No-Bake Treats
Classic Chocolate Truffles
Chilling the ganache until firm enough to hold a scooped shape before rolling is what lets you form clean round balls instead of the mixture sticking to your hands and smearing.
Ingredients
- 8 oz dairy-free dark chocolate, chopped
- 1/2 cup canned coconut cream
- 1 tsp vanilla extract
- unsweetened cocoa powder for rolling
Method
- 1
Heat the coconut cream in a small saucepan just until it begins to simmer at the edges, then pour it over the chopped chocolate in a bowl.
- 2
Let it sit undisturbed for 2 minutes to let the heat melt the chocolate, then whisk until smooth and glossy. Whisk in vanilla.
- 3
Chill the ganache in the fridge for at least 2 hours, until firm enough to hold a scooped shape — this firm chill is what lets you actually roll clean round balls; a soft ganache just sticks to your hands and smears instead of holding form (plus 2h chill).
- 4
Scoop small portions and roll quickly between your palms into balls, working fast since the warmth of your hands will start to soften the ganache again.
- 5
Roll each truffle in cocoa powder to coat. Store in the fridge.