These vegan chocolate truffles are rich and luxurious with a decadent chocolate ganache center smothered in dark chocolate. The perfect dessert for all occasions!
So when I wanted to make these what I had in mind was Lindt balls. You know those balls with hard chocolate on the outside and a super soft, smooth center? Yes, those.
Well of course what I have here with these vegan chocolate truffles is nothing like that!
What it is, is a hard chocolate shell filled with a softer chocolate center so it’s close (sort of, maybe, a little bit, nevermind).
These vegan chocolate truffles are totally divine, even if they are not really anything like Lindt balls.
They’re chocolate ganache centers rolled into balls and then rolled in vegan chocolate. Yum!
And if you love all things chocolate then you’ll also love our delicious chocolate covered chocolate popsicles and our vegan chocolate tart.
How To Make Vegan Chocolate Truffles
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan chocolate chips or chopped chocolate to a mixing bowl.
- Heat coconut cream to a simmer and then pour it over the top of the chocolate, making sure that it covers the chocolate completely.
- Leave it to sit for a minute to give the chocolate a chance to melt.
- Stir it up into a rich chocolate sauce.
- Place into the fridge to set. This will take 2-3 hours, you’ll know it’s ready when you stick a knife into the ganache and feel that it’s solid all the way through.
- Use an ice cream scoop or a spoon to scoop out even amounts of the hardened ganache and then drop it into a bowl of cocoa powder.
- Use your hands to roll it into a ball. The cocoa powder will stop it from sticking to your hands.
- Place the balls onto a parchment lined baking tray.
- When all the balls are rolled, place them into the freezer to set.
- When the balls are nice and hard from the freezer, melt vegan chocolate in a microwave safe bowl, by microwaving it in 30-second intervals, bringing it out to stir every 30-seconds until melted.
- Drop the balls into the melted chocolate one by one and use two teaspoons to manoeuvre the balls in the chocolate to get them completely coated and then place them back onto the parchment lined tray. Decorate with chocolate shavings.
- When all the balls have been dipped in chocolate return them to the fridge for the chocolate to set and then enjoy!
- Vegan chocolate or chocolate chips – you can use either chopped vegan chocolate or vegan chocolate chips. But just make sure it’s high quality and melts down well.
- Coconut cream – this should be canned and unsweetened. You don’t need to separate the cream by refrigerating it first, you can just shake up the can and measure out a cup.
- Cocoa powder – rolling the balls in cocoa powder before they set and before rolling them in chocolate is just so that you can roll them into balls. It stops them from sticking to your hands and makes them easy to handle.
There is a lot of setting time. This recipe takes a while to make because of all the setting that has to happen, but the actual hands on time is quick and they’re definitely fun to make. The result is also really sensational so you don’t mind that it takes a while.
Use a cookie scoop. Scoop the ganache with your cookie scoop (or ice cream scoop, whatever you want to call it) in roughly two tablespoon portions. If you don’t have a cookie scoop then you can use a spoon.
Decorate. Once dipped in chocolate decorate the balls with chocolate shavings! Make sure to sprinkle on the chocolate shavings while the chocolate is still wet so that it sticks. It’s good to get someone to help with this part, so that one person dips the balls in the chocolate and the other person sprinkles chocolate shavings on top as soon as the chocolate covered ball goes back onto the tray.
Storing and Freezing
Keep them stored in the fridge where they will last for up to a week, and enjoy whenever you need a delicious treat!
You can also store them in the freezer for up to 3 months.
More Bite-Sized Vegan Desserts
- Vegan Coconut Truffles
- Vegan Oreo Truffles
- No-Bake Vegan Truffles
- Vegan Carrot Cake Balls
- Vegan Energy Balls
- Vegan Peanut Butter Balls
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Truffles
For the Chocolate Ganache:
- 1 ¾ cups Vegan Chocolate Chips or Chopped Chocolate (300g)
- 1 cup Coconut Cream (240ml)
- ¼ cup Cocoa Powder (22g) Unsweetened, for rolling
For the Chocolate Coating:
- 1 ¾ cups Vegan Chocolate Chips or Chopped Chocolate (300g )
- 1 tsp Coconut Oil
- Chocolate Shavings
- Prepare the chocolate ganache. Add the chocolate to a mixing bowl.
