Dark Chocolate Truffles
Prep time
Total time
An easy 20-minute holiday gift and who doesn't love chocolate?! Coat with any topping desired...anything goes.
Recipe type: Dessert
Serves: makes 30-35
  • 1¾ bags (16 oz or 453 g) dark chocolate chips (I use Enjoy Life) or Valhrona Guanaja 70% chocolate, if soy tolerant.
  • 4 tablespoons coconut oil
  • 1½ cups coconut milk
  • 1½ teaspoon pure vanilla extract or vanilla bean paste
  • ½ cup freeze-dried raspberries, ground in a food processor
  • ½ cup powdered (confectioner’s) sugar
  • ½ cup shredded coconut (sweetened or unsweetened)
  • ½ cup crushed almond slices (toasted, optional)
  • or any topping you prefer
  1. Combine chocolate chips (or chopped chocolate) and coconut oil in a bowl. Set aside. Heat coconut milk in a small saucepan over medium heat to a simmer, just until a few bubbles begin to surface then remove from heat. Pour into the bowl and slowly stir to combine in a gentle motion. Don’t rush and mix too quickly or it won’t combine properly.
  2. Stir in the vanilla extract or vanilla bean paste. Cover the bowl with plastic wrap, then place in the fridge to set for at least 4 hours.
  3. Prepare all the coatings (freeze-dried raspberries, powdered sugar, shredded coconut, almond in small bowls, or use your favorite toppings to coat.
  4. When the truffle mixture has chilled, scoop out balls - using a mini ice cream scooper - filling the scooper about ¾ full. Then roll between the palms of your hands to form a ball and set on a tray or baking sheet. Coat with desired toppings (powdered sugar needs to be coated again after refrigeration) and return to the refrigerator for around 15 minutes to firm up, then serve or package as gifts.
  5. Note: Truffles can be made up to three days in advance then brought to room temperature before coating. Coat and chill as noted before serving or gifting.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/dark-chocolate-truffles/