Chocolate is God’s gift to women. Am I right?
Of course, there are a few people in this world who don’t like chocolate. I’m related to one of them, but I don’t hold it against her. 😉 That just means there’s more for me!
When I say chocolate, I’m not talking about that milky stuff with a huge ingredient list trying to pass itself off as chocolate.
No, I’m talking about rich, dark, organic chocolate from fair-trade companies.
Many years ago, my friends introduced me to scrumptious, bittersweet chocolate truffles coated in cocoa powder that melt in your mouth. If you couldn’t guess, I was a very big fan of those.
Salted dark chocolate caramel cups and instant dairy-free hot cocoa mix are already chocolate-y treats in my kitchen, so it was only a matter of time before I created my own version of bittersweet chocolate truffles to join them!
They are so dark and rich, they fix cravings in one bite — but who says you have to stop at one? Make a batch for Valentine’s Day to share with the people you love, or simply make them for yourself (I won’t tell).
These truffles are a bit rustic because they are hand-rolled. I think it adds to their charm. Enjoy!
- 2 cups dark chocolate chips
- ⅓ cup coconut milk or heavy cream
- ½ cup cocoa powder
- 3 tablespoons butter
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ½ teaspoon ground cardamom (optional)
- ½ teaspoon ground cinnamon (optional)
- 1 teaspoon peppermint extract (optional)
- 1 teaspoon orange extract (optional)
- Makes approximately 30 truffles.
- Melt chocolate chips, butter, and coconut oil in a double-boiler (or simply place a heat-proof bowl on top of a pot to create the same effect) over low heat.
- Stir slowly until melted.
- Add the coconut milk or cream and stir until smooth.
- Remove from heat and gently stir in the vanilla extract, salt, and if desired, the optional flavorings.
- Cover the bowl/top of the double boiler and refrigerate for 2 hours.
- Once the chocolate is chilled, remove from the fridge.
- Fill a shallow dish with cocoa powder.
- Scoop out the chocolate with a melon baller or teaspoon and quickly roll it into a smooth ball. These are rustic truffles, so they don’t need to be perfect.
- Place on a sheet pan and continue to roll out the remaining truffles.
- Once all of the truffles are formed, roll them in the cocoa powder.
- Tap gently to remove excess powder.
- Store in a glass container on the counter for up to 2 weeks, or for several months in the fridge.
What is your favorite chocolate candy? Will you be making these truffles for Valentine’s Day?
This post was featured in 52 No-Junk Candy Recipes.
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