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You are here: Home » Food Preparation » Recipes » Allergy Friendly » Bittersweet Chocolate Truffles

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Bittersweet Chocolate Truffles

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Bittersweet Chocolate Truffles | Chocolate is God's gift to women. Am I right? When my friends introduced me to scrumptious, bittersweet chocolate truffles coated in cocoa powder that melt in your mouth, it was only a matter of time before I created my own version of bittersweet chocolate truffles! | TraditionalCookingSchool.com

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!

Chocolate is God's gift to women. Am I right? When my friends introduced me to scrumptious, bittersweet chocolate truffles coated in cocoa powder that melt in your mouth, it was only a matter of time before I created my own version of bittersweet chocolate truffles!
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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!

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 5 minutes
Chill 2 hours
Total Time 2 hours 30 minutes
Servings 30 truffles
Calories 92 kcal
Author Katie Mae Stanley

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

  1. 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.
  2. Stir slowly until melted.
  3. Add the coconut milk or cream and stir until smooth.
  4. Remove from heat and gently stir in the vanilla extract, salt, and if desired, the optional flavorings.
  5. Cover the bowl/top of the double boiler and refrigerate for 2 hours.
  6. Once the chocolate is chilled, remove from the fridge.
  7. Fill a shallow dish with cocoa powder.
  8. 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.
  9. Place on a sheet pan and continue to roll out the remaining truffles.
  10. Once all of the truffles are formed, roll them in the cocoa powder.
  11. Tap gently to remove excess powder.
  12. 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.
Nutrition Facts
Bittersweet Chocolate Truffles
Amount Per Serving
Calories 92 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 5mg2%
Sodium 38mg2%
Potassium 27mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 62IU1%
Vitamin C 1mg1%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Celebrations Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation Recipes

About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.

Reader Interactions

Comments

  1. Dorthy says

    February 4, 2016 at 11:08 pm

    Can you make this with something my raw than chips?

    Reply
    • Katie Mae Stanley says

      February 7, 2016 at 9:33 pm

      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!

      Reply
  2. Sarah says

    February 5, 2016 at 9:08 am

    Are you supposed to add all four of those spices/extracts at once or are they four different options for flavorings?

    Reply
    • Haniya says

      February 7, 2016 at 1:56 pm

      The cardamom, cinnamon, peppermint, and orange are all optional. Sorry for the confusion!

      Reply
      • Nan says

        February 13, 2016 at 4:57 am

        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.

        Reply
        • Katie Mae Stanley says

          February 13, 2016 at 11:06 am

          You can choose which one you want. I would never use them together as well. 🙂

          Reply
  3. Quinetta James says

    February 10, 2016 at 1:59 pm

    can I add Stevia to the mixture to make it sweet? I have sweet cravings.

    Reply
    • Katie Mae Stanley says

      February 13, 2016 at 11:07 am

      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.

      Reply
  4. Brooke says

    December 14, 2017 at 1:56 pm

    Is the butter necessary? Or could I substitute it with something or leave it out?

    Reply
    • Katie Mae Staney says

      December 15, 2017 at 12:01 am

      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.

      Reply

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