Create a Healthy, Indulgent Dessert with Double Chocolate Truffles
Holiday baking is a big deal at our house, a time when chocolates, cookies, and Christmas Stollen are penciled into the calendar just like parties. As much as I love our tradition of baking and candy making, it isn’t without a fair amount of compromise to our food philosophy of avoiding refined flour and sugar.
Double Chocolate Truffles satisfy the chocolate lovers in our house (which is everyone). Adding coconut oil to the dark chocolate (containing 70% cocoa) is a healthy addition to your dessert tray without compromise or guilt.
Just don’t rush, truffles are meant to be savored.
I had this debate with my brother-in-law about eating truffles when I saw him chewing, yes, chewing one Lindt chocolate truffle as he was unwrapping another. I told him, this isn’t dime store candy to be gobbled up—chocolate truffles should be savored. It is still a joke between us and he taunts me with his truffle snarfing whenever possible.
If you roll them in nuts or toffee you may be tempted to chew, but do try to resist, lingering as long as possible in velvety chocolate bliss. Bite if you must, but allow the silkiness to cascade over your tongue in gentle chocolate waves as much as you can.
Chocolate truffle recipes vary little from source to source; this recipe is adapted from The Nourishing Gourmet. There are only a handful of ingredients with a few basic instructions, so quality is key. Buy the finest chocolate you can afford—after all, it is the main attraction. Add flavored liqueurs or any number of coatings, mix milk or dark chocolate as you wish, it’s so easy to customize.
Naturally gluten-free, this recipe can also be made dairy-free (see recipe notes), making it easy to share custom homemade gifts.
Chocolate Buying Info:
Selecting the Best Chocolate for Your Recipe at Gourmet Candy Maker.com is a helpful primer on chocolate. Chocosphere and Chocoley are good online sources offering various brands of fine chocolate.
Try one of these coatings to complement the chocolate and create a festive tray for your next party.
unsweetened cocoa powder
white chocolate (freeze truffles before dipping)
milk chocolate (freeze truffles before dipping)
Double Chocolate Truffles
- 1/3 cup heavy whipping cream
- 1/3 cup coconut oil
- 1 cup bittersweet chocolate , about 5.5 oz chopped or in chips
- 1 cup semi-sweet chocolate , about 5.5 oz chopped or in chips
- 2 teaspoons vanilla extract
- Any favorite coating
- Mix heavy cream and coconut oil in a small pot over med-low heat and bring to a strong simmer. Remove from heat and add the vanilla and chocolates.
- Stir until chocolate is melted and smooth.
- Pour into a bowl and refrigerate for for at least two hours, or until mixture is firm to the touch.
- Prepare desired coatings and place in separate bowls. Once the chocolate is hardened, use a melon baller or a small cookie scoop to create balls of chocolate (bite-size is best). Roll each ball in your hands to round and smooth, but don't worry about trying to make them perfectly round.
- Roll each truffle ball in desired coating, pressing lightly to help adhere, and arrange in an air tight container to store in the refrigerator until ready to serve.
- Allow to sit at room temperature for 5-10 minutes before serving for a silkier texture.
More chocolate dessert recipes you’ll love:
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