Chocolate truffles you can make in minutes…
They can even be made in the microwave. For some reason, I’d always been under the impression that preparing homemade truffles is difficult and time-consuming. Plus, most recipes call for heavy cream, which I can’t eat as a vegan. But there are ways to make them using canned coconut milk, and so I decided to stop being lazy and try my hand at it this Thanksgiving.
3 ingredients & no heavy cream!
My first experiment—with the last can of coconut milk in the pantry—didn’t turn out very well. It made a lovely chocolate sauce, but never firmed up enough for truffles. So, out of curiosity and necessity, I tried a second experiment with almond milk, expecting it to fail completely.
It didn’t.
No, not at all.
Side note: does anyone else ever buy those assorted boxes of chocolate truffles, like the ones from Godiva or Russell Stover?
On special occasions sometimes, my sister and I would get a box of Godiva truffles, and our favorite part was looking through the little book that came with the box, to see all the flavors. Then we’d take a very small bite out of every single truffle before deciding which one to choose. I always liked the raspberry jelly ones best.
For More Recipes Like This: 100+ Healthy Dessert Recipes.
5 Minute Chocolate Truffles
(can be gluten-free)
- 3 oz (packed 1/2 cup) semi-sweet chocolate chips or mini chips (For a sugar-free version, see “nutrition facts” link below.)
- 3 tbsp milk of choice or canned coconut milk
- optional: I added a tiny pinch of salt
- optional few drops pure peppermint extract, if desired
If using the microwave: combine chocolate, milk, and optional salt in a microwave-safe dish, and heat 50 seconds. Stir, then heat until melted, in 10-second intervals (chocolate burns quickly), stirring after each. Now add extract if desired. Freeze at least 40 minutes, or until chocolate is hard enough to scoop out into truffle shapes with a mini cookie scoop. (Alternatively, you can freeze in candy molds.) If using the stove, heat chocolate on low until melted, stirring frequently, then proceed with the recipe as written above. I store my truffles in the freezer until just before serving. Roll in cocoa before serving, if desired.
View Chocolate Truffles Nutrition Facts
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Lauren says
25th November 2012 at 3:45 pmThese look great! Most of the truffles I see have nuts as a base, so it’s nice to see a recipe without them. I think the Ferrero Rocher hazelnut truffles are the best I’ve tasted!
kimthevegan says
25th November 2012 at 4:00 pmThose look so good!
YUM
Katie @ Peace Love & Oats says
25th November 2012 at 4:01 pmI love this idea – so quick and easy! Haha I might have to bring another CCK recipe to my book club this month!
Melissa @ My Whole Food Life says
25th November 2012 at 4:34 pmBest.Idea.Ever. I am totally going to try these. I never liked those boxed candies because there was always a few nasty flavors that I would end up throwing out. I much prefer homemade versions like this.
Stephie says
25th November 2012 at 4:43 pmWith the heavy cream version it’s a 1:3 (or 1:4) ratio chocolate to cream, did you try a 1:3 ratio with the coconut milk? I’m just wondering if that would work and then no freezing would be required. (I never have room in my freezer for things like this!)
You truffles do look delicious. I recently tried your chocolate brownie bites recipe, and was surprised at how they really do taste like brownies! But all healthy ingredients, gotta love that. Thanks for the healthier alternatives, I plan to try your cookie pie soon. Can’t wait to see what that tastes like.
Chocolate-Covered Katie says
25th November 2012 at 5:02 pmI did way too much liquid… I think, if I remember correctly, it was 1/2 cup coconut milk to 1/2 cup chocolate chips. Don’t even ask… I was making a lot of things at once and wasn’t thinking straight ;).
For these, I think that if you use the full-fat coconut milk (and maybe cut it back to 2 or 2.5 tbsp) you could get away with not freezing, although I haven’t tried it. I wouldn’t recommend it if you use the “milk of choice” version with a lower-fat milk, because they might be too melty to hold up without staying frozen.
[email protected] OmNom Love says
25th November 2012 at 5:06 pmKatie, you made my day. These look absolutely heavenly! I might have to make them for lunch. 😉
We used to buy assorted Lindor truffles for the holidays, but, due to a dairy allergy, I cannot eat them any more. 🙁
Erica { EricaDHouse.com } says
25th November 2012 at 5:18 pmI think it’s been years since I’ve had truffles. With the two ingredients in my pantry to make this I think I’ll have to put it on my afternoon ‘to do’ list!
Lena says
25th November 2012 at 5:28 pmJust chocolate and milk to make truffles? That’s crazy! Can’t wait to try these out, they look great.
