Chocolate truffles are a rich and luxurious treat. These candies are easy to make at home. Most recipes require good-quality chocolate, heavy cream and sometimes butter. If you don't have cream on hand, you can make a replacement for heavy whipping cream with milk and butter. Vegans can replace the usual heavy cream with non-dairy alternatives from the health food store or ethnic market, like unflavored soy cream or coconut cream. Keep the texture and flavor you love, while swapping out the cream for what's on hand or what suits your diet.
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Milk and Butter
Chop three cups of good-quality dark chocolate or use high quality chocolate disks or chips. Place into a large, heat-proof mixing bowl.
Melt 1/4 cup of butter in a small saucepan. Add 3/4 of cup milk and bring to a boil to replace 1 cup of heavy cream in your favorite truffle recipe.
Pour the hot milk and butter mixture over the chopped chocolate. Allow it to sit briefly, and then whisk until smooth and silky.
Line a pie pan with parchment paper and pour the chocolate ganache mixture into the pan. Chill for several hours. Once the mixture has solidified, use a melon baller to scoop into truffles.
Cut or break three cups of dairy-free chocolate into 1/4-inch chunks. Transfer the chocolate to a large mixing bowl.
Place the bowl of chocolate over a saucepan of simmering water to create a double boiler. Avoid allowing the bowl to touch the water.
Substitute soy or coconut cream in place of heavy whipping cream to make vegan truffles. Use 7/8 cup of soy cream in place of one cup of heavy cream. Replace heavy cream with an equal amount of coconut cream. Pour the cream into the bowl with the chocolate.
Allow the chocolate to melt, whisking the cream into the mixture until it is smooth. Transfer it to a baking dish, chill and scoop as you would a traditional dairy-based truffle.