Vegan Truffle Recipe

Vegan Truffle Recipe on http://www.theculinarylife.comThis vegan truffle recipe is a blast from the archives – February 2009. Got a favorite vegan in your life? Make them truffles for Christmas!

I had someone recently bet me that I couldn’t develop an effective vegan truffle recipe. But maybe you’ve been watching all of these truffle posts thinking, “Crap! My girlfriend/boyfriend/farm animal du jour is vegan. These recipes do me no good.” Take heart, dear downtrodden culinarian. I’ve got your back.

I made these vegan truffles for my friend Ritu, and she loved them. I don’t know whether it was the candy itself she liked or just the fact that I made the effort to handmake her vegan chocolates, but either way, it was a hit. I’m betting your SO will feel the same way – the idea that you took their eating habits so seriously that you made them a special treat is a sure-fire ticket to Nookieville.

The original post has lots of information about chopping and melting chocolate, so please check it out in case you have any questions. A note on vegan truffles: since you’re not using cow’s milk, which has a lot of fat in it, you’re going to want to keep these in the fridge to keep them firm. They wont soften to the point of falling apart if left out, but they have a better texture when they’re cold.

Totally dairy-free vegan truffles. Yes!!

Also, you can coat these vegan truffles with whatever you want: vegan cocoa, ground hazelnuts, chai spices, powdered sugar, you name it. It might be really romantic to make several different kinds of coatings, which will bowl your date over when they open the box homemade, multi-flavored chocolate.

Vegan Truffle Recipe
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
This vegan truffle recipe will rival those dairy-laden candies they sell at stores. Around here, we call them "better than milk bombs." Makes about 24 – 3/4″ truffles.
  • 6 ounces bittersweet chocolate, chopped fine
  • 6 ounces semisweet chocolate, chopped fine
  • 3/4 cup soy milk, minus 2 tablespoons (don’t get the low-fat kind!)
  • 1 tablespoon vanilla extract
  • 1 tablespoon pre-made strong black coffee
  • 3 tablespoons of vegan sour cream
  • 1/4 cup unsweetened cocoa powder
  • Small foil cups for packaging (available from a craft or cooking store)
  1. Fill the bottom of your double boiler with a few inches of water, and set it to boil. Have the chopped chocolate waiting in the top of your double boiler but not yet set over the heat.
  2. In a small saucepan, bring the soy milk to a boil, then pour it over your chocolate. Gently mix the two and set them over the heat, stirring until the chocolate is completely melted. Stir in vanilla, coffee, and sour cream, then cover and refrigerate until firm enough to handle (about three hours).
  3. This is the fun part – getting your hands dirty! I do this in a two-part process to keep the cocoa from soaking into overly sticky truffles – and vegan truffles will get extra sticky since they’re lower in fat. If at any time it gets too warm, just stick the bowl of chocolate mixture back in the fridge for twenty minutes.
  4. After your truffle mixture has firmed up, grab yourself a parchment-lined cookie sheet and a diminutive spherical portioning device (read: melon baller). In the absence of said device, two teaspoon will work just fine. Scoop about a teaspoonful of truffle mixture and then working as quickly as possible, roll it into a sphere shape with your hands. Try to make sure your hands are as cool as possible, or your truffles will melt as you roll them. It might be a good idea to keep a paper towel or two nearby, so that if your hands get caked with chocolate you can wipe them off. Set the rolled truffles on the lined cookie sheet, and keep going until you’ve finished all of your chocolate mixture. Your truffles may look a little sticky at first. That’s fine, we’ll smooth them out in a second.
  5. Stick your vegan truffle-filled cookie sheet in the fridge for twenty minutes. Add cocoa powder to a small round-bottomed bowl and keep it within reach. One at a time, pick up your truffles and roll them between your hands for a few seconds to barely warm the surface, then drop them in the bowl of cocoa. Toss the bowl a bit until the truffle is completely covered in cocoa, then set it back on the cookie sheet. If you end up with a too much cocoa on your truffles, don’t shake them off until after they have firmed up again.
  6. Once you’re done, put the cookie sheet full of truffles in the fridge for half an hour. Once they’re firm again, shake off any excess cocoa powder and put them in little foil cups for decoration.
  7. Since they’re vegan, these truffles will keep in the fridge for two weeks – a little longer than dairy truffles.

