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!
Bittersweet Chocolate Truffles
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. So, it was only a matter of time before I created my own version of bittersweet chocolate truffles to join them!
Ingredients
- 2 cups chocolate chips
- 1/3 cup full fat coconut milk or heavy cream
- 1/2 cup cocoa powder
- 3 tablespoons grass-fed butter
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cardamom optional
- 1/2 teaspoon ground cinnamon optional
- 1 teaspoon peppermint extract optional
- 1 teaspoon orange extract optional
Instructions
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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.
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Stir slowly until melted.
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Add the coconut milk or cream and stir until smooth.
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Remove from heat and gently stir in the vanilla extract, salt, and if desired, the optional flavorings.
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Cover the bowl/top of the double boiler and refrigerate for 2 hours.
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Once the chocolate is chilled, remove from the fridge.
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Fill a shallow dish with cocoa powder.
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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.
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Place on a sheet pan and continue to roll out the remaining truffles.
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Once all of the truffles are formed, roll them in the cocoa powder.
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Tap gently to remove excess powder.
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Store in a glass container on the counter for up to 2 weeks, or for several months in the fridge.
Recipe Notes
- These truffles are a bit rustic because they are hand-rolled. I think it adds to their charm. Enjoy! Makes approximately 30 truffles.
Love truffles? Try our Chai Chocolate Truffles too!
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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Can you make this with something my raw than chips?
Hi Dorthy, I’m not sure if I understand your question. I think you are referring to using a raw chocolate bar instead of the chocolate chips? You could but you would have to chop the bar into small chip size pieces to make 2 cups. I hope this helps!
Are you supposed to add all four of those spices/extracts at once or are they four different options for flavorings?
The cardamom, cinnamon, peppermint, and orange are all optional. Sorry for the confusion!
Are the four different flavor choices meant to be used simultaneously in one recipe or do we select one flavor option of those four per batch? It doesn’t seem like all four of the flavors used together would taste very good.
You can choose which one you want. I would never use them together as well. 🙂
can I add Stevia to the mixture to make it sweet? I have sweet cravings.
I believe that would work fine. I personally only use the green powdered stevia or liquid drops from NuNaturals. You could also use a less bitter chocolate.
Is the butter necessary? Or could I substitute it with something or leave it out?
You could probably substitute the butter with more coconut oil just fine, I haven’t tried it but I would assume that it would work well. Leaving out the butter altogether without substituting would not work, the recipe needs all six tablespoons of fat.