Tanya @ Playful and hungry says
25th November 2012 at 5:34 pmThpse look really good! I’d not make it in a microwave, but that should not be a problem!
Dixya @ Food, Pleasure, and Health says
25th November 2012 at 6:00 pmI have tried making truffles before but it was not as easy and healthy like this one. I am so tempted to try this recipe already. Thanks for sharing.
Aja says
25th November 2012 at 6:12 pmThose look so good and easy to make especially since I’m in college now and only have a microwave to make things in! So excited to get to make treats even while I’m away from home now.
[email protected] says
25th November 2012 at 7:17 pmI never buy truffles….that would be way too dangerous! I happen to know that Lindt makes a pretty great truffle, though. These look delish and so easy!
Tiffany H says
25th November 2012 at 7:56 pmEvery Christmas I buy a box of french truffles. They’re the best truffles I’ve ever tried…My mom usually gets those boxes with the flavoured centers where you look through the list to decide what kind you want, but I’ve never really called those truffles. Last year I made gingerbread spiced truffles, basically a normal truffle recipe with the typical spice combo you put in gingerbread, they were super tasty. Im sure it’d work just as well with this recipe.
Chocolate-Covered Katie says
26th November 2012 at 12:15 pmI love your idea!
[email protected] SavyNaturalista says
25th November 2012 at 8:16 pmMan oh man I love your recipes so much they are so easy but this just cuts the cake I can not wait to make these babies! I have always bought a box of Godiva I don’t anymore it is to rich for my taste buds, but this just brings back memories :)..
Jeanette says
25th November 2012 at 8:18 pmThe kind of chocolate you use will vastly affect the taste, too. The better the chocolate, the better the truffle. Splurge on some really good dark chocolate to make these with, you won’t be disappointed, the difference in taste versus using chocolate chips may just surprise you. Not that the chocolate chips are terrible (and inexpensive) but sometimes a girl just needs something truly decadent.
Chocolate-Covered Katie says
26th November 2012 at 12:17 pmYou might just be my new favorite person… I tried the recipe with chocolate chips and with unsweetened chocolate, but I never thought to use chocolate bars. Now I’m intrigued. Definitely trying it today, maybe even with a flavored chocolate bar.
Carrie A. says
25th November 2012 at 8:45 pmAm I missing how many this is supposed to make? I want to be sure that my nutritional info is correct! Thanks for a delish idea!!!
Lisa says
26th November 2012 at 2:31 pmIt looks like it is based on 12 if you add up all the grams, but I got 14 out of my batch.
Megan @ Rappsody in Rooms says
25th November 2012 at 9:50 pmOMG. Yum! These look sooo good! What did you roll them in? Cocoa powder? Can’t wait to make these!
Chocolate-Covered Katie says
26th November 2012 at 8:12 pmYes 🙂
Debbie says
25th November 2012 at 10:18 pmI have these in the freezer now. I can not wait to try them, I have been searching for an easy vegan truffle recipe. You are amazing.
Tina says
25th November 2012 at 6:12 pmCould you make these with dairy free chocolate chips too?
Chocolate-Covered Katie says
25th November 2012 at 6:17 pmI actually DO use dairy-free chocolate chips. I used Enjoy Life mini chips, but Ghirardelli mini chips are actually also vegan. Or Whole Foods brand vegan (regular-sized).
Lauren says
25th November 2012 at 11:18 pmWOW, another Chocolate Covered Katie masterpiece! I made them as soon as I saw your post and they are AMAZING!!!! I used sugar-free chocolate chips and almond milk, and they came out perfectly! My dad (who is very skeptical of ‘healthy’ food) loved them too. Definitely a melt-in-your-mouth recipe, thank you Katie!!! 🙂
kaity @ kaityscooking says
25th November 2012 at 11:32 pmyumm i use to always get the assorted boxes of chocolates and as i got older i actually started to enjoy different flavors more and more, i use to just be a caramel and coconut girl. then i loved pretty much it all ! hasnt been years since i had a box of chocolate like that though </3 lol
Chantelle @ A Tale of Two Pretties says
26th November 2012 at 1:04 amThese look so DELICIOUS–and easy–it is un.real. Can’t wait to try these!
Stefanie @ Thin Vegetarian says
26th November 2012 at 2:46 amLooks great…and college friendly!
LJ Briar says
26th November 2012 at 3:01 amI’m a little strange in that I’ve honestly never found chocolate truffles all that interesting. They’re okay, I guess. I mean, relative to chocolate in general. I did have a friend who was an avid baker, however, and she made absolutely gorgeous boxes of homemade truffles for our birthdays, and I always enjoyed her truffles way more than storebought because, you know, she’d put so much love and effort into them.
