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Dark Chocolate Truffles

Rich and luscious dark chocolate ganache made from dairy-free cream, rolled in delightful toppings.

Time

2.5 HOURS

Serving size

25

  • VEGAN

  • DAIRY-FREE

preparation

  1. In a pot, heat Silk Heavy Whipping Cream Alternative until small bubbles appear on edges. Do not boil the cream.
  2. Place semi-sweet chocolate chips in a large mixing bowl. Pour hot cream over chocolate and whisk until chocolate has completely melted.
  3. Pour ganache into a 8x8 baking pan. Refrigerate until firm (about 2 hours).
  4. Use a 1/2 ounce scoop to form ganache balls. Set balls aside.
  5. Pour truffle coatings into shallow bowls. Dip and roll ganache balls in coatings until fully covered.
  6. Keep truffles chilled in refrigerator until ready to serve.

    Note: Truffles can be frozen for up to a month.

Ingredients

Ganache:

Truffle Coatings:

  • 1 Cup Sweet Cacao Nibs

  • 1 Cup Rainbow Sprinkles

  • 1 Cup Mini Chocolate Chips (Dairy-Free)

  • 1 Cup Toasted Shredded Coconut

  • 1 Cup Chopped Hazelnuts

  • 1 Cup Sweet Cocoa Powder