Is there anything more decadent than vegan dark chocolate raspberry truffles? Okay, maybe there is, but these are rich indulgent little bites of heaven! It only takes three simple ingredients to make these luscious ganache truffles, then you can roll them in your favorite coating to make them extra decadent. They’re perfect for a homemade gift or you can keep them all to yourself.
How to Make Vegan Chocolate Raspberry Truffles
Using a double-boiler, warm the milk up but don’t boil it. When it’s hot, add the chopped chocolate and whisk until it’s melted, then remove from the heat and stir in the fruit spread (or jam). When the chocolate mixture has cooled down, chill in the refrigerator for at least 3 hours or overnight. Once chilled, scoop out 1 to 1 1/2 tablespoons of the ganache and roll it between your hands into a ball. They don’t have to be perfect, you can go back later and smooth them out. When you’re done return them to the fridge to firm back up, for about 20 minutes. Afterward, roll them into your favorite coatings.
How to Make a Double Boiler
Place a glass or stainless steel bowl over a pot that has about 1-2 inches of water in it. The size of your pot determines how much water you’ll need. There needs to be enough water to boil, so it will create steam to heat the bowl that will melt the chocolate. Leave 2-3 inches of room between the water and the bottom of the bowl so you don’t have direct contact. The bowl needs to fit into the pot to create a seal so the boiling water or steam doesn’t squirt out. Then just boil the water!
Chocolate Raspberry Truffle Coatings
I did a mixture of different coatings instead of having them all being the same. In the recipe below there is an estimate of how much chocolate, powder, or coconut you’ll need per truffle so you can mix things up. The truffles are soft and fudgy, so the coatings make it easier to hold on to them.
I used Enjoy Life chocolate chips for the chocolate coating because they firm up quickly and create a beautiful and delicious chocolate shell around the truffle. Microwave the chocolate chips in a microwave-safe bowl for 30-second increments to melt, stirring in between, or melt them using a double-boiler. I used a fork to dip the truffle in the melted chocolate then placed them on a piece of parchment or silicone mat to firm up. They do harden quickly so add a pinch of sea salt or freeze-dried raspberries immediately after dipping in melted chocolate.
To toast shredded coconut, put the needed amount on a baking tray in a preheated oven at 350 F (180 C) for 5-10 minutes. Don’t walk away because they’ll toast quickly. If you’re using a large amount and you notice the edges are browning but not the middle, then stir the coconut around and let it continue toasting in the oven until it’s lightly browned.
Shredded coconut can also be toasted in a skillet over medium-low heat until it’s lightly browned and fragrant. Stir frequently to prevent it from burning.
Tips for Making Vegan Dark Chocolate Raspberry Truffles
- Use a good quality chocolate bar consisting of 70% cocoa or more. Don’t use chocolate chips because they don’t give the right consistency for the ganache.
- The smaller you chop the chocolate, the faster it melts.
- Use a shallow dish for the ganache to cool faster, like a glass pie dish or glass square dish.
- When you scoop the truffles into balls, wait for them to firm back up in the fridge before smoothing them out for a rounder appearance.
- If you use a lower cocoa percentage the truffles will turn out softer and stickier.
More Vegan Chocolate Desserts
- Chocolate covered cookie dough bites
- Chocolate peanut butter bites
- Chocolate peanut butter nice cream
- Homemade hot chocolate
- Chocolate banana smoothie
Rich indulgent vegan dark chocolate raspberry truffles made with only three simple ingredients then roll them in your favorite truffle coating for a more decadent treat.
- 7 oz dark chocolate 70% cocoa (chopped or broken into pieces)
- 1/3 cup full-fat can coconut milk
- 1/3 cup raspberry fruit spread (or jam)
- Melted chocolate with freeze-dried raspberries on top (1 tablespoon of chocolate chips per truffle)
- Melted chocolate with a pinch of sea salt on top (1 tablespoon of chocolate chips per truffle)
- Cocoa powder (1 teaspoon per truffle)
- Powdered sugar (1 teaspoon per truffle)
- Toasted unsweetened shredded coconut (1/2 tablespoon per truffle)
- Crushed freeze-dried raspberries (1/2 tablespoon freeze-dried raspberries per truffle)
- In a double boiler, warm the milk until it’s hot but not boiling, whisk in the chopped chocolate.
- When the chocolate is almost completely melted, remove the bowl from the pot and whisk in the fruit spread (or jam) and continue to whisking until combined.
- Cool and chill the ganache for 3 hours or overnight in the refrigerator.
- Once chilled roll into 1 inch balls and chill again for 20 minutes to firm back up.
- Then roll truffles into your toppings: melted chocolate, cocoa powder, powdered sugar, toasted shredded coconut, or freeze-dried raspberries.
- Store in the refrigerator.
- Category: Dessert
- Cuisine: American
Keywords: how to make vegan chocolate truffles