These babies taste luscious, decadent and divine. I can’t believe they’re so incredibly easy! The best dark chocolate truffles are made with pure coconut milk and 100% bakers chocolate. Creamy and dreamy inside, just like French “Truffes au chocolat”, amazingly they’re healthy and Paleo, free of gluten, grains, sugar, dairy, and GMO’s. These won’t spike your blood sugar or cause weight gain if you use the suggested non-glycemic sweetener. Yay! This basic truffle recipe is so simple. For the coatings, roll them in optional nuts, cocoa, or any of the variety of flavors below. These make a beautiful dessert or gift. Trust me on this! For the most wonderful flavor and texture in every chocolate truffle, please follow this recipe exactly. Keep the ganache cold, and store the truffles in the refrigerator or freezer. You’ll need a food processor to grind the chocolate. Store for about a week in the refrigerator, or freeze for up to 3 months. Keep them chilled. Yield: About 30 truffles.
Baking chocolate comes in many choices. Cheaper ones are sharply bitter to my taste. Better quality baking chocolate is still bitter, but it has more depth of flavor and less bitterness. Your chocolate quality makes a huge difference when you are measuring sweetener. Poor quality chocolate requires more sweetener to be palatable to most people. I use an average good quality chocolate that’s widely available, so you can duplicate the recipe in your own kitchen. This recipe will work with any kind of baking chocolate. However in case your chocolate is different from mine, I suggest you taste the creamy mixture, and if it’s too bitter just add more sweetener to your own palate anytime during the process, stirring it over low heat to dissolve.
I really had fun preparing the photo above!
- Top right corner moving down: 1) Almond Chocolate 2) Mayan Chocolate with cacao powder 3) Classic Truffles with Chocolate Sauce.
- Middle Row top: 4) Orange Truffles with yacon syrup 5) Brazilian Brigadiers with chocolate nibs 6) Classic Truffles with chopped pistachios.
- Left row top: 7) Hawaiian with coconut 8) Chocolate Rose with finely ground chicory root 9) Chocolate Chai with cacao powder
- 4 ounces 100% cacao unsweetened baking chocolate or raw cacao paste (118 grams)
- 2 teaspoons pure vanilla extract
- 1 5.4 oz can Premium Organic Coconut Milk by Edward and Sons, unsweetened (Lite coconut milk and coconut milk beverage in a carton will not work, as they are too thin.)
- 1 1/4 to 1 1/2 cups sweetener to taste such as
- Just Like Sugar Table Top natural chicory root sweetener.
- 2 teaspoons pure vanilla extract
- Choose your favorite, or be adventurous and create your own:
- 1/2 cup raw nuts, soaked and toasted if possible, chopped finely
- 1/4 cup medium-shredded unsweetened coconut raw or lightly toasted
- Pure cacao powder
- 1/4 cup raw honey and chopped nuts (roll in the honey, then in the nuts)
- 1/4 cup honey and pure unsweetened cacao nibs (my personal favorite) (roll in the honey, then in the nibs)
- 3 tablespoons finely ground sweetener (like confectioner's) Swerve sweetener grinds very nicely, or buy it pre-ground. Just Like Sugar grinds pretty well if you grind several times.
- Pure ground spices, such as cinnamon, cardamom, ginger, or your favorite mix
- Cut 4 oz. chocolate into large chunks. In a food processor, chop it into tiny pieces.
- In a small saucepan over medium heat, slowly heat the coconut milk, sweetener, and vanilla. Whisk them together until smooth, the sweetener is dissolved and the mixture is hot but not boiling. (It's best not to boil the delicate coconut milk, as it may separate into oil and liquid, which isn't pretty.)
- Remove from the heat and immediately add the chopped chocolate. Stir with a small whisk until smooth and creamy. If it still has lumps, put the pan on the heat briefly and stir to soften it gently, but do not boil. Low heat is enough to melt the chocolate. Stir until perfectly smooth. Then pour the mixture into a bowl and chill for 2 hours until firm. Cover a heavy serving plate with a bit of wax paper or parchment paper, and chill the plate too. You can make this ahead of time and finish the truffles a day or more later. Prepare you coatings in small bowls so they're ready.
- To form the truffles: Use a spoon to measure out small portions of the soft chocolate, and then roll into 3/4-inch balls between your hands, working fairly quickly so as not to melt the chocolate. Roll them in the coatings of your choice and arrange them on your cold serving plate. Keep the finished truffles refrigerated. Serve and enjoy!
- Almond Chocolate Truffles: Prepare the basic filling, adding 1/3 cup of almond butter in step 2. roll in chopped almonds.
- Brazilian Chocolate Brigadeiros: Pre- pare the basic filling, adding 1/2 teaspoon of ground cinnamon and 1/2 teaspoon of instant decaffeinated coffee powder or crystals in step 2. Roll in raw honey and coat with small raw cacao nibs.
- Chocolate Chai Truffles: Prepare the basic filling, adding 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground cardamom, and 1/4 teaspoon of ground ginger in step 2. Roll in pure cacao powder.
- Chocolate Hawaiian Truffles: Prepare the basic filling, adding 1/2 teaspoon of ground ginger in step 2. Roll in unsweetened coconut flakes or chopped macadamia nuts.
- Chocolate Hazelnut Truffles: Prepare the basic filling, adding 1/3 cup of hazelnut butter in step 2. Roll in finely chopped hazelnuts.
- Chocolate Orange Truffles: Prepare the basic filling, adding the zest of 1/2 orange in step 2. Roll in Paleo Chocolate Sauce or shredded unsweetened coconut flakes.
- Chocolate Rose Truffles: Prepare the basic filling, adding 4 drops of food-safe rose absolute or aromatherapy oil in step 2. Roll in 1?4 cup of finely ground sweetener. Swerve is great for this.
- Classic Chocolate Truffles: Prepare the basic filling, then roll in Paleo Chocolate Sauce.
- Mayan Chocolate Truffles: Prepare the basic filling, adding 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of instant decaffeinated coffee powder, and a pinch of cayenne in step 2. Roll in pure cacao powder with a pinch of ground cinnamon, or add your favorite Mayan spices.