Classic Vegan Chocolate Ganache Truffles
Take a bite and let the silky, perfectly smooth chocolate melt in your mouth, hints of rum floating in and out from the pure chocolate sensation. That’s right, we’re talking vegan chocolate ganache truffles. We’ve made up these classic holiday time treats, no cream needed, but still all the silky, creamy amazingness of the originals. With a pure dark chocolate, this treat can be keto-friendly with no refined sugars, as well as being vegan and gluten-free. So let’s start mixing up some holiday (or any day) cheer with this classic vegan truffles.
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Holiday Vegan Food Gifts
I love giving holiday gifts of food- it’s affordable, usually well appreciated, and fun to make. It reminds me of giving homemade gifts in the sense that you put time and effort into creating something. I still do occasionally make gifts from hand, however I feel a lot more pressure to make something impressive and actually good than I used to as a kid. Back then I could string a few pasta noodles on a thread and bam- great Christmas gift. But food gifts are a little easier, in that if you just follow a recipe, you’re very likely going to be able to get it right, and find the right recipe and it’ll be delicious. Want to know if a recipe will be delicious? Answer this- is it mostly chocolate? Yes? It’ll be good.
Great Edible Holiday Gift Ideas
- Vegan Instant Hot Chocolate Mix, 5 Ways
- Sweet and Savory Tomato Jam Recipe
- Green Tea Vegan Matcha Truffles (AKA Grinch Truffles)
- The Ultimate Vegan Christmas Cookie- Vegan Spruce Sugar Cookies
- Vegan Coconut Key Lime Fudge
- Vegan Lavender Aquafaba Meringues
Why are Truffles Called Truffles?
Call me a chocoholic, but growing up I always wondered why they had named a smelly mushroom after the delightful, melting chocolate treats. It turns out I had it a little backwards- the first truffles came from France, where they were dusted in cocoa powder (like I did here) so that they look similar to the coveted underground mushrooms. I don’t know that making chocolates to resemble dirt-coated raw fungi is the most appealing idea in the world, but since we’re super pro-fungus here we kept the tradition alive.
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Making Classic Vegan Chocolate Ganache Truffles
Making chocolate ganache truffles takes a while, mostly because you have to wait for the ganache to harden. We make our ganache the same one I did for my Chocolate Wedding Cake: Vegan Chocolate Cake with Dairy Free Ganache, with the addition of a tablespoon of rum. Then you let it set until it is hard, a few hours or even overnight.
I warn you now- this is a messy process. It helps if you have cold hands, or have a friend with cold hands you can bribe with chocolate into helping you. Even with cold hands, you’re likely to have some of the chocolate melt onto them, but that’s just part of truffle making. Use a small cookie scoop to scoop out uniformly sized truffles, and then roll them into round balls in your hands. Place in a bowl of cocoa powder and toss to dust it. Repeat until all the truffles are made- if your hands become too warm, you can try running them under cold water occasionally.
Store them in the fridge or freezer so that they remain well-set, removing your chocolate ganache truffles from the fridge a few minutes before serving.
Classic Vegan Chocolate Ganache Truffles
Ingredients
- 8 ounces vegan chocolate
- ½ cup soymilk (or any other plant milk)
- ¼ cup coconut oil
- Pinch of salt
- 1 tbsp. rum (optional, but highly recommended)
- Cocoa powder, for dusting
Instructions
- Finely chop or grate the chocolate the chocolate and place in a large, heat-safe bowl. Mix the soymilk, coconut oil, and salt in a small saucepan, and heat, stirring it often, until the coconut oil has melted and it is just about to boil. Remove from the heat before it boils, although you should have some steam. Pour it over the chocolate, add the rum, and let it sit for about 5 minutes.
- After waiting for the chocolate to melt, use a silicone spatula to stir the mixture well until the coconut oil, plant milk, and chocolate are all combined and silky. Give it a few minutes and you’ll get there. Place it in the fridge to harden, at least 2 hours, but ideally longer.
- Once the chocolate is set, get ready to roll your truffles. Prepare a small bowl with cocoa powder and prepare a baking sheet with a silicone mat or wax paper, and place both to the side. Use a small cookie scoop to scoop out pieces of chocolate, and roll into smooth balls with clean, cold hands (it’s normal to have some melt off on your hands here- if they’re really soft, you may want to freeze the ganache for a short time). Place the truffle in the cocoa powder, and toss to coat.
- Repeat until all of the chocolate ganache is used up. Place the baking sheet of truffles in the fridge and allow to them to firm up, before transferring them to an airtight container and storing them in the refrigerator.
Notes
Serving Ideas: -Remove from the fridge for a couple minutes before serving, as they taste best at room temperature. -Drop a truffle in a mug of steamed plant-based milk, and stir for an instant hot chocolate. -Wrap a few in a cute box for a great vegan gift!
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