These beautiful festive truffles are rich and indulgent, and the best thing is they only require 7 ingredients.
- Make sure you use a tin of full-fat coconut milk otherwise the truffles might not set.
- If the water and cream have separated in the tin, give the contents of the tin a really good stir before measuring the correct amount.
- Make sure you use soy-free chocolate if you want to make this a soy-free recipe.
- 300 g (10.6 oz) dark chocolate, 70%, roughly broken up
- 150 ml (5.1 fl.oz) full-fat tinned coconut milk
- 3 tbsp rum
- 1 tbsp orange zest
- 1 tbsp orange juice
- 3 tbsp cocoa powder
- Add the chocolate to a mixing bowl.
- Next, pour the coconut milk into a small pan on a low heat (make sure the cream and water in the tin are well combined before measuring the coconut milk).
- Once the coconut milk is hot and about to boil, remove the pan from the heat and pour the milk over the chocolate. Gently stir until the chocolate has completely melted and the mixture is smooth.
- Add a pinch of salt, the rum, orange zest and orange juice to the chocolate and mix together until everything is combined.
- Leave the chocolate to cool at room temperature, then place in a fridge for minimum of two hours or until set.
- Next, using your hands, scoop out a small handful of the truffle mixture and roll into a ball. Repeat 12 more times so you have 13 truffles.
- To finish, transfer the cocoa powder to a small bowl or plate and roll each truffle in the powder. These truffles will last for up to 1 week in an air-tight container in the fridge.
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