I don’t generally have a much of a sweet tooth, but I do like good chocolate, I adore chocolate truffles and I also live with someone with a dairy allergy, so these dairy free chocolate truffles are very popular at home and whilst I don’t make them as often as would be liked, when I do, they go down a treat. I’ve also gifted them to people as well, and served them up at events and dinner parties.

I don’t lie that they are dairy free, but don’t believe me that they aren’t full of cream. They are, just not dairy cream

They are made with coconut cream, and it works beautifully to make soft, melt in the mouth truffles that are safe for dairy allergy sufferers or that vegan friend you know loves chocolate but you want to just either impress or spoil.

They do need to be stored in the fridge because of the nature of coconut cream, but fresh, good quality chocolate truffles made with cream also need to be kept cool, so that’s not much different.

For these dairy free chocolate truffles  you need two cans of coconut milk, the full fat variety, not the low fat. You are aiming to skim the thick and creamy layer off the top of the can. You can use a carton of coconut cream, if you prefer. You will need approx 500 mls of coconut cream though. If you have cans of coconut you need them to be at a cooler temperature, so the cream and the coconut water have seperated and you can scoop the cream off easily.

You also need to decide if you are flavouring your truffles and what with. Any good extracts can be used, and you can add virtually any flavour you want. We like mint, orange, vanilla and raspberry. Coffee extract also works well too.

This recipe is a bit messy but you come out with delicious truffles so it’s worth it.

You will need:

250g of good quality dark chocolate with no milk in it. I usually go for 65%. You don’t want your chocolate to be too bitter.

Your choice of flavours

500mls of coconut cream

Coco powder, about three tablespoons, sifted onto plates. If you are making one flavour of truffle, you just need one plate, but if you are making more than one flavour you will need bowls to cool each one and a plate of coco powder per flavour.

How to make your truffles:

Melt the chocolate, You can microwave it, but be VERY careful doing this, as it will burn very easily. Or use a double boiler method.

Once the chocolate has melted, add the coconut cream and stir in until the mix is well combined.

Then add your flavours. If you are making more than one flavour, divide the mixture evenly between bowls and add the flavours to taste.

Then place the bowls in the fridge to cool. You will need to be patient, as it takes about 3-4 hours. But you can lick some spoons in the meantime.

Once the mixture has solidified, you can start to get messy…

Take a spoon and scoop out a small ball of the mixture. You can size them according to preference but they are very rich and decadent so less is more.

Using your hands, work quickly and roll the ball into a rough ball shape, then roll it in the coco powder you have ready. Place into your storage container.

Continue this until you have no mixture left. I find we get about 15-20 balls of truffle.

Store them in the fridge until you want to present them or eat them. They are perfect with a cup of coffee or as a dessert treat. They can travel if kept cool but not for long trips.

You will enjoy these and if you are dairy free or vegan they are the real deal…

Funny story time: 

When he who is the husband and I were first dating, he took me to Paris for a weekend. We were walking near the Eiffel Tower when we happened upon a small stall selling chocolate and truffles. We purchased some, and I enthusiastically enjoyed one. What I didn’t know is that I had coco powder from the truffle on my chin and he who is the husband thought it was funny not to tell me. I wandered Paris for an hour with chocolate on my face. I only realised when I looked in a window of a shop. I was not amused. He thought it was hilarious. I still married him though, it must have been the chocolate…