These vegan mocha truffles have a luscious filling surrounded by a crunchy dark chocolate shell. The credit for these delicious treats goes to my daughter, who came up with the idea and helped test and develop the recipe. If you love the flavor combination of coffee and chocolate, these truffles are a must-try.
Key Ingredients and Substitutions
Instant coffee gives these truffles their delicious mocha flavor. You can use decaffeinated instant coffee if you prefer to keep these treats lower in caffeine.
I like to use chopped dark chocolate when making these treats. You can substitute any type of chocolate you prefer.
Vanilla extract complements the flavors of the dark chocolate and coffee in these truffles. I recommend using pure vanilla extract as opposed to artificial vanilla flavoring if possible.
Olive oil gives the filling of these vegan truffles a luscious texture without affecting their flavor. You can substitute avocado oil or melted coconut oil if you prefer.
How to Make Vegan Mocha Truffles
Start by adding 1 cup of the chopped dark chocolate to a pot on the stove set to low heat (reserve the remaining chocolate for later). Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
Add the instant coffee and boiling water to a medium-sized bowl, then stir to dissolve. To the same bowl, add the olive oil, vanilla extract, and melted dark chocolate, then stir until the ingredients are well incorporated and the mixture has thickened.
Place the bowl in the fridge to chill for 35 minutes or until the chocolate mixture is solid enough to hold its shape.
Scoop out 2 teaspoons of the solid chocolate mixture, then use your hands to shape it into a ball and place it on a plate lined with parchment paper or a silicone baking mat (I recommend wearing kitchen gloves to make this easy and mess free). Repeat with the rest of the chocolate mixture (you should end up with 12 balls).
Add the remaining 3/4 cup chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then transfer the melted chocolate to a bowl.
Add one of the chocolate balls to the bowl of melted chocolate, then gently stir to coat the ball completely. Use a fork to lift the chocolate ball out of the melted chocolate, allowing any excess chocolate to drip back into the bowl, then place it on the plate lined with parchment paper or a silicone baking mat. Repeat this process with the rest of the chocolate balls.
Place the plate of truffles in the fridge to chill for at least 1 hour before serving.
Storage and Freezing
Store these truffles in an airtight container in the fridge for up to a week, or in the freezer for up to three months. Thaw at room temperature or in the fridge before serving.
More Chocolate Truffle Recipes to Try
- These chocolate tahini truffles are rich and delicious.
- These chocolate rose truffles are perfect for special occasions.
Vegan Mocha Truffles Recipe
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 1 3/4 cups chopped vegan dark chocolate, divided
- 1 tablespoon olive oil
- 1 teaspoon boiling water
- 1 teaspoon instant coffee
- 1/2 teaspoon vanilla extract
Instructions
- Add 1 cup of the chopped dark chocolate to a pot on the stove set to low heat (reserve the remaining chocolate for later).
- Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
- Add the instant coffee and boiling water to a medium-sized bowl, then stir to dissolve.
- To the same bowl, add the olive oil, vanilla extract, and melted dark chocolate, then stir until the ingredients are well incorporated and the mixture has thickened.
- Place the bowl in the fridge to chill for 35 minutes or until the chocolate mixture is solid enough to hold its shape.
- Scoop out 2 teaspoons of the solid chocolate mixture, then use your hands to shape it into a ball and place it on a plate lined with parchment paper or a silicone baking mat (I recommend wearing kitchen gloves to make this easy and mess free).
- Repeat with the rest of the chocolate mixture (you should end up with 12 balls).
- Add the remaining 3/4 cup chopped dark chocolate to a pot on the stove set to low heat.
- Cook, stirring constantly until the chocolate has melted, then transfer the melted chocolate to a bowl.
- Add one of the chocolate balls to the bowl of melted chocolate, then gently stir to coat the ball completely.
- Use a fork to lift the chocolate ball out of the melted chocolate, allowing any excess chocolate to drip back into the bowl, then place it on the plate lined with parchment paper or a silicone baking mat.
- Repeat steps 10-11 with the rest of the chocolate balls.
- Place the plate of truffles in the fridge to chill for at least 1 hour before serving.
Notes
-
Store these truffles in an airtight container in the fridge for up to a week, or in the freezer for up to three months. Thaw at room temperature or in the fridge before serving.
Nutrition