Feb 9, 2009

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Comments from other ninjas:

  1. Natasha - 5 Star Foodie says

    These truffles look scrumptious! And I thought I already satisfied my chocolate craving this weekend, but now I want more!

  2. Meli says

    Just a quick note — I’ve also made vegan truffles successfully using coconut milk instead of any other dairy products. It’s a lot of fun, and a great choice for anyone avoiding soy and/or dairy.

    • steph says

      Perhaps – I’d give it a try with a half batch just in case, maybe using a little agar or soy lecithin to thicken it a bit.

  3. miss patt says

    Where can you purchase 100% vegan chocolate for these truffles? I have only found Hersheys brand unsweetened to be the only chocolate that is not produced in a facility that handles dairy and/or milk. Any suggestions?

    • Emma says

      Really? Hersheys doesn’t handle milk??? This baffles me as they are known for their milk chocolate candy bars. I’ve used Sunspire brand before, though just the particular product I used was vegan. You could try for chocolate as well. They are a reliable company and have many vegan options!

    • Stephanie Stiavetti says

      It depends – there are a few brands. Usually I peruse Whole Foods to see what they’ve got that week. They’ve got a specialty brand of vegan chocolate, but off the top of my head I can’t remember what it’s called. Will let you know when I can go back and check it out.

  4. Emma says

    What could one use in place of coffee? I don’t drink it, so I don’t have it in the house. Would strong Chai or Earl Grey tea be a good substitute???

  5. *muffins* says

    Mmmmm! These sound delicious! I am vegan and used to lose truffles (chocolate hazelnut!) but commercial ones have basically been off limits and I’ve never made homemade ones before.
    You talk a lot about there not being enough fat (though I have no complaints health-wise to that :))- perhaps using coconut milk, which has a higher fat content than most soymilk, would help?
    Definitely trying these as soon as I run to the grocery store, thanks for the recipe.

    • Stephanie Stiavetti says

      Actually, you could add straight-up coconut oil/butter to beef up the fat content, but it liquifies at room temperature. How about adding straight cocoa butter? That would keep them nice and firm.

  6. Ritu says

    Mmm. It was both the fact you made them for me and the fact that they were so amazingly delicious. I’m having flashbacks right now. Thank you for reposting, and allowing me to relive a little of that chocolate-induced ecstasy!

  7. Damaris @Kitchen Corners says

    I was just watching the BlogHer panel about SEO and had to come and visit your site. So much useful information. I’ve been taking notes left and right.

    As for your recipe, I am planning on making these as soon as I get to Hawaii and meet up with my vegan friend Scott. He’s going to love it.

  8. glutenfreeforgood says

    Just shared this on my Facebook page. My NYC daughter is vegan, she’ll go nuts over this recipe. I’ll make some before she comes home for Christmas. Thanks!
    Peace, love and yummy truffles!

  9. Sheryl says

    You’re friend is very lucky to have you make these for her (will you be MY friend?) These look fantastic. I know chocolate normally shouldn’t be refrigerated (right?) but I always prefer my chocolate cold, so these would be perfect for me (hint, hint :)

  10. Jason says

    These look delicious. My wife just switched to a full time vegan almost six months ago and it has been hard trying to find something I can make that we will both enjoy eating.

    I think we both can enjoy this vegan truffle recipe. I am going to try out this recipe tonight since it is our anniversary night, I’m sure she will love them.

    I think I will roll some mine in some ground hazelnuts. I hope they come out looking as good as your pictures, thanks for the recipe.

  11. Jennifer Margulis says

    You. Are. An. Amazing. Cook. Girlfriend.

    I = like reading about it, not sure I could EVER do it though.

  12. Heidi @Adventures of a Gluten Free Mom says

    Oh. My. Goodness. So happy you’ve got my back Stephanie, these are going to make my 3 year old chocolate monster very, very happy!

  13. Kim-Cook It Allergy Free says

    Oh my! These absolutely have my husband’s name written all over it! I think I could earn so great holiday present from him if I made him these. LOL I will so be trying these out!! These look amazing and so rich. Cannot wait to make these, Stephanie!! xo

  14. carrie @ gingerlemongirl says

    These look SO good!!! YUM! I really need to make something like this for Christmas!! 😉 Thanks so much for sharing Stephanie!

  15. DebbieK says

    Thank you for this recipe – the photos are wonderful and make these better than milk bombs enticing. I will also be commenting on the gooey treats cookbook for kids – those too look yummy.


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