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The Ultimate Dark, Vegan Chocolate Truffles Recipe

Coconut Dark Chocolate Truffles ImageMother-in-law: “Tell me, these vegan chocolate truffles you’re going to put on your blog… are they easy to make?”

Me: “Well that depends. What do you think about getting melted dark chocolate all over your hands?”

Mother-in-law scoffing: “What? A problem with getting chocolate on my hands?” + Slightly evil laugh. “That my dear… will not be a problem.”

So the morel of this story is, if you don’t mind spending 10 minutes indulging in a little chocolate messiness, then these decedent dark chocolate truffles are relatively easy to make.

The secret to a killer dark chocolate truffle is all in the ganache

I go into a heavenly daze when I hear the word ‘ganache’. Just picture it: High quality dark chocolate. Plus cream. Melted. Together…

A good chocolate truffle is really just a couple of short hops away from this. You let that blissful mix set in the fridge overnight, then roll it into balls and dust them in cocoa powder, desiccated coconut, chopped nuts, or whatever other coatings you can conjure up. They’ll then keep happily in the fridge for around 4 days, although I admit that I’ve never seen a chocolate truffle last that long.

How to make dark chocolate truffles image

But you know me. I’m obsessed with taking a perfectly good recipe, and seeing if I can make it healthier, without sacrificing flavour, texture or any other pleasure factors. And because a good traditional truffle is only made from a few real food ingredients to begin with, this really didn’t take much effort on my part. And the best thing, my healthier truffles taste identical to the original recipe, and have the same rich silky smooth mouth feel too. Essentially, I only changed two things. I swapped the dairy cream for coconut milk, and the butter for coconut oil.

The result? I had expected them to turn out tasting of coconut- which wouldn’t have been such a bad thing, but surprisingly I could barely detect the coconut at all. If I needed to pin down 3 words to describe them, they would be: 1. Decadent. 2. Rich. 3. Divine.

Vegan Chocolate Truffles Recipe picture

Dark, Vegan Chocolate Truffles Recipe

Feel free to add a couple of tablespoons of brandy (my favourite addition) or a few drops of natural peppermint extract to the mix if you’re in to that kind of thing.


  • 300g High quality dark chocolate (70% coco solids minimum)
  • ¼ tsp sea salt
  • 30g / 2tbsp virgin coconut oil
  • 230g / around 215 ml tinned coconut milk (60% coconut extract minimum. Try to get one that’s just coconut  and water, without all the extra additives)
  • For garnish: Desiccated coconut & 100% Cocoa powder


Chop or break up the chocolate into smallish chunks and place in a large bowl along with the coconut oil and the salt.

Bring the coconut milk to the boil on the stove, and then pour immediately over the chocolate. Stir until the chocolate is dissolved, and the ganache is smooth and thick.

Pour into a medium sized bowl.

Cover with cling film and leave it to set overnight in the fridge (or at least 4 hours).


Now for the fun part.

Take two flat-ish bowls. Tip a handful of desiccated coconut into one bowl, and a few tablespoons of cocoa power in the other, making sure you’ve got enough to generously cover the bottom of each of the bowls.

Remove the ganache from the fridge.

Wash your hands and dry them well.

Use a teaspoon to scoop small amounts of ganache out of the bowl, place into the palm of your hand and as quickly as possible roll them into a ball. This does require a little skill but just keep in mind how you used to roll plasticine into balls when you were a kid and you’ll be fine.

Toss them straight into either the bowl of cocoa or coconut.

Repeat until you have rolled all the ganache into balls.

Swirl around the bowls of coconut and cocoa to ensure that each truffle is completely coated.

Wash your hands and dry them.

Carefully place each chocolate truffle onto a serving plate, cover gently with cling film and place back into the fridge to firm up again. Of course, feel free to test 1 or 2 as you go to ensure they meet your personal quality standards ;-)

Store for up to 4 days.

Shorthand: Stir 300g choc + pinch salt + 30g coconut oil + 230g hot coconut milk - smooth. Fridge overnight. Roll into balls. Swirl in cocoa power or desiccated coconut.


How to make vegan coconut chocolate truffles

Chocolate truffle troubleshooting:

Help, my ganache has split: If your ganache mix splits when you mix the hot coconut milk into the chocolate, fear not! It can be rescued easily by adding in a tiny amount of hot water. Just add the water, drop by drop as you stir the ganache until it all comes together and becomes smooth.

