When I went to the Chicago National Chocolate convention last month, I tasted some amazing chocolates. It really inspired me to come up with my own chocolate truffles recipe. Since there are about a bajillion recipes out there, I wanted to make one that was dairy free so that my daughter could have them. Before you turn your nose up, these truffles are absolutely amazing!
They are amazingly rich, and will melt right in your mouth! The best part is that there are SO many ways that you can customize them to your liking. You can make the same recipe over and over again, and never make the same truffle twice!
This recipe is so easy my ten-year-old daughter even helped me make them. Actually, she’s rolling the last of the truffles right now as I type. (She is doing a fabulous job at it I might add)
If you are ready to wow your friends and family, and make your own truffles, then you definitely have to try this recipe. They won’t have any clue that it’s dairy free!
Make Your Own Chocolate Truffles
As you can tell by the look on my daughter’s face, she gives her two thumbs up to this recipe! She is such a picky eater that this must mean that they are pretty good! Now give it a whirl yourself.
What toppings would you put on your own homemade chocolate truffles?
Amazing Melt in Your Mouth Chocolate Truffles!
- 8 oz. 62% Dark Chocolate melted (I used Lindt)
- 2 cups confectioner’s sugar
- 1 1/2 tsp vanilla
- One cup coconut milk
- Your favorite toppings (we used colored sprinkles, but other suggestions are crushed cookies, pretzels, and nuts)
- Melon Baller
- Baking Sheet
- Small Bowl
- The first thing you want to do is separate the coconut milk. I buy the cans so it’s already separated. Just open the can, spoon out the solid, and drain the liquid. (Discard the liquid)
- In a mixing bowl, blend on low and start adding a little confectioner’s sugar at a time. Continuing mixing until all the sugar is added.
- In the microwave, melt the chocolate stirring it every thirty seconds. Continue to melt until their is absolutely no clumps left.
- While the mixer is mixing, pour in the chocolate and add the vanilla. Turn the mixer up to medium high and blend until the mixture looks relatively smooth.
- Pour the chocolate on an ungreased cookie sheet or baking pan. Place in the refrigerator and chill for approximately 1 hour
- Tip: Make sure to check every 15 minutes. You want the chocolate solid but not hard.
- Here’s a super secret tip. Use a Melon Baller to scoot the chocolate and form into balls. You can also use your hands once they are started to round them out.
- You might want to put confectioner’s sugar on your hands as the balls get sticky.
- Once rolled, dip them in your favorite toppings!
- I like to place them in the fridge for another hour to help them solidify more.
- Once they seem more solid, they are ready to serve!
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