Super easy (boozy!) three ingredient Vegan Chocolate Truffles! Oh you know I put that purple drank in there.
Hellllooo! So the other day I made a batch of my Manischewitz sangria, and suddenly thought to clean out my sprinkle drawer. The result? These vegan chocolate truffles (with more Manischewitz!) just in time for my birthday (it’s tomorrow!) or Valentine’s Day. But you should all totally celebrate my birthday with me. (Spoiler: I’ve been celebrating for weeks.)
I usually make myself a little birthday treat. Last year it was this epic Babkallah. The year before, Manischewitz Jell-O Shots. And this year, these super simple Vegan Chocolate Truffles made with my precious Mani too! Oh yeah. I made them vegan because I didn’t have cream at home (and was in no condition to drive) but also so anyone can enjoy them at anytime. Unless you’re allergic to chocolate. :/
And this wig. Bargain, right?? Okay, truffle time. Y’all are going to love these.
Why yes, that is a Dolly Parton prayer candle. WWDollyDo? These are so fun and easy to make. You can even get the kids involved! In the sprinkle part, not the wine. I may also make these for Passover this year because Manischewitz Vegan Chocolate Truffles > Those Jelly Things.
You could also do these in a theme- maybe pink or blue for a baby shower? (Hey, it’s not like everyone is knocked up.) I went with my favorite color- all of them.
Pretty, right? I served these to a group of girls and they were all gone by the end of The Bachelor episode we were
making fun of/ live tweeting watching. And they were surprised when they realized how easy they are to make!
Super rich. Chocolatey. And pretty!
- 12 ounces vegan dark chocolate, chopped into very small pieces
- 1 cup full-fat coconut milk, stirred well
- 3 tablespoons Manischewitz Wine (I used Blackberry. You do you.)
- Place the chocolate pieces in a large glass bowl. Heat the coconut milk in a small saucepan just until it starts to bubble and simmer.
- Pour coconut milk over chocolate and whisk just until combined. Then add the wine and stir.
- Refrigerate uncovered for at least two hours or overnight to harden.
- Use a teaspoon to scoop teaspoon-sized balls, mold with your hands a little and place on a parchment lined baking sheet. This part gets a little messy! Refrigerate another 1-2 hours or overnight to set.
- Enjoy balls as they are, or roll in coating of your choice.
- Store in the refrigerator, but let come to room temperature for 10 minutes before enjoying!