Vegan Dark Chocolate Truffles

 Variations:

• Topping options: Cocoa nibs, chopped hazelnuts,  vegan white/milk/dark chocolate covered, unsweetened cocoa powder, coconut flakes, rainbow sprinkles and pretty much whatever you can think of...
• Additions: I really like some crunch in my truffle so I like to add chopped nuts into the truffle mixture as well. Whole roasted hazelnut in the center of the truffle. Another option is broken down cookies.

• Mixing bowl
• Heat resistance bowl
• Small water pot
• Sifter
• Whisk
• Rubber spatula
• Scooping spoon

• 2 cups (300 g) dark chocolate
• 3/4 cup (150 ml)  non-dairy milk (coconut cream will work too)
• 1/3 cup of (50 g) cocoa powder
• 3 tbsp (50 g) cashew butter or any other vegan butter
• 1 tbsp of coconut sugar (optional, see notes *)
• 1/2 tsp of table salt
• 2 tsp of vanilla extract

• 1 cup (150 g) white chocolate (see note **)
• 1 tbsp of olive oil
• Chopped caramelized hazelnuts 
• Cocoa nibs
• Natural food color (optional)

1. Place the the milk or coconut cream in a saucepan and heat it up, on the stove. Add the salt, butter, vanilla, and the sugar (if using sugar).
2. Place the chopped up dark chocolate in the heat resistance bowl.
3. When the milk is on the verge of boiling, pour it on top of the chopped chocolate and let them all sit for 1 minutes. 
4. Sift the cocoa powder on top of the mixture and whisk well, until the whole mixture is combined.
5. Cover and place in the refrigerator for 2 hours to stabilize.
6. Prepare a flat plate or tray with baking paper to place the balls on.
7. Remove from the fridge, create small balls with the scooping spoon, or your hands.
8. Place the balls in the fridge while preparing to decorate.
9. Melt the white chocolate with the oil and stir until smooth.
10. Prepare the cocoa nibs/ chopped hazelnuts or any other topping you choose, in a small bowl for each topping.
11. Take the balls out of the fridge, drop each ball in the white chocolate, roll it around so it is covered from all sides. Remove the ball carefully using a small fork to place under the ball. Let the excess white chocolate drop back to the bowl. Touching only the bottom side of the ball, carefully remove it to a prepared baking paper or plate.
12. Either place on a baking paper (if not adding additional toppings), or drop into the prepared toppings and cover well. Insert the balls to the toppings bowl while the chocolate is still somewhat sticky, but not liquid.
13. Set in the refrigerator to cool down.
14. Enjoy!

 Notes:

* I don't normally add any sugar to my truffles because I like the rich flavor of the dark chocolate. I recommend trying the recipe without the sugar, and adding after tasting (as long as the mixture is still warm, the sugar will still dissolve).

** To create the marbleized color, I dropped 2 drops of oil based food coloring to the white chocolate and using a tooth pick, I swirled it once or twice. don't over swirl it as the color will become more unified with every swirl and with every truffle you drop in. over swirling will cause you to lose the marble effect so you will get a solid color.

*** This is a great recipe for any left over or stale cookies that you have but don't want to throw out!. Just crumble them up and add the the truffle mixture.

**** The truffles freeze really well (without the toppings) and can be kept in the freezer in a sealed container for up to 6 weeks.