Plant-Based Chocolate Truffles (3 Ways)

Store bought truffles are good, but homemade truffles are even better. This Valentines Day, I highly suggest making one of these: Chocolate Truffle, Espresso Truffle, or a Raspberry Truffle. Your family or special someone will love you even more for showing up with these amazing and rich treats, which is why I highly recommend giving these a try. Whether you like plain chocolate, coffee or raspberry, I’ve got you covered with my simple ganache recipe for wonderful truffles (that look store bought!) Whose ready to start melting some chocolate?

Chocolate Truffle Base

Yields 8 truffles

Ingredients

1 cup chocolate (60-70% cocoa)

1/2 cup heavy coconut cream, well mixed

2 tsp. vanilla extract

1/2 cup cocoa powder, to roll in

Directions

1. In a heat proof bowl, add the chocolate. Warm the cream up on the stove for 3-5 minutes on medium-high heat.
2. Pour cream over chocolate and whisk until combined. Pour into a parchment lined pan and place into the refrigerator for 1-2 hours or until it is scoop-able.
3. Remove from the fridge and quickly scoop an even amount into your hand, roll into a ball, dust with cacao powder, and place in the fridge until ready to serve.

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Espresso Truffle

Yields 8 truffles

Ingredients

1 Tbsp. espresso powder

1 Chocolate Truffle Base Recipe

1 cup finely chopped pecans

Directions

1. Combine the espresso powder and Baileys liqueur to the ganache.
2. Place into a parchment lined pan and refrigerate for 1-2 hours. Remove when it is scoop-able and ready to form into the round shapes.
3. Quicky scoop an even amount into your hand to shape, roll into chopped pecans, and place in the fridge until ready to serve.

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Raspberry Truffle

Yields 8 truffles

Ingredients

2 tsp. raspberry syrup

2-3 Tbsp. raspberry jam, heated

1 Chocolate Truffle Base Recipe

Additional chocolate to melt

Directions

1. Add the raspberry syrup and jam to the cooling chocolate ganache. 
2. Place into a parchment lined pan and refrigerate for 1-2 hours. Remove when it is scoop-able and ready to form into the round shapes.
3. Quicky scoop an even amount into your hand, place a raspberry in the center (optional).
4. Place onto a baking sheet and repeat until all finished. Place back into the fridge until ready to dip in melted chocolate.

Chef’s tip: This chocolate truffle base recipe is a great to make your own!