Decadent Vegan Truffles

You’re probably sick of holiday sweets by now, but I made these elegant truffles over the holidays and wanted to share them with you. I actually found this recipe for Easy Decadent Truffles a few years ago and have veganized it with great success a few times now. You’ve got to get your hands messy to make truffles, and they’re a little time-consuming. However, they’re relatively easy to make and look & taste a lot fancier than the effort to make them.

Decadent Vegan Truffles

WARNING: These are ridiculously rich and sweet. Most people wouldn’t eat more than 2-3 of them in one go, but they’ve always been a big  hit whenever I’ve made them – including this past Christmas.

Decadent Vegan Truffles

Decadent Vegan Chocolate Truffles
 
Prep time
Total time
 
These chocolate truffles are so decadent – no one will know they’re vegan!
Serves: 60
Ingredients
  • 1 (8 ounce) package vegan cream cheese (Tofutti)
  • 3 cups confectioner’s (icing) sugar, sifted
  • 3 cups semisweet vegan chocolate chips, melted
  • 1½ teaspoons vanilla extract
  • Choice of toppings: chopped nuts, shaved coconut, etc (see notes for details).
Instructions
  1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour.
  2. Use a melon baller to scoop out a ball of chocolate and use your hands to shape it into a 1-inch ball. Continue until all chocolate is used-up and then roll in desired toppings.
  3. Place truffles in individual mini paper cups and refrigerate in an airtight container.
Notes
I like to roll the truffles in crushed walnuts, peanuts, or shaved coconut. This time, I divided the batch in 3 and to one of the portions, I added 3 tbsp of rum and rolled those truffles in shredded coconut. (The rum mixture took a little bit longer to set – 3 hours or so – and the rum truffles are a bit mushier than the other ones, but they’re chocolately-boozy goodness!) For the second portion, I added the same amount of smooth peanut butter and rolled the truffles in crushed peanuts. For the last portion, I dipped the truffles in melted chocolate and once dry, I drizzled some white or red icing onto them. You can really use any topping and substitute the vanilla for other flavors, like peppermint, orange, coffee, raspberry, etc. You would use 1 tsp of flavor for each ⅓ portion. Next year, I plan on getting some small gift boxes and putting 10 different truffles inside and giving them out as gifts. That would make a beautiful Valentine’s day gift too (just find a heart-shaped box), or place 2-3 in a small box and give them out as wedding favors. The sky is the limit!

Decadent Vegan Truffles

PS – I also found this recipe for Garlic Truffles, which I’ve bookmarked and plan on making at some point. I know that they sound kind of gross, but I’m intrigued and really want to try them!

Q: What about you – Have you ever tried garlic chocolate?

33 Comments

  1. daina says:

    Lucky thing sugar and booze is Vegan, eh :)

    Reply
    • vegangela says:

      You got it! :)

      Reply
    • Mindy says:

      Not all sugar is vegan. The process used to remove the molasses uses animal bones.

      Reply
      • vegangela says:

        Yes you’re right. I always seek-out vegan sugar for my recipes.

        Reply
  2. Jill says:

    Even after all the holiday sweets, these truffles look mighty tempting. I’ve never made truffles with the tofutti cheese before…I bet they are super decedent. Yum!

    Reply
    • vegangela says:

      Thanks for your comment – yes, they are pretty decadent. All the things I avoid during the year (minus the booze, haha!) Happy 2011!

      Reply
  3. daina says:

    Its OK to eat decadant/fatty/boozy stuff over the silly season… the body knows its the sillys season so it doesn’t recognise the calories… right?! :)

    Reply
    • vegangela says:

      Good lord, I hope so.
      I ate the last 20 or so of these all by myself!!!

      Reply
  4. Vegan_T says:

    they look so delicious! I wonder if vegan cheese can be replaced with silken tofu in this recipe? I know that melted chocolate and silken tofu whipped together (with sugar) work as a cake frosting, so I’ll have to give it a try. 4- ingredient recipe is my thing. thanks for sharing!

    Reply
    • vegangela says:

      I think that the vegan cream cheese is what adds the richness and density to these guys… not sure if tofu would enough of a binder or provide enough richness to these…. but give it a go and let me know if they work out that way – would certainly be a lot healthier!

      Reply
  5. Jennifer says:

    Yumminess!! I really love the colour blue of the wrappers with these treats too. Looks absolutely gorgeous!

    Reply
    • vegangela says:

      Thanks Jennifer! :))

      Reply
  6. Brian says:

    wow,.. these are awesome pics. you did a nice job on the presentation of them, i dounbt i would have been so neat. nice job :)

    Reply
    • vegangela says:

      THANKS, crabby one! :) I had lots of time over the holidays and I made these, along with the sugar cookies, on the same day and had lots of time to decorate and photograph… :)

      Reply
  7. Curtis says:

    This is seriously good stuff!

    Reply
  8. What a great photo, and it’s so cool of you to post the recipe.

    I would love to feature this on Vegan.com. Angela, could you shoot me an email?

    Reply
    • vegangela says:

      Wow, I’m honored. I’ve been living out of a suitcase for the last month or so, but I’m back now, and just emailed you!

      Reply
  9. DesertMOT says:

    You mentioned coffee as a substitute for the vanilla: what kind of coffee [I'm going to suggest this to someone who loves coffee, french press, cappuccinos, etc.] and how much would you suggest as the measurement/amount for the recipe? Thanks!

    Reply
    • vegangela says:

      You would want to make a really strong batch because you wouldn’t want to add more than a couple teaspoons of it – otherwise the mix will be too soft and may not set. If you try it, let me know how it works out for you! :)

      Reply
      • DesertMOT says:

        Thanks! …I don’t like/drink coffee but I’ll recommend it to someone who does… will see how it goes… Thanks again!

        Reply
  10. DesertMOT says:

    What else would you suggest as other versions if someone has a nut allergy and can’t have alcohol?

    Thanks again!

    Reply
    • vegangela says:

      The alcohol and nuts are optional – just make them plain or rolled in cocoa/coconut, or drizzled with icing, etc.

      Reply
      • DesertMOT says:

        Thanks as well, your pictures were so pretty… wanted to recommend -re: above- if you had/ there were other ideas… can’t wait to recommend… thanks again!

        Reply
        • vegangela says:

          Thanks for the kind words – let me know how they go!

          Reply
  11. YogaKooK says:

    Angela, these look great, and sooooo easy! Perfect for my little chocoholic dude who is getting his braces on. Melt in your mouth perfection!

    Reply
    • vegangela says:

      They’re definitely easy, although a bit time-consuming with all the rolling. May want to enlist your little dude to help out! Thanks for stopping by :)

      Reply
  12. GirlNamedCorrie says:

    Do these have to be kept in the fridge? I make holiday goodies for family and some of them have recently gone vegan, and of course they don’t live nearby so I would have to ship them. I have not worked with Tofutti before, so I have no idea how well it would hold up during shipping. I’m trying to figure out if these would need to be shipped with some dry ice to last. These sound super delicious, so if they wouldn’t make it, I might have to make some of these for myself! :)

    Reply
    • vegangela says:

      I would say yes because Tofutti does get rather warm at room temperature and I wouldn’t want to risk them getting all melted and mushy… These are really good and don’t need to be refrigerated: http://vegangela.com/2010/12/27/vegan-sugar-cookies. Good luck and happy holidays!

      Reply
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