Dark Chocolate Truffles
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Whole Living, December 2012
- Yield Makes 28
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Ingredients
- 8 oz dark chocolate (70 percent cocoa), chopped
- 1/4 cup coconut oil
- 1 tsp pure vanilla extract
- Pinch sea salt
- 1/4 cup cocoa powder, for rolling
- Assorted toppings: cocoa powder (for an ombre effect, use a few different brands), finely chopped nuts (pistachios, Marcona almonds, hazelnuts), and toasted unsweetened shredded coconut
Directions
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Heat chocolate, oil, and 3 Tbsp water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla and sea salt.
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Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours.
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Using a 1-inch scoop or melon baller, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll chocolate into balls. Refrigerate on parchment-lined baking sheet 10 minutes.
Cook's Note
Truffles can be refrigerated in an airtight container up to two weeks. Let stand 30 minutes before rolling in cocoa or patting with nuts or shredded coconut.
it helps the toppings to stick (in my case) if you moisten them slightly with water.
also, use the small end of the melon baller!
these are delicious, but a couple of production tips:
don't refrigerate the chocolate overnight, like I did out of time necessity -- makes it very hard to scoop.
continually dip your melon baller in boiling water to make it easier to scoop.
it's very hard to roll these into balls (possibly because of fridge time) - not as easy as making meatballs. I ended up with half-moons.
dusting the balls with cocoa prevents any topping from sticking to the chocolate -- do one or the other, not both.
I would love to give chocolate truffles as gifts for the holidays, but all recipes - including this one - require refrigeration for the finished product. Is there any way to avoid this?