I have weakness for chocolate – not just in terms of eating but it also happens to be my pet ingredient. After learning that one manufaturer of truffles – Lagusta’s Lucious Truffles – makes them using coconut milk instead of fresh cream, I decided to give it a try. This is my entry for Suganya’s Vegan Ventures.
Vegan Chocolate Truffles
Ingredients
- Chocolate (70% cocoa, no milk content) – 250 gms or approx 8 1/2 oz
- Coconut Milk (thick, should be the consistency of fresh heavy cream) – 125 ml or approx 1/2 cup
- Flavouring of choice – 2 tbsp
- Toasted Nuts or Cocoa powder – 1/2 cup
Method
- Chop the Chocolate into small pieces or grate well. Roughly chop the toasted nuts.
- Bring the Coconut Milk to a boil in a heavy bottom saucepan or MW on high for 11/2 to 2 minutes. The milk should bubble.
- Take the milk off flame or remove from microwave and add chopped chocolate pieces. Whisk well until the mixture (called ganache) is silky, smooth and shiny.
- Add the flavourings and mix well.
- Chill the mixture in the freezer for 3 hours till it is well set. Using a melon baller or a spoon scoop a portion after the 2nd hour to see if the mixture is set. A well set mixture is easy to scoop, shape and is not very sticky.
- Line a tray or flat vessel with parchment or wax paper. Keep a flat bowl with outer covering (nuts or cocoa) ready.
- Take out the mixture from the freezer. Scoop out a small portion and shape into a round ball using the tips of your fingers.
- Make 5 to 6 such ball os approx 1 inch diameter, put into the bowl with toasted nuts/ cocoa and shake to coat all over. Transfer to the tray. Repeat for rest of the ganache.
- Freeze truffles for an hour until set.
Usually the ganache is prepared by pouring the cream over chocolate – I din’t want to use two vessels. Working with chocolate can get very messy if it isn’t properly set and you’re in a great deal of hurry to finish off making the truffles. Use as little skin surface a possible to shape and wipe hands with a wet towel so that this acts as a lubricant to prevent chocolate from sticking. 1/2 cup of coconut milk can be substituted with 1/2 cup of fresh cream or 1/4 cup of either and 1/4 cup of liquer. Note the recipe will no longerbe vegan if one uses fresh cream.
These truffles were sinfully delicious and had not a hint of coconut taste.
I will be experimenting with a lot more truffles – so besides the brownies that I keep making and posting, you can also expect to see more truffles for all of you to drool over. 
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It looks yummy Lakshmi:) It am surely drooling over ur truffles!!
Hi Latha,
Looks delicious:-)
Ok go on experimenting till our next meet, so that I can get to eat them too! They do look very delicious.
I brought back loads of cooking chocolate from Madras… will try truffles soon.
I am back!! Truffles look yum!:))
Had so much fun in the last 5 days, lazy to get on the blog now!:D
I too love chocolate. I eat them a lot. Especially here in belgium they have the best chocolates., that is what i heard.
Love the truffels. Just wanted to pick one and pop in my mouth.
Chocolate truffles look sooooo tempting..And lately this girl is tempting this lady here, too much with chocolate goodies
and made me got to “Nuts” to Nuts and spices 
where this lady could find white cooking chocolates and got some ‘vochelle’ bars instead(to substitute)..
I want to try that fudge at least..
Had a nice time @ chennai
Chennai rocks!!!
Those truffles look delicious
Vegan Chocolate Truffles looks delicious!
I have been eating wonderful vegan chocolates, but have not yet found Vegan Chocolate Truffles in the market.
I am a fan of ferrero rocher..does this belong to “truffle” category??…and I would prefer if the truffle has a touch of coconut flavour unlike you have noted, “not a hint of coconut taste”!! …
WOW!!!! Looks extraordinarily wonderful. Hats off to u.
Wow…Lakshmi ,you are my kinda girl. I am a chocoholic too. Why are you doing this to me dear. I’ve been sooooo tempted by your truffles. Poor me. Don’t have any with me right now.
(weep weep)
Look yummy!
I’m a chocoholic too.
I love truffles too and the smoothness of ganache.. Yummy. Great job Lakshmi.
