Vegan White Chocolate Truffles Recipes

VEGAN WHITE CHOCOLATE TRUFFLES

Steps:

• Combine all ingredients together in a blender until completely smooth. There is no need to melt the cocoa butter first, as the heat produced from blending is sufficient to melt it.
• Add more sugar or salt to taste. Pour the ganache into a bowl and place in the fridge to set for 2 hours up to overnight. I like to also place a baking sheet in the freezer at this time so that it's nice and cold for the next steps.
• Line a baking sheet with parchment paper.
• Use a spoon to scoop out portions of the ganache and roll it between your hands to shape into a ball. Place each truffle on the prepared baking sheet.
• (Optional) Roll each of the truffles in finely crushed pepperment candies before placing on the baking sheet. This works with or without the dark chocolate shell.
• Place the baking sheet of truffles in the freezer for at least 60 minutes or in the refrigerator for at least 2 hours to firm up.
• Either follow these instructions to temper the chocolate, or simply melt it over indirect heat along with the vanilla powder (optional) and sea salt.
• Take the shaped truffles out of the fridge. One by one, place the truffles on a fork and dip them into the chocolate, coating all sides. Gently shake off any excess and return them to the baking sheet. If any extra chocolate goes with it, you can always snap it off later.
• Before the chocolate cools too much, sprinkle with additional crushed peppermint if desired.
• Let the truffles cool in the fridge or freezer for an hour before eating. Store in an airtight container, in the fridge or freezer if not tempered.

VEGAN TRUFFLES

Steps:

• Line a baking sheet with parchment paper. In a medium bowl, combine the cashew cream and chocolate chips. Place the bowl over a pan of barely simmering hot water. Stir occasionally until the chocolate has melted and the mixture is smooth, about 2 minutes. Remove the pan from the heat and whisk in the agave syrup, vanilla and orange zest. Refrigerate the mixture until firm, about 1 hour.
• With a small ice cream scoop or a tablespoon-size round measuring spoon, spoon out the mixture onto the prepared baking sheet. With damp hands, roll the mixture into balls and return to the baking sheet. Refrigerate until firm, about 1 hour. Roll the truffles in your desired toppings and serve.
• In a small bowl, combine the water and cashews. Let soak for at least 2 hours or overnight at room temperature.
• In a blender, blend the cashews and water at high speed until creamy and smooth, about 1 minute.

VEGAN CHOCOLATE TRUFFLES

Steps:

• Put the chocolate in a medium heatproof bowl. Tip the milk, sugar and vanilla into a small saucepan, then bring to the boil over a medium heat, stirring occasionally.
• Pour the hot milk mixture over the chocolate, leave to sit for 1 min, then stir until the chocolate has melted and the mix is smooth. Cover and chill for 4 hrs until set.
• Roll teaspoons of the mixture into balls using your hands, then transfer to a small baking tray or plate - you may like to wear gloves. You should have about 20 balls.
• Put the cocoa powder on a shallow plate, and roll the chilled truffles in it until well-coated, tapping off any excess, if needed. Chill until you're ready to gift. Will keep in the fridge for up to four days.