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Rich, melt in your mouth, chocolate truffles are simple to make and fun too! Even one seems like a special treat. We made ours bittersweet and rolled them in organic, naturally dyed sprinkles, toasted coconut flakes, and cocoa powder. Toasted nuts would be nice too.

This is the more simple method (read easy) for making chocolate truffles. One year for Christmas gifts I made them the traditional, fancy way. This included making different fillings (like banana, raspberry, etc), and then clocking them in tempered chocolate. They were incredible, but a lot of work and not the type of project my four year old could enjoy helping with. And you could definitely experiment with making these simply lovely truffles in different flavors by using different extracts (like peppermint, orange, etc).

I used this recipe as my inspiration, but I used coconut oil instead of butter. Coconut oil gives a delicious “melt in your mouth” texture that I love in truffles. But I am sure butter would be delish too.

And for the curious, yes, this recipe easily fits into the guidelines of two teaspoons (about 8.4 grams) of sweetener at one time. I used grain sweetened chocolate chips (my daughter and I are sensitive to cane sugar) which only have 4 grams of “sugar” per 2 tablespoons of chocolate chips. Each truffle is a heaping teaspoon, so you could easily have several and still be within a lower bracket on the sugar gram scale.





Delicious & Simple Chocolate Truffles

1/3 cup of coconut cream (you can use the “cream” on the top of full fat, canned, unsweetened coconut milk), or heavy whipping cream

6 tablespoons of coconut oil* or butter (1/4 cup, plus two tablespoons)

2 cups of bittersweet chocolate chips (I used grain sweetened)

1 teaspoon of vanilla extract

Toppings of choice, such as toasted, unsweetened coconut flakes, cocoa powder, organic sprinkles or chopped toasted nuts.

1) Put the coconut cream and coconut oil in a small pot and bring to a simmer. Add the vanilla. Add the chocolate chips and let sit for a few minutes off of the heat to allow the chocolate chips to melt. Stir into a smooth mixture (if it happens not to be melted all the way, then heat on very low heat, stirring, until it’s melted completely.

2) Place in a bowl and refrigerator for at least two hours to harden.

3) Get your toppings ready in separate bowls. Take out the hardened truffle mixture and scoop out heaping teaspoons and roll very quickly into balls. Hint: The colder your hands, the less chocolate will melt in your hands. Rinse your hands in very cold water before starting this. Also, don’t worry about getting them into perfect balls, over rolling it will melt the mixture too much. Consider them rustic balls. If the mixture gets too warm, place back in the refrigerator.

4) Drop the ball into the bowl with the toppings and roll to cover. Place on a plate and continue.

Keep your finished truffles in the refrigerator for up to two weeks. You can also freeze them.

* To measure the coconut oil, if it is soft, press firmly into the measuring cup/spoon). If it is very hard, melt and then measure.