Get two new free healthy recipes each week. Sign Up

5 Minute Microwave Chocolate Truffles

healthy chocolate truffles!

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!

microwave chocolate truffles!

vegan chocolate truffles

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.

5 MINUTE Chocolate Truffles - Can be vegan ▪ low fat ▪ gluten free...from @choccoveredkt -

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 vegan ▪ low fat ▪ gluten free...from @choccoveredkt -


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

Link Of The Day:

Easy #nobake chocolate cookies - VERY addictive - We couldn't stop eating them! @choccoveredkt

No Bake Mocha Chocolate Oatmeal Cookies

Published on November 25, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
  1. Lauren says

    These 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!

  2. Stephie says

    With 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

      I 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.

  3. Olivia@ OmNom Love says

    Katie, 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. 🙁

  4. Aja says

    Those 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.

  5. Tiffany H says

    Every 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.

  6. Shundara@ SavyNaturalista says

    Man 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 :)..

  7. Jeanette says

    The 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

      You 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.

  8. Carrie A. says

    Am 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!!!

  9. Debbie says

    I 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.

  10. Lauren says

    WOW, 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!!! 🙂

  11. kaity @ kaityscooking says

    yumm 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

  12. LJ Briar says

    I’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.

  13. Faith says

    I 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?

  14. honeywhatscooking says

    this 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.

  15. Lisa says

    These 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! 😉

  16. ennaejay says

    I 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 😀

  17. Robin says

    Yum! 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.

  18. chocolatelover says

    How 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.

  19. Anna @ The Guiltless Life says

    You’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!

  20. natalie @ southern fit foodie says

    Ohhh 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… delicious (but evil because of all the heavy cream – and the Godiva of course)!

  21. Allison @ Life's a Bowl says

    No 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…

  22. Natasha says

    Yumm! 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

      They 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.

  23. Brandi says

    This 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.

  24. Tracy Shumake says

    These 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?

  25. Rachel says

    Can 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!

  26. Karla says

    Katie – 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: Kinda made me wonder. I would like to know what you think!

  27. Carey says

    I made two batches of these this weekend, both with the Endangered Species chocolate bars (which happen to be 3 oz). I made their Dark Chocolate with Mint with 3T coconut milk. Then I made a 72% dark with 2T coconut milk and 1T coconut oil. (Also, I added 1/2 teaspoon crushed sea salt once the mix cooled to room temp.) I found the coconut oil keeps them more firm when left on the counter, although I would still store them in the fridge or freezer before serving/gifting. Also, I think the coconut oil adds a more “melt in the mouth, not in the hand” texture. Oh, and I ate them…all…SO GOOD!!! Thanks for the awesome recipe. Will be giving as holiday treats.

  28. Heidi Lynn says

    Another fantastic recipe Katie! I’m thinking about trying them with lemon or orange zest for the coating sometime. I was also thinking maybe PB2 would make a good coating, but I haven’t used that very much.

    • Rachel says

      PB2– what a great idea. i cook with it all the time. You would probably need to up the liquid a little bc it takes in a lot of moisture.

  29. Willow says

    These look soooo good; they remind me of the ones I make with just cocoa powder and agave nectar. Mix until firm enough to roll into balls, roll in extra cocoa powder, devour 🙂

  30. Kailey says

    Since you mentioned raspberry jelly truffles, have you ever had the chocolate-coated raspberry jelly logs from Trader Joe’s? They’re vegan and an addiction of mine.

  31. Hannah says

    These are seriously HEAVENLY! I was shocked at how nice the dense, melty texture turned out and how decadent the taste was. Why haven’t I tried this before?!? I did add a few special ingredients though 🙂 I mixed in about 3 tbs. coconut oil and one “scoop” of vanilla protein powder. I used a little extra skim milk and semisweet chocolate chips and I was surprised at how well these turned out. This will be my new go-to healthi-er treat!