I’m trying to roll these things into balls, but they keep melting in my hands: First, take a moment to think about how joyous it is to have your hands covered in this amazing chocolaty concoction… Secondly, you need to keep in mind that a little melting is normal, but you can minimise it by being as quick as you possibly can, just a few short seconds in your hands is all they should get. If you still have problems, try to rinse your hands under COLD water and dry them thoroughly between each truffle, although this last option really shouldn’t be necessary.

Why aren’t my chocolate truffles perfectly shaped balls? Calm down now, perfection really is over rated you know, especially in the world of truffles where rustic and homemade = sexy. If you’ve got overly warm hands you’re going to have a hard time getting them into perfect balls before they melt. If so, try the Italian way. They put a spoonful of ganache on a flat surface and then just use their fingertips to pinch the top into rough pyramid like shape. And in my opinion, these taste just as divine.

I’ve only rolled 2 truffles and I’m bored already: You’re either not taste testing the truffles as you go, or haven’t got the right music playing in the background.

The truffles turned out too firm or too soft: Either way they’ll still taste great. But ultimately it all comes down to the type of coconut milk you’re using. If they’ve turned out a little too firm, just add an extra 20g or so of coconut milk next time you make them. If they’re a little soft, reduce your coconut milk by the same amount. Just be sure to stick to the same brand and variety of coconut milk each time so you can predict the outcome.

I’ve rolled all the ganache into truffles but they’ve disappeared! Either you took my advice to taste test as you roll a little too seriously, or you’ve got a chocolate truffle loving thief lurking around the house… Hey, it’s your responsibility to guard them not mine!

Next actions

Make this amazing dark, vegan truffles recipe this week and let me know how they turn out. Just remember that truffles always taste best when shared.

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  • EdelR

    Yum! Yumm! Yummm! Think your mother-in-law and I could be good friends – sounds like a woman with clear priorities!! Will definitely update you on the outcome – very soon indeed. By the way, think those pics of yours are – for me – quite possibly the equivalent of a Playboy centre-fold to a teenage boy! Well, you know what I mean ;=)

    • Melanie Stephens

      Ha! Glad to hear that the pics bring you so much… ah… pleasure ;-)

  • Eleni

    Wonderful truffles!! I made them today for a lactose-intolerant friend, and they turned out beautifully. I actually think they taste better than standard truffles – more intensely chocolatey. Thanks for the recipe (and for the beautiful pictures…my mouth is watering all over again)!

    • MelanieFYAM

      Happy to hear you love them as much as I do Eleni! These truffles really are winners in my opinion! hmmm… think I’ll need to make them again soon myself! ;-)

  • Aneta Ilieva

    Thank you for this divine recipe! Made the truffles for my daughter’s first birthday as I wanted to serve wow factor vegan food. Everyone loved them vegans and non vegans alike! Will be making them more often now :)

    • MelanieFYAM

      My absolute pleasure Aneta! I’m so pleased to hear your family loved them. They really are a personal favourite of mine mainly because they are just so easy to make but also because they seem to win people over every time! Enjoy :-)

  • clare argent

    70% dark choc has milk in it!! please advise

  • DHYH

    hi i want to make this for christmas for my sister, how long can they be stored up to? is it only 4 days?how long before should i make these? By the way, these look like the absolute best truffles that are not made with animal products.

    • MelanieFYAM

      Hi there!

      Yes, because these little balls of joy are made with 100% fresh ingredients, they won’t last much longer than around 4 days. If you’re making them as a gift, I’d recommend you make them a day before you plan to give them, that way your giftee has a good couple of days to enjoy them.

  • Kathy

    So, no one else’s ganache came out of the fridge just waaaay too hard to mold into anything that remotely resembles a solid ball? Crossing my fingers that letting it soften up at room temperature for a bit will do the trick.

    • MelanieFYAM

      Hi Kathy!

      I’m sorry to hear that. That’s the risk we run with any recipe using coconut milk, since each brand of coconut milk uses a different ratio of coconut cream and water (plus sometimes thickeners and all that), the resulting texture can sometimes be different. I’m almost certain thought that once you’ve let the mix warm at room temperature for 10-20 minutes or so, it will roll out nicely. Pop them back into the fridge for a couple of hours once they are all rolled out, but pull them out again 30 minutes before serving.

      What I’d suggest if you make this recipe again is to use the same brand of coconut milk and chocolate as you did this time, but add a little more coconut milk. Make a note of the brand and how much you used so you can always come back to your standard recipe. I always choose the same brand of coconut milk in this recipe for this exact reason!

      Hope that helps and let us know how they turned out!

      Good luck!

