Hi guys! I’m just gonna put it out there… prepare to lose ALL self-control and stuff an entire bowl of truffles into your face. What I’m about to give you is the best vegan truffle recipe EVER.
Yesterday I attended a truffle making demonstration by the amazing Michelin starred chef, Ori Hellerstein. It was so good! In fact, it was so inspiring I just HAD TO make my own vegan version as soon as I got home. So I did!
This recipe is an adaptation of the one that the lovely Ori presented to us during the event. The cream (I used soya) and milk is first infused with… chocolate cereal! During his demonstration, Ori used Coco Pops to infuse his to give them that sweet, chocolate-y flavour. I didn’t have Coco Pops so I used Nesquik but I suspect this would work with any chocolate flavoured cereal. Once the cream absorbs all the flavours from the cereal, it is strained through a sieve. Good quality chocolate is then added to the already super chocolate-y cream and milk mixture. At this point you will want to eat the mixture out of the bowl with a spoon (I may have had a few cheeky spoonfuls) but please, please at least try to cover it with some cling film and refrigerate overnight. If the mixture makes it through the night, then you’re in for a real treat.
These truffles are super simple! Requiring simple methods, only 5 ingredients and no fancy equipment!
Best thing about this recipe? Super flexible.
This is just a basic chocolate truffle recipe but if you want something a bit more special just experiment with a few different flavours! Why not add a few drops of orange or rose extract into the mixture or even some ground roasted hazelnuts for some extra crunch. As far as coatings, the options are endless. You can roll them in cocoa powder, desiccated coconut, powdered milk, cocoa nibs, crushed nuts or cereal. Or if you’re a chocoholic, dip them in more chocolate! Either way, this recipe is super versatile and these would make the perfect dessert to snack on or to take along to parties.
Vegan Chocolate Truffles
- 150 ml Single soya cream
- 100 ml oat milk
- 1/2 cup chocolate cereal
- 180 g dark chocolate
- 3 tbsp cocoa powder
- Place the cream and milk in a small sauce pan and bring to the boil.
- Take the mixture off the heat, add in the chocolate cereal, cover with a lid and set aside for 10 minutes.
- Drain the liquid through a fine sieve, pour the mixture back into the pan and once again, bring to a boil.
- Take the mixture off the heat, add in the dark chocolate (broken into small pieces) and let it sit for 2-3 minutes before giving it a good stir making sure all the chocolate has melted. Cover with cling film and place in the fridge to set overnight.
- Scoop the set truffle mixture into 2 teaspoon-sized mounds and roll into a ball. Roll each truffle in cocoa powder.
- Try rolling the truffles in different toppings such as desiccated coconut, crushed roasted nuts, powdered coconut milk or crushed cereal.