Vegan Condensed Milk Truffles

• Chill truffle block for at least 1 hour

Nutrition values are AI-estimated based on ingredients.

• 320 grams full-fat coconut milk
• 80 grams granulated sugar
• 2 grams vanilla extract
• 55 grams unsweetened cocoa powder
• Additional cocoa powder to coat
• Matcha powder to dust
• Freeze-dried strawberry to top

1. 1Combine 320 grams of full-fat coconut milk, 80 grams of granulated sugar, and 2 grams of vanilla extract in a saucepan, whisk to dissolve the sugar.
2. 2Bring the mixture to a boil, then reduce heat to low and simmer for 45 to 60 minutes, whisking every 15 minutes, until it thickens and reduces into condensed milk.
3. 3Allow the homemade vegan condensed milk to cool until lukewarm.
4. 4Measure out 135 grams of the cooled condensed milk, then sift 55 grams of unsweetened cocoa powder into it in 2-3 batches, folding and mixing until a thick, dark brown chocolate truffle mixture is formed.
5. 5Transfer the chocolate mixture onto a piece of plastic wrap, then press and shape it into an approximately 1-inch thick rectangular block, sealing it within the plastic wrap.
6. 6Remove the chilled truffle block from the refrigerator, unwrap it, and place it onto a surface generously dusted with additional cocoa powder.
7. 7Sift more cocoa powder over the top of the block and gently press to ensure an even coating.
8. 8Using a knife, cut the coated chocolate block into 16 equal square pieces.
9. 9Pick up each square, roll it in the cocoa powder, and gently shape it by hand to achieve a slightly rounded, uniform truffle appearance.
10. 10Optionally, liberally dust some truffles with matcha powder.
11. 11Optionally, sprinkle small pieces of freeze-dried strawberry on top of the garnished truffles.

These instructions are our analysis of the original video. Watch on YouTube →