Vegan Dark Chocolate Peppermint Truffles Recipe on Food52

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Vegan Dark Chocolate Peppermint Truffles

August 20, 2019
7 Ratings
Photo by Ty Mecham
Author Notes

These truffles—a holiday favorite of mine, especially for gifting—are a riff on the Minimalist Baker's brilliant, "2-Ingredient Dark Chocolate Truffles." They come together in three ingredients (we don't count salt, assuming you already have it), and are deeply chocolatey, with a lively pop of peppermint. If you want, you can toss them in cocoa powder, and sprinkle with crushed peppermint candy. Oh, and did I mention that they're vegan? —Ella Quittner

  • Prep time 2 hours 30 minutes
  • Cook time 5 minutes
  • Makes 16 truffles
Ingredients
  • 7 tablespoons plus 1 teaspoon full-fat coconut milk, stirred well
  • 9 ounces vegan dark chocolate, very, very finely chopped
  • 1/2 teaspoon peppermint extract
  • 1 pinch kosher salt
  • 1/3 cup Dutch-processed cocoa powder, for garnish (optional)
  • 1/3 cup crushed peppermint candies, for garnish (optional)
In This Recipe
Directions
  1. In a medium saucepan, heat the coconut milk over a medium-low flame until it’s just beginning to simmer around the edges. Turn off the heat, and add the finely chopped chocolate. Stir to combine. There should be enough residual heat to fully melt the chocolate as you stir, but if you need to, turn the flame back on very low for just a minute or so to get everything smooth, creamy, and fully combined—but it shouldn’t become hot to the touch.
  2. Once the chocolate is melted and the mixture is smooth and glossy, transfer to a medium bowl, and add the peppermint extract and a pinch of salt. Stir to combine, then set uncovered in the fridge for 2 to 3 hours, until just fully solidified, but still pliable. (There should be no puddle of melted chocolate in the center, as Minimalist Baker notes.)
  3. Grab a tablespoon (or a tablespoon-sized scoop). Scoop out a heaping tablespoon of the chocolate, and use your hands to gently roll it into a round ball. Set aside on a parchment-lined dish. Repeat until you’ve scooped and shaped all of the balls. You should get about 16 truffles.
  4. If you’d like to decorate them, set the cocoa powder on a large plate, and roll the truffles around in it until they’re coated. Press a small pinch of the crushed peppermint candy into the top of each one.
  5. Enjoy truffles immediately, or store covered in the fridge for up to 1 week. To serve, let them come to room temperature for maximum smooth creaminess.

See what other Food52ers are saying.

  • Shirley Hanes
    Shirley Hanes
  • Dimi Berkner
    Dimi Berkner
  • Ella Quittner
    Ella Quittner
  • liliana
    liliana
Ella Quittner is a contributing writer and the Absolute Best Tests columnist at Food52. She covers food, travel, wellness, lifestyle, home, novelty snacks, and internet-famous sandwiches. You can follow her on Instagram @equittner, or Twitter at @ellaquittner. She also develops recipes for Food52, and has a soft spot for all pasta, anything spicy, and salty chocolate things.

    5 Reviews

    liliana December 8, 2019
    Thank you so much for peppermintless suggestions
     
    liliana October 29, 2019
    With what can I replace all the peppermint. Detest the stuff.
    Recipe seems to good/easy to chuck.
     
    Dimi B. December 8, 2019
    Why not use toasted, finely chopped pecans, walnuts or hazelnuts?
     
    Shirley H. December 23, 2018
    Is the coconut milk from a can and water drained off?
     
    Author Comment
    Ella Q. December 24, 2018
    Hi Shirley,

    I just use a can of coconut milk, well stirred (no draining). I hope you enjoy these! :)

    Ella