Nicole MacPherson: Meatless Mummy Con Carne


Decadent Dark Chocolate Truffles


In my books, there are two hostess gifts that are always acceptable: wine and chocolate. Where recipients might be less than enthused about homemade wine, homemade chocolates are a different story altogether. Chocolate truffles are a decadent and impressive, yet incredibly simple gift from the kitchen.

The Peppermint Bark You'll Bite

The key to making these truffles is using very good quality chocolate and full-fat coconut milk. You can get creative by using different kinds of chocolate and infusing the coconut milk with different flavours by swapping out the vanilla for peppermint or almond extract, or maybe adding Grand Marnier for a special touch. You could also swap the cocoa powder for icing sugar or crushed nuts or candies to roll the truffles in; there are so many delicious combinations to try!

These truffles are also vegan, although they are so rich and scrumptious no one will believe you if you tell them that. It can be our little secret.


4 cups good quality dark chocolate, chopped, or chocolate chips
1 cup full-fat coconut milk
2 teaspoons vanilla extract
cocoa powder for dusting

  Place the chocolate into a large heatproof bowl.

  In a small saucepan, bring the coconut milk to a boil. Add the vanilla extract. Remove from heat and pour over the chopped chocolate. Stir until completely smooth. Refrigerate until firm, approximately 3 hours.

  When the mixture is firm enough to handle, scoop and roll into balls 1 to 1 1/2 inches in diameter. Roll or dust balls with cocoa powder.

  Store in an airtight container in the refrigerator.

Yield: 3-4 dozen truffles

Need more foodie gift ideas? Try Maija's Milk Chocolate or Bailey's White Chocolate Fudge, my Dark Chocolate Peppermint Bark, or my Grandma's Gingersnaps.