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Bittersweet Chocolate Truffles [Vegan]

Classic chocolate truffles are sinfully indulgent, melt-in-your-mouth, bite-sized confections made from ganache (an emulsion of chocolate and heavy cream). Truffles sometimes include butter, as well as spices, coffee or tea, liqueurs, nuts, and even fruit purées for flavor. Vegan truffles are also based on ganache, and when made right, they are just as luxurious, velvety smooth, and indulgent — but not sinful. A variety of nondairy milks replace the heavy cream and no butter is added. And here is the best part: After creating and serving hundreds of truffles made with nondairy milks, I am convinced they taste more intensely chocolaty than their heavy cream–based cousins. What is important is to choose a chocolate that tastes good out of the wrapping to you and to use the percentage listed in recipe.

Bittersweet Chocolate Truffles [Vegan]

This Recipe is :

Dairy FreeVegan


  • 8 ounces dark chocolate (70 to 72%), finely chopped
  • 3/4 cup, plus 2 tablespoons unsweetened organic almond milk, coconut milk beverage or soymilk
  • 2 tablespoons organic granulated sugar, optional
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons mild-tasting extra virgin olive oil
  • A few pinches of flaked sea salt, for coating and serving, optional
  • Dutch-process cocoa powder for coating
  • Nuts or seed for coating, optional


To Prepare:

  1. Add the chocolate to a heatproof bowl and set aside while you heat the milk.
  2. Pour the milk into a small saucepan. Add the sugar, if using, and salt. Cook over medium heat, whisking a few times, to a low boil.
  3. Immediately remove the saucepan from the heat. Pour the hot milk over the chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 4 minutes.
  4. Add the vanilla and olive oil and whisk from the center out only until smooth and glossy.
  5. Keep the bowl of ganache at room temperature while you test the final consistency. A properly made truffle ganache is firm enough to scoop and shape but still tastes creamy.
  6. Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10-15 minutes. After chilling, the ganache on the spoon should be smooth and firm, but still taste creamy. It is unlikely, but if the glaze is too firm, add a tablespoon of room temperature milk and repeat the test. Add a second tablespoon if needed.
  7. Cool the ganache in a shallow dish at room temperature for 30 minutes. The ganache sets up fastest and most evenly in a 9-inch glass pie pan or similar dish.
  8. Refrigerate uncovered until the surface is no longer soft, then place a piece of parchment paper or plastic wrap directly onto the surface of the ganache, covering it completely, and refrigerate for at least 3 hours, or until very firm. The ganache can be refrigerated at this point for up to 1 week in an airtight container.

To Make the Truffle Center:

  1. Line a shallow container with parchment. Remove the ganache from the refrigerator. Use a spoon to scoop out 1-inch pieces of ganache and another to push the ganache off the spoon into the container. (If you prefer more uniform truffles, use a 1/2-tablespoon scoop.) When a half dozen or so are made, roll and press the pieces into irregularly shaped rounds.
  2. Repeat until all the ganache has been used, washing and drying your hands as needed. (If at any time the ganache becomes too soft to shape, refrigerate until cold and proceed.) Cover and refrigerate the truffle centers in layers separated by parchment paper for 15-25 minutes before finishing with the cocoa coating.

To Finish:

  1. Roll in the truffles in cocoa powder. Add a pinch of flaked sea salt if desired. Alternatively, coat the truffles in chopped nuts or cacao nibs, seeds, or coconut.


Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, by Fran Costigan, (Running Press 2013). Photo credit: © Kate Lewis






Pastry chef, culinary instructor, and cookbook author Fran Costigan is internationally renowned as the authority on vegan desserts. Her unapologetically luscious treats lack nothing—except dairy, eggs, white sugar, and cholesterol. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. Her lively classes include the Costigan Vegan Baking Boot Camp Intensive®. Fran’s latest book, Vegan Chocolate Dessert: Unapologetically Luscious and Decadent Dairy-Free Desserts, follows the classic, More Great Good Dairy Free Desserts Naturally. You can find Fran sharing her magic across North America and Europe, at schools,conferences, festivals, and corporations such as Google, at resorts, and on cruise ships too. She is proud to be an advisory board member of the New York Coalition for Healthy School Foods, Vegan Trade Council and Main Street Vegan Academy.



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14 comments on “Bittersweet Chocolate Truffles [Vegan]”

Click to add comment
Paul Major
3 Months Ago

I cant with how good they look too!

Charles Webster
3 Months Ago

Oh Oh

Charles Webster
3 Months Ago

Oh Oh

Sabrina Lewis
3 Months Ago

Macey Booth

Melissa Edgar
3 Months Ago


Nikki Kyong
3 Months Ago

This looks super yummy I will have to try :) . I actually just recently started using this recipe book that I found on the internet,its all about eating healthy for cheap and still being able to make food that tastes good. Some of the recipes are actually really freaking good and they are still healthy plus I have lost a few pounds :). I would recommend if you are trying to eat healthy or want to start that you read this http://naturalstories.com/healthyeating/

Lena Jones
3 Months Ago

victoria jones

Alaa Ismail Mohsin
3 Months Ago

Hala Auday A

Nina Ameli
3 Months Ago

Sarah de Melo Lass uns probieren? Etwas anderes wird nicht helfen..

Sarah de Melo
05 Feb 2016

Ja bitte bitte ich brauche die dringend

Sarah de Melo
05 Feb 2016

Ja bitte bitte ich brauche die dringend

Eric Bessette
3 Months Ago

Amy Demanche


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