Food & Cooking Recipes Dessert & Treats Recipes Dark Chocolate Truffles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 26, 2021 Print Rate It Share Share Tweet Pin Email Yield: 28 These rich dark chocolate truffles are as good as anything you'd get from a chocolatier. Even more amazing? They're vegan. Ingredients 8 oz dark chocolate (70 percent cocoa), chopped ¼ cup coconut oil 1 teaspoon pure vanilla extract Pinch sea salt ¼ cup cocoa powder, for rolling Assorted toppings: cocoa powder (for an ombre effect, use a few different brands), finely chopped nuts (pistachios, Marcona almonds, hazelnuts), and toasted unsweetened shredded coconut Directions Heat chocolate, oil, and 3 tablespoons water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla and sea salt. Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours. Using a 1-inch scoop or melon baller, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll chocolate into balls. Refrigerate on parchment-lined baking sheet 10 minutes. Cook's Notes Make AheadTruffles can be refrigerated in an airtight container for up to two weeks. Let stand 30 minutes before rolling in cocoa or patting with nuts or shredded coconut. Rate it Print