Chocolate Truffles are a favorite treat of mine. I don’t have them too often, but with a few ingredients and this recipe, they can be made anytime.
How to make chocolate truffles:
I decided to vary from the original recipe and add some different toppings, unsweetened cocoa powder and coconut, as they were what I had on hand. There are other toppings that work equally as well, perhaps finely chopped nuts as an example.
Other recipes you might like:
- Avocado Chocolate Pudding
- Chocolate Chip Paleo Balls
- Paleo Vegan Chocolate Truffles
- Sweet Potato Pumpkin Truffles
- Sweet Potato Brownies
- Homemade Mounds Bars
- 1 1/8 cup Coconut cream (about one can of full-fat coconut milk)
- 2 cups chocolate chips
- 2 tbsp cacao powder
- 2 tbsp unsweetened shredded coconut
- 2 tbsp chopped nuts ( I use pecans and walnuts)
- 1/2 cup chocolate chips (to roll truffles or to dip truffles in)
Prepare a large baking sheet with parchment paper. Set aside.
In a medium mixing bowl, add the 2 cups chocolate chips and 1 1/8 cups coconut cream. I use the cream from a can of full-fat coconut milk. Just scoop it out and save the water for smoothies or discard.
Melt the mixture in a microwave in 30-second intervals. It will depend on your microwave how long this will take. With my microwave, it usually takes about one minute. When it looks like it is almost melted, remove and stir to combine chocolate chips and coconut cream.
Let come to room temperature, cover with plastic wrap and place bowl of chocolate in the refrigerator until hard, at least for several hours or best overnight.
Remove the chocolate mixture from the refrigerator. Using a small ice cream scoop or a tablespoon measure, spoon out the mixture and form balls with your hands (about the size of golf balls). Place the balls on the baking sheet about an inch apart (don't let them touch). Try using wet hands if your hands start to get sticky. Once all the truffles are completed, put them back into the frig again until firm, about an hour. Take them out of the frig and roll in your preferred topping and enjoy!
Place the balls on the baking sheet about an inch apart (don't let them touch). TIp: wet your hands a bit before rolling the chocolate. It's fine if the chocolate is a bit sticky. The toppings will stick better.
Dip the chocolate balls into the toppings and carefully roll until covered and place on the parchment paper.
For the chocolate-dipped truffles: melt 1/2 cup chocolate chips with 1 teaspoon coconut oil in a bowl. Stir to combine. Dip truffles in and then place on parchment-lined tray, plate or baking sheet.
Once the truffles are all dipped, place them in the refrigerator for about an hour until firm.
Serve truffles or store in an airtight container in the refrigerator.
This post was originally posted on March 11, 2014 and update with new recipe directions in April 2020.
Recipe from Giada De Laurentis, Vegan Truffle Recipe.