One of those desserts I can’t escape is truffles. At university, I always had to stop between classes at our university bookstore to pick up a bag of roasted almonds and a chocolate truffle.
You could either leave them plain as far as the coatings are involved, or roll them in cocoa or cocoa powder. For more of a Nutella spin, I often think ground hazelnuts would be wonderful!
You guys are going to Adore these truffles, I think. They are:
Rich
Creamy
Chocolaty
Completely sweet
Simply
Indulgent
They’d make the best dessert to have a weekly snack or take part in parties. They would also make a fabulous gift! Now that I have made truffles of my own and I know how simple and yummy they are, I don’t know that I will ever buy them again. (Especially given that dairy-free ones are too difficult to come by).
Chocolate Truffles
One of those desserts I can’t escape is truffles. At university, I always had to stop between classes at our university bookstore to pick up a bag of roasted almonds and a chocolate truffle.
PREP TIME: 2 hours 30 minutes
TOTAL TIME: 2 hours 30 minutes
Servings: 16 (truffles)
Freezer Friendly 1 month
Does it keep? 1 Week
Ingredients
9 ounces of vegan dark chocolate* (very finely chopped, 72% cacao or higher, 9 ounces is equal to ~1 1/4 cup)
7 Tbsp of light (or full-fat) canned coconut milk (shaken)
1/2 tsp of vanilla extract (optional)
1/4 cup of unsweetened cocoa or cacao powder, or finely ground hazelnuts (optional, for coating)
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