Deep Fried Chocolate Truffles

1 hour + 4 hours in the freezer

4 Servings


These truffles are the naughtiest, decadent vegan chocolate dessert I've ever tasted.
The first time I had these was when my then 12 year old son made them for my birthday with strawberries and homemade vanilla ice cream.

Deep Fried Chocolate Truffles




Put the chocolate into a glass bowl.

Heat coconut cream in the microwave or on the stove (do not boil).

Pour over the chocolate, leave to stand for a minute, then stir until the chocolate has melted.

Add half of the sugar stir and taste, add the rest if needed.

Leave too cool, then place in the fridge until set.

Once it has set roll into balls (approx 15-18).

Roll the truffles in the cocoa powder and place on a lined baking tray.

Place in the freezer for 4 hours minimum.



Sieve dry ingredients, then whisk in the water.

Leave to stand for 10 minutes.

If the batter is too thick gently stir in a touch more water.

It should be a coating consistency.

To cook


Heat a pan of flavour-neutral oil.

Dip the truffles into the batter, then use a spoon to gently lower into the oil.

Cook for approx. 2 -3 minutes before removing with the spoon onto kitchen paper.


Ingredients for the truffles


200ml coconut cream (if you can’t get coconut cream you can use the solid off of a couple of cans)

200g Dark Chocolate

2tsp caster sugar

Cocoa powder for rolling

Ingredients for the batter


1/2 cup of sparkling water

1tsp baking powder

1/2 cup plain flour

1 1/2 Tbsp caster sugar

1 pinch of salt