Silky Smooth Double Chocolate Truffles

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.

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.

These double chocolate truffles are a cinch to make and require only a few ingredients. Silky smooth centers wrapped in any favorite coating that suits you—our favorites are plain cocoa, shredded coconut, and toasted almonds.

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, essential oils, or any number of coatings, mix milk or dark chocolate as you wish, it’s so easy to customize.

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 a 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.

Naturally gluten-free, this recipe can also be made dairy-free (see recipe notes), making it easy to share custom homemade gifts.

Step by Step

1. Mix heavy cream and coconut oil in a small pot over med-low heat and bring to a strong simmer.
2. Remove from heat and add the vanilla and chocolates.
3. Stir until chocolate is melted and smooth.
4. Pour into a bowl and refrigerate for for at least two hours, or until mixture is firm to the touch.
5. Scoop with melon baller then roll each ball in your hands to round and smooth.
6. Roll each truffle ball in desired coating, pressing lightly to help adhere.
7. Store in an air tight container in the refrigerator until ready to serve. Allow to sit at room temperature for 5-10 minutes before serving for a silkier texture.

Recipe Variations:

• Unsalted butter can be used as a substitute for coconut oil for more traditional truffles.
• Make dairy-free truffles, substitute coconut cream for the heavy whipping cream and use chocolate that does not contain milk products.
• Use one or two drops of essential oils like peppermint or orange
• Substitute other flavored extracts for the vanilla 1:1
• Add 1 tablespoon instant espresso to the cream and coconut oil in step one for espresso flavor

Best Coatings for Chocolate Truffles

• unsweetened cocoa powder
• chopped hazelnuts
• chopped peanuts
• chopped pistachios
• chopped almonds
• coconut flakes
• crushed soft peppermint
• crushed pretzels
• toffee bits
• sprinkel with a few flakes of sea salt
• white chocolate (freeze truffles before dipping)
• milk chocolate (freeze truffles before dipping)

More Chocolate Desserts You’ll Love

• Chocolate Peanut Butter Chunk Ice Cream
• Date Chocolate Fudge Truffles with Sea Salt
• Mint Chocolate Cream Pie with Chocolate Cookie Crust
• Ghirardelli Grand Fudge Cake with Coconut-Pecan and Chocolate Buttercream Frosting
• Whole Wheat Triple Chocolate Cookies
• Ghirardelli Brownie Cookies: Soft Centers and Chewy Edges

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Double Chocolate Truffles

Silky smooth chocolate truffles robed in plain cocoa, shredded coconut, and toasted almonds for the perfect bite-size dessert!

Prep Time10 mins

Cook Time10 mins

Chilling Time2 hrs

Total Time2 hrs 20 mins

Course: Dessert

Cuisine: American

Servings: 15

Author: Judy Purcell

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 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 , or other flavorings like orange or peppermint
• ▢ Any favorite coating

Instructions

• 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.

Notes

Recipe Variations:

• Unsalted butter can be used as a substitute for coconut oil for more traditional truffles.
• Make dairy-free truffles, substitute coconut cream for the heavy whipping cream and use chocolate that does not contain milk products.
• Use one or two drops of essential oils like peppermint or orange
• Substitute other flavored extracts for the vanilla 1:1
• Add 1 tablespoon instant espresso to the cream and coconut oil in step one for espresso flavor
•  

Nutrition

Calories: 196kcal | Carbohydrates: 12g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 8mg | Sodium: 4mg | Potassium: 136mg | Fiber: 1g | Sugar: 8g | Vitamin A: 90IU | Calcium: 18mg | Iron: 1.5mg

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