These truffles are one of my go-to recipes for Christmas. When everyone is baking sugar-filled treats, these decadent dark chocolate truffles are always a huge hit!
Full of healthy fats and Net 2 carbs each (depending on how big you make them) a little indulgence goes a long way.
- 1/2 cup dark chocolate chips
- 1/4 cup heavy whipping cream
- 1 Tbsp Vanilla Coffee Booster (replace with ghee/coconut oil and vanilla bean paste - do not use vanilla extract or your ganache will be too liquid)
- Small pinch of salt
- Raw cacao or cocoa powder for rolling
Make the ganache:
- Place the chocolate chips in a heat-safe bowl
- In a separate microwave safe container, heat the cream until small bubbles form around the edges (alternatively heat on the stove until steam is present and small bubbles form around the edges).
- Pour the hot cream directly over the chocolate chips
- Whisk until smooth (continue stirring for up to 3 minutes)
- If small chunks of chocolate remain, microwave for 3-5 seconds and stir again until no bits remain.
- Add the Coffee Booster and salt and stir
- Refrigerate for 30 minutes, or until hard enough to take scoops with a teaspoon
Form the truffles:
- Powder a plate with raw cacao powder
- Scoop a teaspoon (or more) of chocolate and drop onto the powdered plate, cover the outsite with cacao, and then roll the scoop into a ball in your palm.
- Once the ball takes shape, roll the outside in coconut flakes, dark chocolate flakes, or raw cacao.
- Let them set for 15 minutes in the refrigerator
- If you are sharing them as gifts, keep them cool for transport or they may lose their shape.
- For the best taste, let them warm at room temp for 30 minutes beforehand!
If you're interested in other amazing things to make with coconut oil and coconut milk, check out some of our favorite recipes for coconut whipped cream, aioli, salad dressing, and delicious popcorn topping.