Silky smooth chocolate with a hint of orange? Yes please, sign me up for that, stat. And by that I mean these vegan chocolate orange truffles.
Who am I kidding I already signed up, showed up, and ate them all up.
Fun fact, we like to watch the Great British Baking Show at our house, whenever we happen to be taking a break from The Office. Recently we have been watching The Master Class series where Paul and Mary share their baking secrets.
Even though we don't eat the gluten beauties they make on the show, it always inspires me to try new flavors or learn how to make something traditional into a version that fits into our dietary requirements.
And that is how I came to make these vegan chocolate orange truffles. A girl can only hear the word ganache so many times before she has to have ganache in her belly. This girl anyway.
Typical ganache is made with heavy cream and chocolate. These truffles are a dairy free version so you can have incredible smooth and creamy ganache that will not leave you feeling like crap.
Wanna talk about whats in these truffles? Ok!
Ingredients for Vegan Orange Chocolate Truffles
For these delicious chocolate truffles you only need 4 ingredients
- Full Fat Coconut Milk- the kind in a can
- Semi Sweet Allergy Friendly Chocolate Chips- Enjoy Life is a great brand for these, but my local grocery store just started carrying their own brand and it is MUCH cheaper.
- Cocoa powder
- Pure Orange Extract
How to make Vegan Orange Chocolate Truffles
Making these truffles is so simple. I really never dreamed it would be this easy. All you have to do is melt the chocolate with the heated milk and then cool it down. I mean who knew such a fancy treat would be so easy.
Pro Tip do not overheat your chocolate. It takes just a little bit of heat to make it melt. Over heating the chocolate will result in a dull clumpy mess.
Let's break this down into steps
- Place your chocolate chips into a medium size bowl. Add your orange extract to the bowl.
- Add your milk to a medium sauce pan and bring to a simmer. Do not let it rapidly boil. You should just heat it to where you see a lot of tiny bubbles on the surface. Stay near by and stir this often.
- Once simmering remove from heat, and pour the coconut milk over the chocolate chips.
- Stir the milk and chocolate until it is smooth and shiny with no clumps.
- Let cool on your counter until it is room temperature.
- Cover with plastic wrap and cool in the refrigerator at least 2 hours. I actually let mine sit in fridge over night.
- Once the ganache is cold, use a spoon to scoop each truffle out. I found it easiest to work with a small soup spoon you eat with. You can pick how big you want the truffles to be. A teaspoon was too small and a tablespoon was too big for my liking.
- Once scooped out, roll the ganache quickly into a ball and then place on a parchment lined cookie sheet. The ganache gets warm really fast, your hands will get messy making these.
- Continue scooping and rolling until you no longer have any ganache. I found it best to chill these again before rolling in the cocoa powder. I rolled a few while warm and they absorbed the cocoa powder, so then I had to re-roll.
- Set the balls in the fridge for about 15 minutes. Then remove and roll each truffle in cocoa powder you have dusted onto parchment paper. It won't take much, about 2-3 tbs. You can always add more if you run out. Just roll really quickly to lightly coat.
- Store your truffles in the fridge until you are ready to eat. I actually really enjoyed these truffles straight out of the freezer. They were chewy that way. Truffles are good for 3-5 days in a sealed container in the fridge.
That's all friends. What do you think? Delicious enough to make right now if I do say so myself.
Let me know below what you think about these truffles, or just say hi!Print