Looking for a fun cooking project to do with kids? Make chocolate truffles! In this easy vegan dessert recipe, we make a chocolate ganache filling with peanut butter and coconut milk instead of heavy cream. Make chocolate bark with the leftover chocolate and wrap it up together with a few truffles for a beautiful edible gift.
2 hrs 30 mins
To make ahead
Store at room temperature for up to 4 days.
To make these vegan, look for a vegan chocolate made without milk products like whey, casein, milk fat and milk solids.
To temper properly, you will make more chocolate coating than you need to make the chocolate truffles. Spread the extra on a parchment-lined baking sheet and sprinkle with your favorite toppings, such as toasted nuts or dried fruit, to make chocolate bark.
To improvise a double boiler, bring 2 inches of water to a simmer in a large saucepan and set a medium or large metal bowl over the water. Allow at least an inch between the water and the bottom of the bowl.
151 calories; protein 3.2g; carbohydrates 15g; dietary fiber 3.4g; sugars 10.4g; fat 11.8g; saturated fat 7.6g; cholesterol 3.7mg; vitamin a iu 8.3IU; vitamin c 0.1mg; folate 1.3mcg; calcium 3.4mg; iron 1.4mg; magnesium 4.3mg; potassium 20.7mg; sodium 16.9mg; added sugar 9g.