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
Link Of The Day:
Carol says
Thanks. Loved all the recipes.
helen says
i amde the truffles tatse good and ice i made it for my kids
JBT says
HOW CAN I PRINT THESE RECIPES?
Jaełynn says
How many does this recipe make? It looks delicious and wanted to try it❤️
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!
Betty Hall says
Why can you print only some of the receipes & some you can’t thanks
Chocolate Covered Katie says
https://chocolatecoveredkatie.com/2014/10/12/chocolate-covered-katie-brand-new-blog-features/ 😉
Nicole says
These were heaven!!! Thank you for posting.
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.
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?
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
Ashley says
If I wanted to add PB, you think omit a tbsp of milk and sub a tbsp of PB?
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!
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!!
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.
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.)
Jason Sanford says
That sounds absolutely amazing!
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. ?