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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Wow! These look super easy! And so delicious!! I have like Russel Stover candy in the past.
I made two batches of these this weekend, both with the Endangered Species chocolate bars (which happen to be 3 oz). I made their Dark Chocolate with Mint with 3T coconut milk. Then I made a 72% dark with 2T coconut milk and 1T coconut oil. (Also, I added 1/2 teaspoon crushed sea salt once the mix cooled to room temp.) I found the coconut oil keeps them more firm when left on the counter, although I would still store them in the fridge or freezer before serving/gifting. Also, I think the coconut oil adds a more “melt in the mouth, not in the hand” texture. Oh, and I ate them…all…SO GOOD!!! Thanks for the awesome recipe. Will be giving as holiday treats.
You had me at “5 minutes”.
Another fantastic recipe Katie! I’m thinking about trying them with lemon or orange zest for the coating sometime. I was also thinking maybe PB2 would make a good coating, but I haven’t used that very much.
PB2– what a great idea. i cook with it all the time. You would probably need to up the liquid a little bc it takes in a lot of moisture.
These look soooo good; they remind me of the ones I make with just cocoa powder and agave nectar. Mix until firm enough to roll into balls, roll in extra cocoa powder, devour 🙂
Shhh…don’t tell, but this is going to be someone’s Christmas present! 🙂
Since you mentioned raspberry jelly truffles, have you ever had the chocolate-coated raspberry jelly logs from Trader Joe’s? They’re vegan and an addiction of mine.
I haven’t… will have to look for them!
These are seriously HEAVENLY! I was shocked at how nice the dense, melty texture turned out and how decadent the taste was. Why haven’t I tried this before?!? I did add a few special ingredients though 🙂 I mixed in about 3 tbs. coconut oil and one “scoop” of vanilla protein powder. I used a little extra skim milk and semisweet chocolate chips and I was surprised at how well these turned out. This will be my new go-to healthi-er treat!
I tried this thinking that the truffles would keep shape, I was very wrong and disappointed…
As it says in the recipe, these should be kept cold. I store mine in the freezer until just before serving.
Made these truffles today and they turned out SO WELL! Absolutely delectable and so simple. This was my first time using coconut milk, it’s my new favorite ingredient.