Dark Chocolate Truffles
There is nothing like biting into a rich and luxurious chocolate truffle. That smooth and satisfying chocolate slowly dissolving on your tastebuds, leaving behind hints of bitter and sweet notes. Chocolate truffles are one of those desserts that seem much more difficult than they actually are.
This recipe can also double as chocolate ganache to be used as a fudgy layer on brownies or to frost a cake. With only 2 ingredients, this recipe is super simple and works great as a bicep workout. To achieve that smooth as butter consistency, it’s vital to whisk long and hard to avoid any grit.
The most exciting part of making truffles, in my humble opinion, is the toppings! This is the fun part where you can add your own flair. From toasted coconut to roasted hazelnuts, feel free to play around and explore!
Chocolate Truffles
2 cups dark chocolate chips
1 cup non-dairy milk (I prefer soy or oat for this recipe)
cocoa powder (optional)
chopped nuts (optional)
shredded coconut (optional)
Place chocolate chips into a heat safe bowl. Bring plant milk to a boil and pour immediately over chocolate chips. Whisk for about 5 minutes to ensure chocolate chips are fully melted. You can use a spoon to check that there is no grit left. Now you can pour this over brownies or cookie bars and allow to chill for at least 3 hours for a ganache layer. You can also allow it to chill in a bowl and use it for a chocolate ganache frosting. For truffles, allow the chocolate to chill for at least 3 hours or overnight. Then scoop about 1 tablespoon per truffle. Smooth out truffles between your hands and place directly into any topping you like. Chill for at least one hour before enjoying!