1-Gathering and Heating Your Ingredients: First, heat the plant milk in a heat-proof measuring jug using 20-second bursts until it’s hot and steaming, but not boiling this takes about 5 minutes and helps melt the chocolate smoothly. Once ready, place the dark chocolate in a heat-proof bowl and pour the hot plant milk over it, then cover with a lid or plate and let it sit for 5 minutes. Next, whisk the mixture until it’s smooth; if any lumps remain, microwave in 20-second bursts while whisking until everything blends perfectly.

2-Chilling and Shaping the Truffles: Transfer the smooth mixture to a container with a lid and refrigerate for at least 1 hour, or ideally overnight, until it’s firm enough to scoop the chilling time is about 1 hour but can go longer for better results. After that, put the cocoa powder or chocolate sprinkles in a shallow bowl for coating. Scoop out 20 g portions of the chilled mixture, wash your hands in cold water and dry them thoroughly to avoid mess, then roll each piece into a ball by hand.

3-Final Touches and Storage: Roll each ball in the cocoa powder or chocolate sprinkles until fully coated and place them on a plate. Chill the coated truffles in the fridge until you’re ready to serve, and remember to store them in a sealed container if they’ll sit for more than a day. The total preparation time includes about 10 minutes of active work and at least 1 hour of chilling, making it a quick project overall.