These delicious vegan truffles are creamy, smooth, and perfect as a gift for Christmas or Valentine's Day! With lots of different decorating options, you can keep these as simple or extravagant as you like!
Prepare: Very finely chop or grate the chocolate and set it aside in a heat-resistant bowl.
Make the filling: Add the coconut milk to a saucepan along with the espresso beans and powder and place it on medium heat until gently simmering - DO NOT BOIL.
Sift out the coffee beans if using and pour the heated coconut milk mixture over the chocolate. Allow it to sit for 3 minutes before stirring with a spatula until smooth. If the chocolate has not melted completely, simply heat the mixture on a double-boiler and stir until smooth and melted through.Add in the Amaretto and sea salt and stir until completely smooth and combined.
Using a mold: Spoon or pipe the chocolate mixture into the cavities of a silicone sphere mold pan. Freeze for a minimum of 4 hours or until solid.
Making truffles without a mold: Allow the filling to come to room temperature, cover with plastic wrap and refrigerate for 4 hours (or until set). Then (while wearing gloves) scoop out portions with a spoon and roll them into balls. Place them on a tray lined with parchment paper and freeze for 2 hours until solid.
Melt the coating: Melt the chocolate in a bowl over a double boiler (bain-marie). If your chocolate is very thick, add a teaspoon of coconut oil to help thin it out. Line a baking tray with parchment paper or a silicone mat and set it aside.
Coat the truffles: Remove the set truffles from the silicone molds just before you're ready to coat them, and place them on the sheet of parchment paper or a silicone mat.
Insert a cocktail stick or skewer into the bottom side of one of the truffles and dip it into the melted chocolate. Place the coated truffle back on the lined tray and immediately sprinkle with toppings if using (fruit powders or nuts).Because the truffles are frozen, the chocolate will set very quickly - so dip and coat them one by one. Once you have coated them all, place the tray in the freezer for 5 minutes to allow them all to set completely.If desired, you can drizzle some more melted dark or white chocolate over the truffles once they have set.
Storage: Store in an airtight container in your fridge for up to 2 weeks. Bring them to room temperature for one hour before serving. You can keep them at room temperature for 1-2 days.You can freeze them in an airtight container for up to 3 months, and defrost them at room temperature for a couple of hours before serving.
Notes
Chilled coconut milk: Refrigerate the coconut milk overnight, then only use the thick cream from the top of the cans. You may needmore than 1x 400ml can depending on the brand of coconut milk, as they all yield different ratios of cream.
You can skip the vegan butter and sub it for additional coconut milk if preferred.
To make them without alcohol, swap the Amaretto for maple syrup. You can also add a teaspoon of vanilla extract, rum essence, or orange extract.
Take them out of the freezer just before you are ready to coat them, as you don't want them to start thawing out before you get that chocolate coating on them!