These truffles couldn’t be easier, and they’re completely vegan. The Scharffen Berger oat-milk-and-coconut-sugar-sweetened milk chocolate is a game changer, offering that milky, silky-smooth texture without any dairy. Make them ahead of time and dazzle your guests after dinner with these luxurious little bites.
1. Place the chocolate chunks in a mixing bowl. Bring the coconut milk to a boil and pour it over the chocolate, being sure to cover it fully. Let sit for 2 minutes. Add the salt and stir vigorously with a spatula until smooth.
2. Transfer to the fridge and chill for at least 4 hours, until the mixture is a fudgelike consistency.
3. Place the cocoa powder in a shallow baking dish or on a rimmed baking sheet. Scoop the chocolate mixture into ½-ounce balls using a mini scoop. They don’t have to be perfectly round and should resemble something slightly bumpy, like their namesake, a truffle mushroom. You can shape them a little with your hands if desired. Drop the balls into the cocoa powder and roll to coat fully.
4. Transfer the finished truffles to a serving platter and chill until ready to serve.
Originally featured in Deceptively Easy Holiday Desserts for Every Party on Your Calendar