Ashley says
26th November 2012 at 3:30 amOh my goodness! These are probably going to become my new favorite. They look so gorgeous and so easy!
Hannah Harper says
26th November 2012 at 3:31 amThose look AMAZING! I really want to try them now… 🙂
Faith says
26th November 2012 at 4:08 amI made these tonight. I used too much peppermint but I double batched and everything came out in the end. Delish! Can I freeze the rest?
Chocolate-Covered Katie says
26th November 2012 at 12:20 pmYes, you can definitely freeze the leftovers.
Or just give them to me ;).
honeywhatscooking says
26th November 2012 at 4:57 amthis looks delicious Katie.. I love chocolate truffles. Never tried making them in the microwave, but i’ll definitely give this a try. I have bought truffles once in a while, but I find homemade ones tastier and less sweeter.
Eating 4 Balance says
26th November 2012 at 12:31 pmLove these! Such a great idea for a homemade Christmas present. Could wrap these up in a cute little box and everything! 🙂
Lucy @ Lucys Fit Life says
26th November 2012 at 7:53 amYum, they are like little balls of ganache!
Lisa says
26th November 2012 at 2:33 pmThese were so good! Way better than Godiva, which is much too expensive to buy on a regular basis, and isn’t vegan anyway. However I can see myself making these truffles every week. This could be dangerous! 😉
ennaejay says
26th November 2012 at 2:52 pmI make a little “truffle” nearly every day for a sweet treat, using just a big spoonful of coconut oil, a spoon of nut butter (usually peanut), a spoon of dark cocoa powder, and of course a small of honey to sweeten – agave for vegans 🙂 It mixes up into a thick dough that you can roll into a ball and eat just like that, it melts in your mouth and is exactly the same texture as the middle of a Lindt ball.
I think this is similar to some of your frosting recipes, only thicker maybe 🙂
I can imagine this would be a fantastic mix for the middle of “sandwich” type cookies, like double chocolate raw Oreos. Wouldn’t hold up to baking – the oil, you know… But as a raw ball of fudge it’s superb.
thanks for your genius, I’m constantly poking around your site for inspiration 😀
Kittykat says
12th September 2014 at 5:16 amCan I get your recipe in measurements
Megan says
26th November 2012 at 3:41 pmDo you think this would work with carob chips? I’ve become such a fan of them because of the cut in calories.
Chocolate-Covered Katie says
26th November 2012 at 8:12 pmSorry, I haven’t tried so I really don’t know.
Anonymous says
27th November 2012 at 6:55 amMegan, carob chips burn really easily and are not likely to work as well as chocolate chips, since they are made from a powder and are not actually chocolate. They don’t melt the same way as chocolate unfortunately. 🙁
Robin says
26th November 2012 at 3:55 pmYum! I’ve made this mixture before and dipped your Fudge Babies in it, then rolled them in nonpareils. They were a big hit at a party! You gotta try it.
milk allergy mom says
26th November 2012 at 4:32 pmI made whip cream with coconut milk. Now I have a bunch of coconut liquid with no fat in it. Do you have a recipe for how to use that?
Chocolate-Covered Katie says
26th November 2012 at 8:13 pmMaybe put it in a smoothie? Sorry I can’t be more helpful :-?.
chocolatelover says
26th November 2012 at 5:36 pmHow does coconut milk also work if you tried it and said it didn’t work? Also, I’m a little grossed out by the teeth marks.
Chocolate-Covered Katie says
26th November 2012 at 8:15 pmSorry for the confusion: the first trial was a failure not because of the coconut milk, but because of the proportion of solid to liquid I used. I changed up the second recipe, and it will work with coconut milk as well.
sarah says
26th November 2012 at 10:51 pmI wondered the same thing! That part was confusing
Anonymous says
27th November 2012 at 6:57 amMe too lol!
Erica {Coffee & Quinoa} says
26th November 2012 at 5:44 pmYum! These look perfect for my next chocolate craving 🙂
Ashley @ Wishes and Dishes says
26th November 2012 at 6:21 pmCan’t beat a recipe with chocolate that only takes 5 minutes to make! This could be dangerous 🙂
Anna @ The Guiltless Life says
26th November 2012 at 6:47 pmYou’re getting me in trouble with 5-minute truffles! The one thing that stops me making (and therefore eating) these on the regular is the amount of time they usually take lol. But they will be great to make for Christmas parties!
Colleen says
26th November 2012 at 7:52 pmI work at Godiva. The raspberry stars are the best! 🙂
Sally - only gluten free baking says
26th November 2012 at 10:25 pmI need Chocolate now. These looks so decadent.