Where on earth did you find this chocolate from? This is a terrific find, Lakshmi. I am so glad you brought this to my attention. Didn’t coconut milk curdle when boiled? Did you strain the mixture? I am so glad to receive this entry
At Nuts and Spices, Anna Nagar. Lindt Excellence 70% and 80%, both are dark chocolates with no milk added. Not all Lindt chocolates are however free of milk. Their Mint Dark chocolate, Orange dark chocolate etc have milk. Besides since as a manufacturer they aren’t dairy free, whether their milk free chocolates are vegan or not would be debatable. As a brand Lindt is easily available in Chennai.
Many Chocolates from Green and Black’s are vegan too – they are also fair trade.
The latest packages of Morde Dark chocolate (widely available in India) that I purchased yesterday are unfortunately not labelled with ingredients but just say Not for Retail Sale, For Industrial Use. But the last time I checked Morde Dark Chocolate doesn’t have milk solids either though I am not sure.
nice twist on the truffle recipe with coconut cream…must try them out soon
Nuts & Choco go well together. I prefer chocolate always with nuts.
mmmmmmmmmmmmmmmmm..yummmmmmmmmmmm…now what else can i say
hey Latha! that looks good! I tried so hard to find vegan chocolate, but all i found was the dark one with 70% cocoa, but the rest is milk:( which one di u use??
-Mansi
Mansi, I am shocked that you’re finding it hard to find dark chocolate without milk solids in the US. Try looking for Lindt Excellence 70% or 80%. Lindt is available in Chennai at Nuts and Spices. Not all Lindt however is dairy free. Green and Black’s also have some chocolates that are vegan.
truffels look so yummyyyyyyyyy
such a lovely entry for vegan ventures
Truffles and chocolate an amazing combo…..my fav too
Lovley truffles. Liked them Lakshmi.
Wow!! What delicious truffles…yum!!
So you are a chocoholic then?
chocoholic is a very common title – most people call themselves that – we need to come up with something more intense for maniacs like me
now, darling, where’s the booze in the truffles? it’s vegan, you know.
hey nice truffles…and vegan too
[...] took a few pointers from some of the recipes I saw online here, here and here ….and finally did my own thing…they turned out very well….and I was happy with the [...]
I’m making these for a Riesling tasting party tomorrow night. Thanks!
Ah! I never would have thought to use the coconut milk!
I just finished stirring it all together, in a couple hours I’ll be able to shape them into truffles and roll them in coconut shavings! Thank you so much for the recipe!!!
Can I know what went wrong? Its not possible that this doesn’t work. Unless you need to chill more to firm up the truffles. Most vegan truffles follow this method and I keep making them all the time!!! I am amazed it din’t work!!!
Well, it stayed soup. Maybe it was the chocolate I used O.o
I used those Hershy chocolate chips…
But they were kinda old-
Anyway, I let it stay in the fridge till now, and its still very un-moldable in the middle.
So i’ll add a bunch of rice crispys and maybe that’ll freeze
Ah, yeah, it worked ^_^
Thank you ;P
[...] a box of truffles! Maybe these? My favourite is chocolate and orange, like these. (I use soycreamer or coconut milk/cream) Or [...]
[...] source for canning recipes.) Another fun, relatively easy-to-make comestible gift idea is chocolate [...]
[...] http://theyumblog.wordpress.com/2007/11/26/vegan-chocolate-truffles/ [...]
These are amazing, thanks! I just made my first batch of my modified ice wine truffles with the coconut milk and I have to say, I don’t miss the cream at all and they were a success with friends.
If anybody wants these Dark Chocolates (70% Cocoa Content) then just mail me on mordeomkar89@gmail.com
Regards,
Omkar K. Morde,
Morde Foods Pvt. Ltd.
I want to make this for my summer camp class as I have a student who is lactose intolerant and I do not want to leave her out! Roughly how many truffles does this recipe make??
Thanks!
They look awesome and the recipe is pretty similar to my own
.
http://honeyandspice.wordpress.com/2010/04/10/chocolate-truffles/
For best flavour, use chocolate with no soy lecithin in.
[...] ganache filling, is only two ingredients: 1 part heavy cream (some use sweetened condensed milk, or coconut milk for vegan truffles) to 3 parts semi-sweet chocolate. Bring the cream just to a boil, then pour over the chocolate. [...]
How many truffles does this recipe make?
This recipe came out amazing. Thanks! I didn’t want to wait 2-3 hours for the chocolate to thicken so I chilled in a bowl of ice water (like a double boiler, except cold), I stirred the whole time as it was cooling, it took about 15-20 minutes.