Fabulous dairy-free, rich and decadent chocolate truffles that are perfect for that after-dinner treat. This is the same recipe as the chocolate ganache I used to decorate the banana sundae cupcakes, just let to cool and set. Then, simply rolled in a variety of toppings. Who needs dairy in chocolate after all! Big and Little S love these 🙂
Mmmm, Chocolate truffles (dairy-free, egg-free, nut-free, vegetarian and vegan)
makes about 15 truffles
- 100g dairy-free dark chocolate (I used Kinnerton)
- 2 tbsps oat mik
- 2 tbsps golden syrup
- pinch of salt
- to top: sifted cocoa powder, sifted icing sugar, dessicated coconut or sprinkles (or chopped nuts if you can tolerate them)
– Melt all the above ingredients in a microwave or over a bain-marie. Stir until smooth.
– Place bowl in the fridge for the ganache to fully set.
– With very cold hands (run under cold tap if necessary) roll into tsp sized balls.
– Roll each ball into the chosen topping until nicely covered.
– Place in a nice gift box, or just eat!
3 Responses
I really enjoy simple truffles like these – I’ve sometimes given a box as a gift, and other people seem to love them, too!
Simple can be good!