These vegan mint chocolate truffles are super easy to make with just a handful of ingredients. Dark chocolate, fresh mint and crunchy hazelnuts make a decadent dessert that’s great for holiday parties or for vegans with a sweet tooth.
Speaking of vegans with a sweet tooth, that’s not me! I much prefer savoury flavours which is why you’ll not find too many desserts on the blog beyond these vegan apple pie egg rolls and these vegan crepes. But since so many of you are asking me for more desserts, here’s a simple and delicious one that’s sure to satisfy any chocoholic!
Turns out that vegan chocolate truffles are really fun to make. You only need dark chocolate and coconut milk to make the creamy balls and then you can let you imagination run wild with how to flavour them.
Since we’re approaching the holidays I decided to make these ones into vegan mint chocolate truffles –perfect for taking along to a holiday party or as an after dinner sweet. I rolled mine in crushed hazelnuts because I love the crunch but you can also use cocoa powder, icing sugar or melted dark chocolate to make a hard chocolate shell.
Most other recipes I’ve seen for mint chocolate truffles call for peppermint extract. I don’t have that but I do have a pot of mint. The trick is to get the mint to release its flavour and infuse the coconut milk. Turns out you just need to give it a bash with a wooden spoon. I saw Gordon Ramsay do it and it works!
So to make these vegan mint chocolate truffles bash a small bunch of fresh mint with a wooden spoon and drop it into a pot with some coconut milk. Gently heat the milk for a few minutes then pour it over pieces of dark chocolate. You want to use full fat coconut milk and quality dark chocolate for this, at least 70% cocoa solids.
No need for a double boiler here, the coconut milk will melt the chocolate into a creamy ganache that you just pop in the fridge for a couple hours until it’s solid. Then spoon out portions of the ganache and roll it into balls. Your hands will get really dirty so be sure to roll up your sleeves. Roll the truffles in your coating of choice and refrigerate until ready to serve. That’s it!
Since realizing how simple vegan chocolate truffles are to make, I’m already dreaming up alternative flavour combinations: rum and coconut, cherry, orange, pistachio, etc., etc. Stay tuned!
Wanna see how easy it is to make vegan mint chocolate truffles? Watch the video:
Vegan Mint Chocolate TrufflesPrint Recipe
- A small bunch (20 grams / 0.7 oz) of fresh mint - $1.00
- 1 cup (250 ml) coconut milk - $0.69
- 250 grams (8.8 oz) dark chocolate (at least 70% cocoa solids) - $2.00
- Toppings of choice: Crushed hazelnuts, cocoa powder, icing sugar, shaved coconut, etc. - $0.88
Place the mint on a cutting board and bash it with a wooden spoon. Then put it in a small pot with the coconut milk and gently heat over medium heat for 5 – 6 minutes without bringing to a boil.
Break the chocolate into small pieces and put it in a heatproof dish. Remove the mint from the pot, pour the warm coconut milk over the chocolate and stir until melted. Place in the fridge for at least two hours or until solid.
Spread your topping(s) of choice onto a plate.
Spoon out a portion of the chocolate and roll it into a ball with your hands. You can make them as big or as small as you want. You can also stick a whole hazelnut in the middle if you want. This is a messy process so be sure to roll up your sleeves.
Roll each truffle in your topping of choice, coating them on all sides, set on a plate and refrigerate until ready to serve.
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