  32. Therese says

    Made these truffles today and they turned out SO WELL! Absolutely delectable and so simple. This was my first time using coconut milk, it’s my new favorite ingredient.

  33. Sam says

    I made these with unsweetened soymilk and they were so delicious and creamy. who would have thought truffles could be so simple? I love how intensely chocolate-y they are!

  34. Kate says

    I’m making mine at the moment, currently they’re in the freezer in a bowl with no lid. Can’t wait! After melting in the microwave, the consistency of the mixture was very liquid like, this be because I used semi-skimmed normal milk. I’m hoping after being in the freezer it will solidify in to a normal truffle texture, really excited, so one done I’m going to roll in cocoa powder, yummy! Lovely Afternoon treat soon to come hopefully!

  35. Natasha says

    These look great!
    Have you tried making truffles using just dates, cocoa and maybe maple syrup?
    I’m gf vegan and like to use the least amount/all natural ingredients- and there’s controversy over gm soy which is usually used in vegan chocolate, and all the non-dairy miks have extra stuff as well

  36. Kathy says

    Just made these and they are excellent! Used half &half instead of milk, doubled the recipe, two dashes of salt. Used a small scoop, rolled them in cocoa powder and some in sugar. They are not too sweet, just the way I like them. I am off to make another batch to keep in the fridge, then box them up for mailman, hairdresser, etc. Very easy and quick clean up. Thanks for sharing!

  37. Victoria says

    I just made them and omg it’s so delicious !!! I ran out of chocolate so I made my own and I made my own almond milk too so it’s a “start from scratch 5-minute microwave chocolate truffles” haha 😀 You’ve had the best idea ever ! Truffles are the best! 😛
    I’ll try with coconut milk next time!

    • Unofficial CCK Helper says

      It depends on how big you make them, but there is probably a size listed for nutrition purposes on the nutrition link. Hope that helps!

  38. Holly says

    These came out great using plain, unsweetened almond milk. I doubled the recipe though, so it took a few hours to freeze up enough to scoop them out.

  39. Jackie says

    Soooo yummie! I am thinking of experimenting with liquors for special occasions…Irish Cream for St Patrick’s Day, Rum for Mardi Gras…What do you think?

  40. Shell says

    Would a better solution for keeping their shape outside of the freezer be to dip them in melted chocolate to make a hard shell? I think it would help for all the people wanting to give them as gifts…

    Otherwise, frozen ganache FTW hehe

  41. Anna says

    I love your recipes! About how many truffles does this make? I want to know the nutrition facts, and I’m no good at estimating weight, so I have no ideas if my truffles are 11g or 30. Thanks!

  42. JoJoJoJoJoJo says

    SOOOO easy!! They turned out beautifully!! This is one of my fav recipes now, and I will use it over and over again!! They were just as rich as godiva and I am so pleased!! 🙂 Thank you so much Katie!!

  43. George Hoey says

    I haven’t tried your recipe for truffles yet but I love them and am soexcited to have found your site! You are great and will make some of these during the coming week! Thank you for a simple and easy way to enjoy chocolate truffles.

  44. Rose says

    These look gorgeous! Has anyone added extracts or liquer to these before? Planning to make them for a Christmas present so I want to add some rum or strawberry extract but I’m not sure how much to put.

    • Kane says

      I know I’m replying three years after your comment, but in case anyone else is curious: I made a batch with one tablespoon of Kahlua in place of one of the tablespoons of milk, and that worked well. You might want to adjust the ratio depending on the liqueur you’re using and how strong you want it — you could always make a scaled-down test batch to tinker with the ratios before committing to a full batch. (A 1/3 scale would be easy: 1 oz. chocolate, 2 teaspoons milk, 1 teaspoon liqueur.)

  45. Kane says

    These were a big hit at work. I rolled some in cocoa powder, some in crushed pecans, and some in crushed candy canes. (It’s the week before Christmas as I’m writing this.)
    My parents also like them, especially when I substituted Kahlua for one tablespoon of milk. ?

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes