When my husband tasted these he said, “Wow, some people would really like these!” While he liked them, the truffles were a little bit rich for his taste, but me and my daughter Ava couldn’t be happier. They have a rich milk chocolaty center with a chocolate coating then rolled in a topping of your choice. Best of all, they are dairy free and very easy! Make them for any chocoholic and you will be best friends for life.
This recipe totally came about by accident, but is actually the traditional way to make a truffle filling using ganache. I made some chocolate cupcakes and used my dairy free ganache recipe for the icing, but had a ton left over. So I just put it in the freezer not knowing what to do with it. A few hours later I noticed that it had hardened, so I used it to make truffles and they turned out wonderful!
Here are the directions:
Dairy Free Chocolate Truffles
Serves: 15 to 20 truffles
- 1 C dairy free chocolate chips (I use Enjoy Life Chocolate Chips)
- ½ C Non-Dairy Milk
- 1 tsp vanilla
- 1 10 oz. package of dairy free chocolate chips (I use Enjoy Life Chocolate Chips)
- Coconut Flakes
- Chopped Walnuts
- Sea Salt
- Cocoa Powder (If using cocoa, omit the chocolate coating)
- Place chocolate chips in medium-sized bowl, set aside. Bring non-dairy milk to a genntle boil, then pour over the chocolate chips. Add in the vanilla and whisk until smooth.
- Place uncovered in freezer for 2 hours, or until hardened.
- Line a baking sheet with parchment paper. Spray your hands will cooking spray then roll the filling into small balls. Place on the parchment paper. These are rich little buggers so don't make them too large.
- Place uncovered in freezer for 1 hour.
- Just before your truffles come out of the freezer, melt the chocolate. Place the chocolate chips in a stainless steel or glass bowl and place over a pot of gently boiling water, being sure the bottom of the bowl doesn't touch the water. Stir until completely melted.
- Use a fork to dip the truffles in the chocolate and tap the fork on the side of the bowl to get rid of any extra chocolate. Use a toothpick to help remove from fork and place back on the parchment paper-a little trick I learned from the pioneer woman 🙂
- After each truffle go ahead and sprinkle on (or roll in) your desired topping before the chocolate dries. Surprisingly, my favorite topping was the sea salt because it really seemed to balance out the sweetness of the chocolate. ---By the way, the truffles rolled in cocoa don't have the chocolate coating on them. Enjoy!
this post is part of Gluten Free Mondays