Carina says
26th November 2012 at 5:49 pmthese look heavenly!
Jennifer @ Peanut Butter and Peppers says
26th November 2012 at 11:23 pmThis is a dangerous recipe! I can’t wait to try it!! Great idea!!!
Hannah says
27th November 2012 at 12:46 amYou are so creative:) Yum!:) Def. trying this soon!!!
natalie @ southern fit foodie says
26th November 2012 at 8:18 pmOhhh those look so easy and delicious! I tried my hand at truffles for the first time last Christmas for a cocktails and cookie swap. I made Bailey’s caramel truffles and oh my gosh…..so delicious (but evil because of all the heavy cream – and the Godiva of course)!
Allison @ Life's a Bowl says
26th November 2012 at 8:33 pmNo freaking way, these look absolutely divine!!! And I love that they’re so simple! We usually have all of the ingredients on hand. I may switch it up a little and try using the peppermint bark baking bits I picked up at TJ’s over the weekend, wonder if they’d work…
Natasha says
27th November 2012 at 2:01 amYumm! I will have to make these! I might try to add nuts to them- i always loved the See’s candy nuts and chews box- soooo good!
Anonymous says
27th November 2012 at 3:38 amWhat do you have to do to make these gluten free? Great recipe!
Anonymous says
27th November 2012 at 7:04 amThey are just chocolate chips and milk, that would be gluten free already. Enjoy life brand chips are in a gluten free facility…just check the labels of your products to make sure they are made in a gluten free facility because even though the ingredients themselves are gluten free, not all brands are because of the facilities they use.
Bek @ Crave says
27th November 2012 at 4:07 amI’ve never eaten chocolate truffles like this- they look way too rich!
Brandi @TheHeathyFlavor.com says
27th November 2012 at 7:08 amThis is exactly how I’ve always made my truffles! I also created a new recipe recently Ferrero Roche style but vegan. I used cream from coconut milk, mixed with peanut butter, then dipped in chocolate! Purely divine! It’s on my site and been a big hit.
carolyn says
27th November 2012 at 1:23 pmhow many truffles does this make? (I have no kitchen scale and can’t figure it out by the grams…)
Tracy Shumake says
27th November 2012 at 1:57 pmThese look yummy, but like most of your candy recipes- they’re frozen to get them to set up. I’m very cold sensitive and the idea of biting into frozen stuff is unappealing. Any ideas for how to make these (or any of your candies) set up at room temp?
Alex says
27th November 2012 at 4:50 pmI’d like to bring these to a party. Do you think they’d hold up well at room temperature during the party?
Chocolate-Covered Katie says
1st January 2013 at 1:54 pmSorry, I don’t… You could bring them and store in the fridge until just before serving!
emily @ a pocketful of wisdom says
27th November 2012 at 5:16 pmi am most definitely making these tonight. also a great idea for christmas presents made by the children. i’m sure the teacher would be pleased to receive these 🙂
thanks for the inspiration.
Amanda S. says
28th November 2012 at 4:19 amthey will melt if not kept in the freezer so probably not the best present to bring to school for a teacher…
sarah says
27th November 2012 at 5:35 pm5 minutes? but it takes 40 minutes to freeze! Looks awesome though
Jordana says
27th November 2012 at 9:20 pmhow many servings does this yield?
Amanda S. says
28th November 2012 at 4:19 amThese are DELIcious! They don’t really taste buttery/creamy like truffles but they still taste yum-o!
Anonymous says
28th November 2012 at 1:22 pmI don’t have the drops of stevia but how much of powdered/ stevia packs would I add to make it equivalent?
Rachel says
29th November 2012 at 11:33 pmCan you make these with water instead of almond milk?
And what happens if you don’t leave them in the freezer afterwards – will they “go bad”? 🙂
Katie, I absolutely love your blog, I swear I’m addicted. I’m like you – I cannot gain weight! And I tried eating a bunch of junk food, but then I vomited and felt sick. You are such an inspiration and you’re so talented!
Karla says
30th November 2012 at 9:08 pmKatie – I just love your site, and have tried alot of your recipes, and just love the results! You’re fantastic at this! I currently use stevia, and organic cane sugar (less than stevia, and when the hubs will be eating it, as he doesn’t care for stevia) and wondered if you’d read this about agave: http://www.foodrenegade.com/agave-nectar-good-or-bad/ Kinda made me wonder. I would like to know what you think!
Chocolate-Covered Katie says
1st January 2013 at 1:55 pmI don’t believe the claims that agave is a wonder food. I don’t think it’s any better or worse than sugar; it’s a sweetener, and I think all sweeteners should be used in moderation.