Double Chocolate Truffles
Silky smooth chocolate truffles robed in plain cocoa, shredded coconut, and toasted almonds for the perfect bite-size dessert!
Servings: 15
Calories: 196kcal
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