Easy Vegan Salted Triple Chocolate Peppermint Truffles
These truffles are incredibly easy to make and fulfill any chocolate cravings you may have! The salty, minty creaminess makes for a perfect quick, healthy and satisfying treat anytime of day.
I think it goes without saying that if you look at most of the sweet recipes I post…I’m clearly chocolate obsessed. So, it’s only natural for me to make triple chocolate truffles, with a peppermint twist to keep it interesting, though.
They’re an easy, super satisfying dessert that fulfills any chocolate craving you could possibly have.
Made with ganache, the truffles are super creamy, with added crunch from chopped chocolate, a salty tang, and a refreshing minty back note.
To keep it basic, I rolled them in cocoa powder. If you’re worried about the bitterness of the cocoa powder, use a sweeter chocolate in the truffles and you should be okay. You could also dip or drizzle the truffles in extra chocolate instead!
I personally used a 70% chocolate because I love dark, dark chocolate, but it comes out to be more bitter than sweet once rolled in the cocoa, so a sweeter chocolate works best overall, like a 60%/55%/semi-sweet.
As always, if you make these, please tag me or leave a comment!
EASY VEGAN SALTED TRIPLE CHOCOLATE PEPPERMINT TRUFFLES
(makes about 10-12 truffles)
Ingredients
8 oz vegan chocolate + an extra 1.5 oz, divided (see notes for what chocolate to use)*
4 oz full fat coconut milk (approx. ½ cup)
½ tsp peppermint extract
¾ tsp kosher salt
¼ cup cocoa or cacao powder**
Instructions
Finely chop the 8 oz of dark chocolate and place it into a medium sized bowl. Chop the remaining 1.5 oz and set to the side.
In a small sauce pan, heat the coconut milk until it comes to a soft boil, then pour directly over the 8 oz of chocolate, ensuring all of the chocolate is covered well. Let this sit for 3 minutes.
After the 3 minutes, begin to stir the chocolate and coconut milk starting with small circular motions in the center, then gradually move your way to the edges of the bowl until the ganache comes together. Add in the 1.5 oz of chopped dark chocolate, the peppermint extract and the salt, then stir once more.
Once combined, place the ganache in the fridge for about 1 ½ hours to set up. When you scoop it, it should be malleable but not too soft that it is sticking badly to your hands. It will stick even when it is set, but it will still form into a unified smooth ball once cooled enough. The edges will set faster than the center, so you can scoop that first, then place the ganache back into the fridge to set up in the center if needed!
On a small to medium sized plate, add the cocoa powder.
Scoop the chilled ganache with a tablespoon or a one-inch cookie scoop and roll with your hands into a smooth ball, then roll it into the cocoa powder until its evenly coated. Tap off any excess if needed.
They can be eaten right away or stored in an air tight container in the fridge! They’re best when you let them come to room temp slightly before you eat them.
Notes
*A sweeter dark chocolate works best here, like 60-65%, or a semi-sweet chocolate. If you like it really dark like me (more bitter than sweet), I used 70% dark chocolate.
**If you’re worried about this being too bitter for you, you can drizzle or dip the truffles in melted chocolate. For this you’ll need at least another 8 or so oz.
