Chocolate Truffles are nothing but trouble.
But of course you knew that!
A snap to make, dairy-free, luxurious, luscious.
I am including all variations. I would walk miles for the Sea Salt Caramel Chocolate Truffles, my favorite. But trust me: All of them are worth making. I always make a double or triple batch, and use them as gifts everywhere I go. They boost my popularity in minutes, with all kids big and small. I only frequent chocolate lovers, it’s much delicious this way!
Reinventing Cream: Full-fat canned coconut milk!
As always, use very good quality chocolate: Why bother with anything else?
Chocolate truffles keep very well in the refrigerator
You might want to double or triple the recipe, then take them places: divide the mixture and add the flavor of your choice to each smaller batch.
It is lots of fun to wrap the chocolate truffles in colored foil wrappers. And so pretty.
Pictured opposite are my hazelnut chocolate truffles. The wrapper is wannabe copycat. And sure enough, they look and taste like Ferrero Rocher has nothing on mine!
You will find no end of clear candy boxes, all sizes and shapes. You can also use tiny shopping bags, but I find that the clear containers create more drama, and hold more promise and excitement. They scream chocolate a mile away!
I use the green wrappers for Peppermint chocolate truffles, silver for Espresso Bourbon, red for Berry, and brown for Sea Salt Caramel. The foil wrappers make you look like a pro! So cool! And then there are more colors, so more flavors. An assortment makes the perfect gift!
I found the 4-inch square foil wrappers perfect for the truffles: Easy, and neat.
- 1/2 cup coconut milk (full-fat, not marked light)
- 1/2 cup coconut oil (coconut butter is great too)
- 2 cups semisweet or bittersweet chocolate chips, very good quality
- 1/4 cup pure cocoa powder
- 1/2 cup confectioners sugar (if you are sugar restricted, use Erythritol)
- Flavor of your choice (suggestions follow)
- Cocoa powder for rolling the chocolate truffles
In a small saucepan set on a low flame, place the coconut milk, oil, chocolate chips, cocoa powder, sugar and selected flavor. Whisk until the mixture is just melted, making sure it is perfectly smooth. Refrigerate the mixture until set, a couple hours. Handling minimally, shape into little balls (do not smooth: leave them a little bumpy, that is the trademark of truffles). Roll the truffles into cocoa powder. Keep refrigerated and tightly covered in plastic wrap until serving time.
Alternatively, roll the truffles in chocolate sauce (1 cup chocolate chips melted with 1 tablespoon oil), grated coconut or coarsely ground toasted nuts instead of cocoa powder.
Chocolate Truffle flavors.
The possibilities are endless, pretty soon you will add your own flavors to my repertoire!
- Sea Salt and Caramel: My great favorite. A fancy sea salt will not be a waste here. 1 tablespoon sea salt and 1 tablespoon pure caramel extract (health food stores, or online. In a pinch, settle for Starbucks caramel syrup).
- Espresso bourbon: 1 tablespoon instant espresso powder, decaf OK, and 1/4 cup bourbon. Reduce the milk to 1/4 cup.
- Peppermint: a few drops peppermint extract (health food stores).
- Nut: 1/2 cup coarsely chopped toasted hazelnuts or pecans to the mixture. Or place a toasted hazelnut in the center of each truffle.
- Raspberry: 1/2 cup seedless raspberry jam and 1/4 cup Creme de Cassis; bring the cocoa powder to 2/3 cup, and reduce the milk to 1/4 cup.
- Peanut butter: Replace the oil with 1/2 cup smooth peanut butter.
- Spicy: Get racy! Add one (just one!) of the following: all ground: 1 tablespoon wasabi, 1 teaspoon matcha green tea powder, 1/4 teaspoon cayenne, 2 tablespoons cinnamon, 2 tablespoons ginger, 1 tablespoon cardamom, 2 tablespoons orange zest.