- Heat the coconut cream to a simmer (you can do this either on a stove top or in the microwave, just be very careful if doing it in the microwave not to overheat and boil it over).
- Pour the simmering coconut cream over the chocolate pieces in the mixing bowl. Leave to sit for around a minute to melt, then mix it into a chocolate sauce.
- Place into the fridge to set. This will take a few hours (2-3 hours, you’ll know it’s set when you stick a knife into it and it’s solid all the way down).
- When set, use an ice cream scoop or a spoon to scoop out even amounts of the ganache and drop it into the cocoa powder, then use your hands to roll it into a ball. The cocoa powder will stop it from sticking to your hands. Place the balls onto a parchment lined baking tray.
- When all the balls are rolled, place into the freezer to harden.
- Prepare the chocolate coating. When the balls are nice and hard, add the chocolate to a microwave safe bowl and microwave in 30-second intervals bringing out to stir every 30-seconds until completely smooth and melted. Add in your coconut oil and stir in.
- Drop the balls into the chocolate one by one and use two teaspoons to manoeuvre the balls in the chocolate and back onto the parchment lined baking tray. Decorate with chocolate shavings.
- Return to the fridge for the chocolate to set and enjoy!
- You can use any vegan chocolate that you like the taste of, or you can use chocolate chips. Make sure it’s a premium brand that melts down well.
- Prep time is only for hands on time and not for time spent setting in the fridge/freezer.
- Keep them stored in the fridge where they will last for up to a week, and enjoy whenever you need a delicious treat! You can also store them in the freezer for up to 3 months.
These are amazing! I love chocolate orange so I added the peel of an orange to the coconut cream while it was heating, then let it infuse for about half an hour, and 1 tsp of Cointreau to the chocolate ganache and It was delicious but subtle, so may try more orange next time. Such a decadent, smooth and creamy ganache! Will definitely be adding this to my vegan treats list! ( Thank you so much for listing the ingredients in grams!)
Alison Andrews says
That sounds amazing! Thanks so much for sharing and the awesome review Adele!
These sound perfect for what I’m after as a birthday gift. However, I’ve a ginger liqueur that I’d love to add to these to make them that touch more decadent but have no idea how much to add or if I’d need to reduce the amount of liquid (coconut cream) to compensate. Would you have any advice for me at all?
Alison Andrews says
Hi Glen, just keep in mind that the chocolate is not tempered so it can get melty out of the fridge (depending on the weather as well). I haven’t experimented with adding alcohol, but I would probably start with 1/4 cup or so and reduce the coconut cream to compensate, and then just see how they turn out and if the flavor comes through well enough.
These sound wonderful! What size ice cream scoop do you think would make the best sized portions? Would a melon baller be too small?
Alison Andrews says
Hi Adele, about 2 tablespoons per ball is a great size. But a bit bigger or smaller is fine too.
When we put the ganache in the fridge to set, should we cover it with a saran wrap or leave it open?
Alison Andrews says
I usually leave it open, but you can cover it if you prefer.
Emily Hess says
Being newly vegan, I’ve been able to find/make vegan versions of pretty much everything I love. When I received a bunch of Lindor truffles for Christmas from my students, I immediately rolled my eyes. Great, good luck finding a vegan version of this. But I wanted it so badly, I did a quick search and found this recipe, and I’m so glad I did.
This was amazing. Has perfect hard outer shell and creamy soft ganache inside. I was nervous about them tasting too coconutt-y (I’m not a fan), but it didn’t taste like that at all. Process was very time-consuming but worth it. I should probably invest in a mini cookie scoop to cut down on time and mess. Will definitely be giving these as my Valentines gift!
Thanks for an incredible recipe!
Alison Andrews says
Hi Emily, I’m so happy you loved them! Thanks so much for the awesome comment and review!
Fatema Fadi says
I tried it , so easy , even dealing with the ingredients was easy ..
The taste was amazing
I just had problem at the beginning when I start making them as balls … it took me sometime to figure the best size and tools
Generally.. I highly recommend to give it try ..