      • Kathy

        Melanie, thanks SO very much for taking the time to reply! I’m ecstatic to report that leaving the ganache at room temperature for about 3 hours did the trick definitely needed more than 10-15 minutes!
        I will do my best to use the same brand of coconut milk next time I make these little guys (and you can bet that I will be making them again!), but in the case I can’t, and I’m faced with the same “almost oops” situation, I’ll know what to do :)
        Thank you again and Happy Holidays!

  • ngrrsn

    Weighing in late; found this because I wanted to make for Christmas party for vegan friends. First, bad pun on weighing in. Where is the nutritional value information; this was filed under “Healthy Recipes”? Second, I wish you would include product names you used; it would be most helpful…especially since this was supposed to be vegan and 70% chocolate normally contains dairy product. Third; nice article! Thanks and have a Merry Christmas!

    • So Moon Bean

      Cocoa Camino has a great range of dairy-free chocolate! it’s a little pricier but you’re paying for organic/fair-trade/vegan goodness! So worth it!

      • ngrrsn

        Thanks, Moon Bean! After a miserable failure at trying to make this I ended up finding a specialty department at a local store and buying a made-to-order. I wanted to make a comment, though. I would consider the product for all the values you listed except “fair trade”. That is the biggest con job going, creates artificial economics that ultimately fail, and traps the participant into near servitude. It is a great idea and concept, but has not lived up to its ideal. If you don’t believe me, visit with a local college economics instructor or business ethics instructor. You may be surprised what you learn. ;)

  • Alex

    I just finished making some of these for my vegan friends for V-Day.

    They are honestly, the most delicious things I’ve ever tasted! Thank you so much!

    • MelanieFYAM

      Hi Alex. I’m so glad you loved them! Thanks so much for letting me know how they went.

  • Julia

    Can I make these with a candy mold?

    • MelanieFYAM

      I think they’d be a lot easier to roll by hand Julia. But if you try it do let us know!

  • Amanda

    do you think almond milk will work in place of coconut milk?

    • Melanie Stephens

      I’m not totally sure Amanda, I’ve never tried it. If you do please drop by and let us know!

    • MelanieFYAM

      I haven’t tried this Amanda so I can’t say for sure but I imagine it would. If you try it out will you drop by and let us know how if it works for you? Happy experimenting!

  • Suzanne Del Rizzo

    Hi, This recipe sounds awesome. I am going to make these for a vegan dinner this weekend. I was wondering if the virgin coconut oil needs to be melted when measuring the two tablespoons or if it should be measured in a solid state…please let me know. Looking forward to trying this recipe.

    • MelanieFYAM

      It doesn’t matter too much Suzanne, I find it fairly easy to scoop into with the measuring spoon when solid, but if you like you can of course just melt it first.

  • Ashley

    I’m a little late jumping on this train, but am excited to make this recipe! I was curious, what brand of coconut milk do you typically use? I am trying to figure out which brand has at least 60% coconut extract and I keep seeing guar gum in all of them. Any suggestions?

    • MelanieFYAM

      Hi Ashley, I know exactly what you mean. So many coconut milks on the market now have thickeners added, I always avoid these. I use a variety of brands, it really depends on what country I am in as it seems different brands are easier to find in each country. In Italy, I am mainly using the Aroy-D brand, but used different ones in other places. My trick is to go hunt out an Asian supermarket. They almost always have a big variety of brands, at least one of which will be clean & pure! Good luck.

  • avondarcye

    Hi I would like to make these as a gift for a vegan friend. will they melt if I put them in a container and a bag. do they need to stay cold?

    • MelanieFYAM

      They will be fine out of the fridge for a couple of hours during transit, they wont melt, but they will get soft and if you aren’t careful they will go out of shape! My suggestion is to transport them in a box or container, be careful not to squash them, and keep them refrigerated as much as possible. Such a great gift idea!

      • avondarcye

        Do you think I can freeze them first?

        • MelanieFYAM

          I have never frozen them so I can’t say, but really you shouldn’t need to if you are gentle with them during transportation. :-)

  • Kitka

    While I’m not vegan, my husband is, and he has a major sweet tooth. I made a couple different versions of these truffles by adding various things to the ganache. Thanks for the recipe! So far the favorites adaptations have been adding a little almond extract the ganache and rolling in chopped almonds, adding raspberry preserves (I like to roll my in chopped pistachio), and adding peppermint extract dipped in chocolate sprinkled with crushed peppermint candies.

    • MelanieFYAM

      Oh my, these ideas sound just fabulous! Thank you so much for sharing Kitka. I think I really must try adding peppermint extract since peppermint dark chocolate is one of my favourite things! In fact I think I’ll make another batch this week :-)

  • Anna Bee

    My mixture keeps separating, and the hot water thing doesn’t seem to help – what am I doing wrong? :-(

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