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Easy Chocolate Truffles 3 ways

Easy Chocolate Truffles 3 ways
Easy Chocolate Truffles 3 ways

Easy Chocolate Truffles 3 ways

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Who doesn’t like chocolate truffles? Creamy, gooey chocolate with intense flavours, that melt in your mouth. The best thing is that you can make them after your own taste. The base is just coconut milk (or vegan cream) and chocolate – the rest is up to you!

Here we have made a large batch, split the batter in 3 bowls and added 3 different flavours. Now we have a box filled with different sorts of goodies in our fridge, yey!

The truffles freeze well, but they also keep for several weeks in the fridge. Don’t let them sit out too long, they will melt. So if you are going to make these for a friend, make sure they keep cool during transportation.

Feel free to experiment with lots of different tastes, and if you do, please let us know in the comments below how they came out.

Next time I will try to make orange flavoured ones, and maybe add licorice powder in some.

For more variations, try our After Eight Truffles, or our homemade Ferrero Rocher Truffles. 

Easy Chocolate Truffles 3 ways

Ingredients for about 40 truffles:


  • 300 grams dark vegan chocolate
  • 100 ml coconut milk or vegan cream (coconut milk will give a fairly strong coconut flavour, we love it but if you don’t, use cream)
  • 1 tsp vanilla extract
  • Flavour of choice (see below)

This is how you do it:

Add the coconut milk to a small casserole and bring it to a boil. Turn the heat off or down to the lowest and add the chocolate and the vanilla extract. Let it sit for 5 minutes, then stir carefully until the chocolate is melted and glossy.

Take out 3 bowls (if you are making 3 flavours) and distribute the batter between the bowls. Add desired flavours to the bowls and stir well. Set them in the fridge for at least 2-3 hours or overnight.

When the batter is hard, you can roll truffles easy by taking a spoonful of batter out of the bowl and roll it into a ball with moist hands. Then roll the truffle in coconut, chopped or ground nuts, cocoa etc. so they look better and don’t stick as much to your hands when you eat them.

Place them onto a platter covered with plastic foil or parchment paper, and place it in the fridge. Keep them cool.


The flavours on our pictures are:

Bounty: if you are using cream instead of coconut milk, add 1 tsp coconut extract to the batter while it’s warm and liquid. Place in the fridge until hardened, make truffles and roll them in shredded coconut.

Snickers: add 2 tbsp soft peanut butter in the liquid chocolate batter. Place it in the fridge until hardened, make truffles and roll them in ground or chopped peanuts.

Mint: add 1 tsp mint extract or 1-2 drops peppermint oil in the liquid batter. Place in the fridge until hardened, make truffles and roll them in sifted cocoa powder.

Easy Chocolate Truffles 3 ways

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