Rich indulgent vegan 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 (I use Lindt 70% cocoa dark chocolate bar)
- ⅓ cup full-fat can coconut milk, measure after stirring the contents of the can
- ⅓ cup raspberry fruit spread (or jam)
- Melted chocolate with freeze-dried raspberries on top (about 1 tablespoon of chocolate chips per truffle)
- Melted chocolate with a pinch of sea salt on top (about 1 tablespoon of chocolate chips per truffle)
- Cocoa powder (about 1 teaspoon per truffle)
- Powdered sugar (about 1 teaspoon per truffle)
- Toasted unsweetened shredded coconut (about ½ tablespoon per truffle)
- Crushed freeze-dried raspberries (about ½ 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 melted, remove the bowl from the pot and whisk in the fruit spread (or jam) and continue whisking until combined.
- I like to transfer the chocolate to a shallow dish (like a pie plate) then smooth out the chocolate so it’s evened out across the dish. Then chill the ganache for about 3 hours. To test if the chocolate is ready, insert a knife into the middle of the chocolate, if it comes out mostly clean then the chocolate is ready. If it doesn’t, chill longer.
- Once chilled roll into 1 inch balls, scoop the chocolate out using an overflowing tablespoon and use your hands to roll into a ball. The ganache will be soft, and will soften the more you handle it. Chill again for about 20-30 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 for about a week.
Read the post for more details and tips.
The coatings/toppings in the ingredients are just estimates of the amount needed per truffle, you may need more or less.
I use Lindt 70% cocoa dark chocolate bar, when testing semi sweet was too soft and didn’t set up correctly.
Stir the contents of the coconut milk before measuring.
I haven’t tested with lite coconut milk so I can’t say what the results would be.
- Prep Time: 20 minutes
- Chill time: 3 hours
- Cook Time: o
- Category: Dessert
- Method: no bake
- Cuisine: American
Keywords: how to make vegan chocolate truffles, vegan dark chocolate truffles