2-Ingredient Vegan Chocolate Truffles

Author: Chloe

Servings: 15 truffles

Ingredients:

For the truffles:

• 240g vegan dark chocolate (60-70%)

• 100ml tinned coconut milk (light or full fat)

For the coating:

• 300g vegan chocolate (white and/or dark)

• Pink or red gel food coloring

For decorations:

• Vegan cake decorations of your choice

Instructions:

For the truffles:

1. Gently melt the dark chocolate using a double boiler method over a low heat. Once melted, remove it from the heat.

2. In a separate pot, gently heat the coconut milk until small bubbles start to form at the sides.

3. Pour the hot coconut milk over the melted chocolate and mix gently until well combined.

4. Place the truffle mix into a lined bowl and refrigerate for around 2-3 hours. It should be firm but malleable.

5. Scoop out 1 tablespoon of the mixture at a time and roll into balls. Alternatively, you can use a small cookie cutter to create heart-shaped truffles for Valentine's.

For the coating:

1.  Melt the chocolate for the coating. If making pink chocolate, stir a small amount of the food gel into white chocolate.

2. Coat each truffle in your melted chocolate, then transfer them to a wire rack with baking paper underneath. Leave for 5 minutes to let any excess chocolate drip off then use skewers to transfer them to small foil cups.

3. Add any desired decorations while the coating is still slightly wet (unless you're doing a chocolate drizzle, in which case you should let the coating dry first).

4. Place back in the fridge until the coating has set and enjoy!

Recipe notes:

• If the truffle mixture is too soft, leave it in the fridge for longer. If it’s too firm, let it sit at room temperature for a while to soften.

• Store in an airtight container in the fridge for up to 1 week.