as he doesn’t care for stevia) and wondered if you’d read this about agave: http://www.foodrenegade.com/agave-nectar-good-or-bad/ Kinda made me wonder. I would like to know what you think!
I don’t believe the claims that agave is a wonder food. I don’t think it’s any better or worse than sugar; it’s a sweetener, and I think all sweeteners should be used in moderation.