Dark Chocolate Truffles

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When I think of chocolate, I think of my sister-in-law, Torrie. Along with myself, she loves pretty much anything and everything that has the word “chocolate” attached to it. Tomorrow is her birthday celebration and we are going to celebrate with one of her favorite chocolate treats: DARK CHOCOLATE TRUFFLES!!! These aren’t just any truffles either…they are Nom Nom Chocolate Truffles from Nom Nom Paleo, one of my favorite Paleo chefs I follow! I’ve made her award-winning truffles a handful of times and not only were these truffles quite easy to make, they were healthy and THE BEST truffles I’ve ever tasted (the ones in the picture are from Thanksgiving…macadamia nut, cocoa powder and toasted coconut covered). And can you believe these truffles are made with only three ingredients?!?!

DARK CHOCOLATE + COCONUT MILK + COCONUT OIL = WORLD’S BEST TRUFFLES

This recipe takes a good amount of time (around 30-40 minutes of actual work in the kitchen and 2-4 hours of wait time) and makes about 36 plain truffles (even more if you fill them)! The original recipe and its process are beautifully captured with detailed description, tips and photos here. But here it is in a nutshell with some of my filler and topping additions:

What You Need:

Ingredients (listed below)
Knife and cutting board OR vegetable peeler OR hand grater (I’ve tried using all 3 and tend to find the peeler the most efficient)
Medium sized-bowl
Small saucepan
Plastic spatula
Medium sized glass container with air-tight lid
Teaspoon (one you would use to eat soup) or 1″ in diameter melon-ball scooper
Small bowls (amount depending on how many ingredients you will roll truffles in)
Serving tray or air-tight container (for storage)

Ingredients:
10 oz dark chocolate (72% cacao content or higher ~ if using the Trader Joe’s baking bar, it comes out to 22 small squares)
3 Tbsp coconut oil
1 C full-fat coconut milk (canned or homemade)
1 tsp pure vanilla extract
Optional: A few tablespoons of unsweetened cocoa powder, toasted coconut, bacon bits, chopped nuts or really anything to roll truffles in! And/or a few tablespoons of nut butter or whole nuts to place in the center of your truffles.

Directions:
1. Chop or grate dark chocolate into small shards (using either your knife, vegetable peeler or grater) and set aside in a bowl with the coconut oil (if you are using the peeler or hand grater, hold onto the chocolate bar wrapped in a paper towel or cloth to keep it from melting).
2. Heat the coconut milk over medium heat in your saucepan until it begins to simmer.
3. Pour the coconut milk onto the chocolate and coconut oil mixture.
4. With your spatula, stir VERY gently so that it doesn’t become grainy.
5. Add your vanilla and continue to stir.
6. Place the mixture into your glass container, seal it tightly and place it in the fridge for 4 hours (I’ve heard that you can speed up the process by placing it in the freezer for 2 hours but have yet to try this).
7. Meanwhile, prepare your other ingredients that you’ll be rolling your truffles in or putting into the center of your truffles:

Cocoa Powder: Pour a few tablespoons of cocoa powder into a small bowl.

Toasted Coconut Flakes: Spread coconut flakes onto a piece of parchment paper on a tray and bake for 3-5 minutes at 300 degrees F. Once golden, remove flakes from the oven, let cool and pour into a small bowl.

Bacon Bits: Pan fry a few pieces of bacon on a pan or griddle over medium heat for a few minutes. Once fully cooked, pat off grease. Once cooled, chop up bacon into small bits and place into a small bowl.

Nuts: If rolling into the truffles, chop nuts (with a hand chopper) into small pieces. If placing them into the center of the truffles, chop them in half or leave them whole.

Nut Butter: For each truffle, scoop out a small ball (1 cm diameter) of refrigerated nut butter and place them on a cutting board or parchment paper-lined tray and place in the freezer.

8. Once your truffle mixture is ready, take your teaspoon or melon ball scooper and scoop out a ball, mold with your hands (make sure your hands are cool ~ if they aren’t, try rinsing your hands under cold water beforehand) and dip the truffle into one of your bowls, covering it with its topping. If you are filling it with nut butter or another ingredient, mold the truffle mixture around it and roll into a ball (roll it into one of your other ingredients for a more complex flavor and texture if you’d like!)
9. Place your ready-to-devour truffle on a serving tray, into your storage container (if you will be refrigerating or freezing them to save for later), or right into your mouth!!!

*As Nom Nom Paleo shared, if you are freezing your truffles, wait to roll them into your toppings right before serving. Take them out of the freezer and bring room temperature for about 30 minutes, roll truffles into your hands, cover them with toppings and serve.

So now the truffles are ready to go in the fridge and now I await tomorrow’s celebration in great hope that…

DARK CHOCOLATE TRUFFLES + TORRIE = HAPPIEST BIRTHDAY EVER!!!

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