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Celebrate May and Mother’s Day with these easy four ingredient, dark chocolate truffles.

Not too sweet, but rich and satisfying, these two bite candies require no baking or special equipment.

Best of all, dark chocolate truffles are also

gluten free,

dairy free and

vegan.

(For you Cinco de Mayo fans, check out my favorite recipes for Pan con tomate, Lime Chicken with Fresh Peach Salsa, Gazpacho with Parmesan Crisps and Ruby Red Sangria.)

Coconut or almond milk, good quality dark chocolate, vanilla extract and unsweetened cocoa powder are all you need to make dark chocolate truffles.

Other ingredients are optional.

This recipe uses half of a Trader Joe’s Pound Plus Dark Chocolate Bar.

While the truffles take only about thirty minutes to make, they need one to two hours in the fridge to firm up before rolling and decorating.

Use a cheese grater to grate or sharp knife to finely chop dark chocolate (to ensure easier melting).

Use the photos and recipe below as your guide to make a smooth, lump free truffle “batter”.

If any chocolate chunks remain, carefully microwave just ten seconds at a time and then keep stirring gently until smooth.

Chill for an hour or until firm enough to form balls and roll in toppings.

Think of these truffles as a “basic sugar cookie”.

By adding flavorings and toppings, you can vary the taste and look of your truffle “base” :

*Flavor truffles with your favorite flavorings, such as vanilla or bourbon or add a touch ( 1/4 tsp) of cinnamon, chili powder or sea salt.

*For variety, separate the chocolate balls into groups and roll a few each in cocoa powder, finely chopped nuts, flaked coconut or powdered sugar.

Get creative with your own variations: colored sugar, sprinkles, crushed red hots or mini M&Ms.

Never made candy before?

Dark chocolate truffles are a beginner’s dream.

For a professional look, place truffles in little mini muffin liners.

Find inexpensive little gift boxes like the ones below at your favorite craft store or Tuesday Morning.

Serving ideas:

Place a few truffles on a plate of cookies, berries or on a tray of cheese, fruit and crackers.

Bring some to mom, dad, the graduate or to any of your spring and summer celebrations.

At only 108 calories a serving, you can afford to

Dig in to Dark Chocolate Truffles!

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I’d love to know what you’re making these days!

Share your comments below or

Write to me anytime at dana@diginwithdana.com.

Dark Chocolate Truffles

Author: Dana Gerard
Prep Time: 2 hours 30 mins
Cook Time: 1 min
Total Time: 2 hours 31 mins
Yield: 16 1x
Category: Dessert
Cuisine: International

All you need to make decadent, homemade truffles. Coatings optional.

Try this four ingredient dark chocolate truffle recipe for an easy, no bake dessert. One bite of this decadent treat and you’d never know that it’s also gluten free, dairy free and vegan.

Ingredients

1 1/4 cups vegan 72% or more dark chocolate (9 oz/255 gm) (such as Trader Joe’s Pound Plus Bar)
7 Tbsp (110 ml) full fat almond or coconut milk, shaken
1/2 tsp vanilla or almond extract
Toppings (optional)
1/2 cup unsweetened cocoa or cacao powder
1/2 cup finely chopped nuts (pecans, almonds, hazelnuts, etc…)
1/2 cup powdered sugar, sifted
1/2 cup sweetened shredded coconut

Instructions

Use a cheese grater to grate or sharp knife to finely chop dark chocolate (to ensure easier melting) and place in a medium size mixing bowl. It’s important to grate or chop the chocolate as fine as possible to ensure easy melting.
Heat almond or coconut milk in a small pot over medium heat until it begins to simmer. Or place milk in the microwave for about 25 seconds until very warm but not boiling.
Add warm milk to chocolate (don’t stir!) and cover completely with a towel or cutting board to keep warm. Leave alone for five minutes, then remove cover and use a rubber spatula to very gently fold in chocolate, trying not to add any air into the mixture. Stir until mixture is thoroughly melted, smooth and free of lumps.
**If there are any unmelted pieces, return bowl to the microwave to melt in ten second increments until chocolate is lump free and smooth. Be careful not to overheat or it may burn the chocolate.
Stir in vanilla or almond extract, if using.
Place the chocolate in the refrigerator for 1-2 hours or until almost completely set. Test readiness by dipping a knife in the center of the bowl. If the knife comes out clean, the truffles are ready. If any chocolate sticks, continue chilling and check back later.
While the chocolate is chilling, prepare a few small bowls with toppings: cocoa powder, finely chopped nuts (I used roasted, chopped pecans), sifted powdered sugar or sweetened shredded coconut. Line a small tray or baking sheet with parchment and set aside.
When the chocolate is ready, use a tablespoon or tablespoon sized ice cream scoop to make small scoops of chocolate on the tray/baking sheet. Use your hands to gently but quickly form each scoop into a ball. (If the chocolate near the center of the bowl is too soft to scoop, return it to the refrigerator to chill a little longer.)
Roll balls in either cocoa, nuts, coconut or powdered sugar and shake off excess.
Place coated truffles on the parchment lined tray. Enjoy right away or cover and refrigerate a few hours or overnight.
For optimal freshness, store truffles covered in the refrigerator. Remove from fridge 10-15 minutes before serving. Recipe makes about 16 truffles.

Notes

Adapted from Minimalist Baker