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Dark Chocolate Truffles

They taste divine. They look totally luscious and decadent. They make a beautiful dessert or gift.

 

From Paleo Desserts by Jane Barthelemy ($18.99 Da Capo Press 2012)

It’s hard to believe they’re so easy! These rich, dark chocolate truffles are made with melted 100% cacao chocolate and coconut milk. Choose from a delicious variety of flavors and coatings. For the most wonderful flavor and texture, please follow this recipe exactly.

makes about 30 truffles • Equipment needed: food processor

Basic Filling

  • 4 ounces 100% cacao unsweetened baking chocolate or raw cacao paste (118 grams)
  • 1/2 c unsweetened coconut milk, as thick as possible 
      - Lite coconut milk and coconut milk beverage in a carton will not work, as they are too thin.
  • 11/4 to 11/2 c Just Like Sugar Table Top natural chicory root sweetener (not Baking).
      - I do not recommend any other sweetener for the filling.
      - I like truffles moderately sweet. If you like them quite sweet, use the larger amount of sweetener.
  • 2 tsp pure vanilla extract
     

Suggested Coatings

Choose your favorite, or be adventurous and do them all:

  • 1/2 c raw nuts, soaked if possible, chopped finely and toasted lightly
  • 1/4 c medium-shredded unsweetened coconut (not coconut flour), raw or toasted
  • Pure cacao powder
  • 1/4 c raw yacón syrup and chopped nuts (roll in the syrup, then in the nuts)
  • 1/4 c raw yacón syrup and pure unsweetened cacao nibs (my personal favorite)
  • (roll in the syrup, then in the nibs)
  • 3 Tbsp finely ground Wholesome Sweeteners
  • Organic Zero Erythritol (grind in a blender, food processor, or home coffee grinder)
  • Spices, such as ground cinnamon, ground cardamom, or ground ginger

Directions

  1. Weigh out the chocolate and cut it into large chunks. In a food processor, chop it into tiny pieces.
  2. In a small saucepan over medium heat, slowly heat the coconut milk, sweetener, and vanilla. Stir until the sweetener dissolves and the mixture is hot but not boiling.
  3. Remove from heat and immediately add the chopped chocolate.
  4. Stir with a small whisk until smooth and creamy. If it cools too fast it may get lumps; if this happens, put the pan on the heat briefly to soften it gently, but do not boil.
  5. 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. Get out a heavy serving plate, and chill it.
  6. 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.
  7. Coat in the coatings of your choice.
  8. Arrange them on your cold serving plate.
  9. Keep the finished truffles refrigerated.
  10. Serve and enjoy!

 

 

 

Variations

 

Almond Chocolate Truffles:

  1. Prepare the basic filling, adding 1⁄3 c of almond butter in step 2.
  2. Roll in chopped almonds.

Brazilian Chocolate Brigadeiros:

  1. Prepare the basic filling, adding 1⁄2 tsp of ground cinnamon and 1⁄2 tsp of instant decaffeinated coffee powder or crystals in step 2.
  2. Roll in raw yacoÅLn syrup and coat with small raw cacao nibs.

Chocolate Chai Truffles:

  1. Prepare the basic filling, adding 1⁄2 tsp of ground cinnamon, 1⁄4 tsp of ground cardamom, and 1⁄4 tsp of ground ginger in step 2.
  2. Roll in pure cacao powder.

Chocolate Hawaiian Truffles:

  1. Prepare the basic filling, adding 1⁄2 tsp of ground ginger in step 2.
  2. Roll in unsweetened coconut flakes or chopped macadamia nuts.

Chocolate Hazelnut Truffles:

  1. Prepare the basic filling, adding 1⁄3 c of hazelnut butter in step 2.
  2. Roll in finely chopped hazelnuts.

Chocolate Orange Truffles:

  1. Prepare the basic filling, adding the zest of 1⁄2 orange and 3 drops of food-safe sweet orange aromatherapy oil (optional) in step 2.
  2. Roll in Chocolate Sauce (page 189) or medium shredded unsweetened coconut flakes (not coconut flour).

Chocolate Rose Truffles:

  1. Prepare the basic filling, adding 4 drops of food-safe rose absolute or aromatherapy oil in step 2.
  2. Roll in 1⁄4 c of finely ground Organic Zero Erythritol.

Classic Chocolate Truffles:

  1. Prepare the basic filling, then roll in Chocolate Sauce (page 189).

Mayan Chocolate Truffles:

  1. Prepare the basic filling, adding 1⁄2 tsp of ground cinnamon, 1⁄2 tsp of instant decaffeinated coffee powder, and a pinch of cayenne in step 2.
  2. Roll in pure cacao powder with a pinch of ground cinnamon.

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