Vegan Chocolate Bergamot Truffles

Alright ladies and gents, I know what you’re thinking. “Vegan recipes? Really? Not only is that a lame attempt to engage a niche audience, but also, all their food is terrible!” … Valid points, really. But after significant research, I have created a delicious, simple vegan dessert that will satisfy even the most devoted carnivores: Bergamot Truffles with a rosemary dark chocolate shell.


You will need:

12 ounces vegan white chocolate*

30 ounces (2 cans) coconut cream (NOT coconut milk!)

4 teaspoons Scrappy’s Bergamot Bitters**

Lavender bitters**

Zest of 1 medium lemon

⅓ cup cocoa powder

12 ounces vegan dark chocolate

1 sprig of rosemary

(If you want decorative toppings like in my pictures, you’ll need zest from one lemon, one sprig of rosemary, and flake salt.)

* Vegan white chocolate can be bought in some stores, but I will include a recipe at the bottom to make your own! It’s really simple, and turns out just as delicious!

** Other citrus bitters or extracts can be easily substituted for the bergamot. I found the limited edition Scrappy’s and scooped it right up, but feel free to use any flavoring you like! Just make sure to start slow-- add one teaspoon at a time until you reach your desired flavor. Same goes for the lavender bitters-- find a flavor that compliments your base and add a few dashes.

Please note that you need a freezer for this recipe to work best!

Okay, let’s get started! When you open your cans of coconut cream, there should be a solid white mass along with a thick, clear liquid. We are only using the solid white part, so scoop it out with a fork or slotted spoon, and leave out the liquid. Once both your cans are drained or separated, place the cream solids into a medium saucepan and bring to a simmer.


While the cream is heating, zest your lemon.

Turn off the heat, remove the pan from the burner, and add your white chocolate. Allow this to rest without stirring for one to two minutes, then stir until fully combined. Add in the bergamot and lavender bitters, as well as the lemon zest. As always, I recommend adding in your flavorings slowly and tasting along the way, so you end up with a dessert that isn’t overpowering to your own tastes!

Once you are satisfied with the flavor of your vegan “ganache,” place the whole pan in the freezer. The liquid should form a soft solid within half an hour.

When the ganache is cooled, it should have about the consistency of sugar cookie dough. Pour your cocoa powder into a small bowl and keep it nearby, along with a large plate or pan to place your ganache balls on. Take a small spoon, scoop out some ganache, and roll it into a penny-sized ball. Or whatever size you want, really. Just try to keep it reasonable. Roll the ball in the cocoa powder, place it on the plate, and repeat until you have rolled all of your ganache. Now pop those babies back in the freezer for another 10-15 minutes!


Now you can begin making the rosemary dark chocolate shell. If you have a double-boiler, good for you! If you’re cheap like I am, it’s simple to rig your own. Find a saucepan/pot and a medium glass or metal heat-tolerant bowl that completely covers the top of the pot, like a lid. Pour about two inches of water into the bottom of the pan, and bring to a boil. Place the bowl on top of the pot of water, and bam! Instant double-boiler. If these directions aren’t clear enough, Google it.

Put your dark chocolate chips, chunks, or chopped bar into the bowl of your double boiler and gently melt the chocolate. When the chocolate is softening, add in one sprig of the rosemary. Leave it whole, unchopped, with the leaves still attached to the stem, so you can easily remove it once the flavor is incorporated!


Once the chocolate is fully melted, continue to heat and stir gently with the rosemary for another five to seven minutes. When the flavor is right to you, remove the rosemary and carefully scrape off the chocolate that sticks to it! I just kinda squeezed it down from the base of the stem to tip and got as much off as possible, but it’s better to waste a bit of chocolate than to have whole rosemary leaves left in your coating. Allow the chocolate to cool slightly. It should still be very runny, but no longer hot, when you dip your ganache balls.

Using a fork, lower one ball into the chocolate coating and cover it completely with chocolate. Remove it as quickly as possible and place on a plate. If it starts to melt, or the chocolate all runs off the ball, that means your coating was still too hot! Keep waiting, and try again in five or so minutes. Then repeat with the remaining ganache!


If you plan to decorate your truffles, try to do so while the chocolate is still warm, or the decorations won’t stick on.

Allow to cool in the refrigerator or freezer, invite over those cool vegan friends you never how to feed, and enjoy!

*This is the vegan white chocolate recipe I use! Thanks Nicole!