These Super Simple Chocolate Truffles are the easiest home made truffles you will ever make. They are so versatile that they work for any or no dietary requirements. One bar of chocolate, some coconut cream and your choice of topping to roll them in, et voila! It couldn’t be simpler.
I was gifted a combo pack of De Villiers Chocolate’s range of vegan and dairy-free reduced sugar (unrefined) nut butter chocolate bars. They are absolutely delicious and I dare say, surprisingly more creamy than so many dairy chocolate bars. I love the fact that there is no compromise on flavour, even though these are definitely a much healthier option.
Before devouring all the bars in the pack, I decided to turn a few of them into truffles since I had some Hazelnuts, Almonds and Coconut sitting in my pantry cupboard. The result, three different flavours of super delicious chocolate truffles. Coconut, Hazelnut and Almond.
As I mentioned, these are super versatile. You can use any chocolate bar of your choice, and roll them in anything from plain cocoa powder, to nuts to coconut as I did. The possibilities are endless. In line with the bars I used being dairy-free, I decided to use Coconut cream for my Ganache. A little treat for my vegan friends and followers. But if you’d prefer to do a dairy version, just substitute the chocolate and cream for dairy alternatives.
NOTE: The recipe below uses one bar of chocolate and yields around 6 standard sized truffles from the mixture. Feel free to increase it if you wish. Simply click on the 2x or 3x above the ingredients to double or triple the recipe. Click on Metric if you need the cream amount in ml.
For 15% off your purchase of De Villiers Chocolate, click on the link and use the code MYHOMEMADEKITCHEN at checkout
Super Simple Chocolate Truffles (VG, DF)
- 80 g 1 x Bar of Chocolate Finely chopped
- ½ Cup Coconut cream*
- Topping of your choice (Chopped Nuts, Coconut, Cocoa Powder…) Optional
- Chop your chocolate and place in a medium bowl
- Heat the cream in a small saucepan** (microwave if you prefer) until it is very hot but not boiling
- Pour the cream over the chocolate, cover and let it sit for a few minutes (3 – 5)
- Whisk until smooth and combined, then place a piece of plastic wrap directly onto the Ganache to prevent a skin forming
- Let cool for around 15 – 20 minutes at room temperature, then place in the fridge to set for at least 6 hours or preferably overnight
- When the Ganache is set, prepare your toppings and remove the ganache from the fridge. Let soften slightly for around 5 minutes. Roll mounded teaspoon sized balls and place on a lined tray or board**, or place the balls directly into your choice of topping and roll them around until they are covered
- Once rolled, place back in the fridge for around 30 minutes then serve as you wish