3 Ingredient Chocolate Truffles
makes 15 truffles
There are few things that make me happier than a dessert I can make with only a couple of steps and a couple of ingredients. By mixing chocolate with coconut milk, I make a vegan ganache that's smooth and creamy and makes great truffles. (A regular truffle would use chopped chocolate and heavy cream in a by-weight ratio of 2:1). Your truffles will only taste as good as the chocolate you get, so be sure to buy a brand that you like to eat. I love the combination of chocolate and salt so I find chopped pretzels to be a fun topping. If you want to go more natural, try rolling the truffles in cocoa powder, shredded coconut, or chopped hazelnuts or almonds.
6 ounces of 70% dark chocolate (2 3-ounce bars)
1/4 cup + 2 tablespoons canned coconut milk
1/2 teaspoon vanilla extract
options to garnish: cocoa powder, unsweetened shredded coconut or chopped spelt pretzels
1. Very finely chop dark chocolate and place in a bowl. Bring canned coconut milk to a simmer (on stovetop or microwave) and pour over dark chocolate. Cover with plastic wrap and let sit 8 minutes.
2. Add vanilla extract and stir chocolate and coconut milk mixture until totally smooth. (If there are unmelted pieces, just gently heat for a few seconds at a time to melt.) Chill in the fridge until firm but not totally hardened, about 1 hour.
3. With a melon baller, tablespoon or small ice cream scoop, scoop out truffle portions and roll into a ball in your hand. Garnish by rolling in cocoa powder, coconut or chopped pretzels (my favorite). Serve immediately or store in fridge until serving. These are best chilled.