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.
- 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
- 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.
Adapted from Minimalist Baker