• Place the chocolate chips, vegan butter, and cream in a glass microwave-safe bowl.
• Microwave in 30-second bursts, stirring between each with a silicone spatula. Repeat until the chocolate mixture is melted and shiny.
• Cover the bowl with a lid or foil and refrigerate for 1-2 hours, checking often. Remove from the fridge as soon as the mixture is firm but not too hard and easy to roll into truffles.
• Cover a large baking sheet with parchment paper and refrigerate as well. This will be used the next day to release the vegan truffles.

Roll vegan truffles

• Fill a medium bowl with powdered cocoa powder and bring the chocolate mixture out of the fridge.
• Scoop out 2 teaspoons of chocolate, roll between cold hands (I squeezed a cold bag of frozen berries to get my hands super cold before rolling) into a ball, then roll into the cocoa powder.
• Release the truffle on the cold sheet, and repeat the step above until all the chocolate mixture has been rolled into truffles.
• Pop the truffles in an airtight container in the refrigerator for up to 2 weeks.
• Bring to room temperature for 30 minutes before serving for an ultra-smooth, creamy texture.