Vegan Chocolate Truffles

Who needs heavy cream?

vegan chocolate truffles
Mike Garten

Decadent chocolate truffles usually contain heavy cream, but coconut milk works wonders as a substitute. Thanks to its fat content, it adds delicious richness (and flavor!).

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Yields: 30
Total Time: 1 hour 20 mins
20 oz.

dark chocolate (72% cacao or higher), very finely chopped

3/4 c.

unsweetened coconut milk (well stirred)

Toasted coconut flakes, for decorating

  1. Place half of chocolate in a medium bowl. Heat coconut milk until hot to the touch, then pour over chocolate. Cover bowl loosely with a towel and let stand 5 minutes, then stir until melted and smooth.
  2. Chill bowl until chocolate is firm enough to scoop but not rock hard, about 30 minutes. Scoop and roll tablespoon-size balls onto 1 piece of parchment paper; refrigerate.
  3. Meanwhile, place remaining chocolate in a bowl; microwave on high in 30-second increments, stirring until melted and smooth.
  4. Working 1 at a time, dip balls in chocolate, tapping off excess. Before chocolate has set, sprinkle with toasted coconut flakes if desired.

NUTRITION INFORMATION (per truffle): 125 calories, 2 g protein, 9 g carbohydrates, 2 g fiber, 4.5 g sugars (4.5 g added sugars), 9.5 g fat (5.5 g saturated fat), 1 mg cholesterol, 5 mg sodium

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