Chocolate Truffles

Chocolate Truffles

This is the first Bonus Recipe, and one of my FAVORITES! I had never given much thought to what chocolate truffles were made of before going Paleo, but then I started noticing that most store-bought truffles contain all sorts of ingredients that I stay away from (e.g., vegetable oil, soy lecithin, corn syrup). And that’s why I decided to make my own using coconut oil. This recipe uses 85% dark chocolate (which will contain processed sugar), but you can use 100% chocolate and add in raw honey instead (I’ve tried this method, and the honey adds a very different but still delicious taste to it).

Makes approx. 10 truffles

3.5 oz 85% dark chocolate
1 tablespoon coconut oil
1/4 cup coconut cream (skim from the top of a refrigerated can of coconut milk)
1 tablespoon brandy or other alcohol or 1 tablespoon vanilla extract coatings: 100% chocolate powder, unsweetened shredded coconut, or chopped nuts

Cooking method:
1. Place the chocolate in a microwave-proof bowl and melt using 30 second cycles.
2. Melt the coconut oil in the microwave separately and add to the melted chocolate.
3. Stir together.
4. While the mixture is still warm, quickly add in the coconut milk (try to use milk that's at room temperature) and the alcohol or vanilla extract. Mix well.
5. Place in freezer for 2 hours.
6. After removing from the freezer, let it thaw for 5-10 minutes so that the chocolate is soft enough to scoop out with a spoon.
7. Using a melon scoop or just using a spoon, scoop out small chunks of chocolate and form it into balls in your hands.
8. Add the coating of your choice by rolling the chocolate ball through the coating.

Post a Comment