Double Chocolate Truffles. In case one dose of chocolate just isn’t enough. These super easy, 6 ingredient chocolate truffles are the things that dreams are made of. If, I’m assuming correctly, that you, like me, dream of chocolate. This truffle is based off a recipe I used to make when I worked at a fancy French wine bar when I lived in Tel Aviv. Those truffles were made with dark chocolate, heavy cream, and a hefty amount of butter. These truffles are still deeply chocolate but totally dairy free, made with only good-for-you ingredients and taste even better than the originals.
The truffle center is super fudgy, deeply chocolatey, and sweetened with maple syrup so are rich but do not feel overly indulgent. They are dipped in chocolate but this is totally option. While I do love a hefty dose of chocolate, I think I would be equally as happy if these were left as is or just coated in some cacao powder. Do what feels right. Coat or top these with some nuts, cacao nibs, cacao powder, or maybe some coconut shreds. But please do yourself (and your loved ones if you’re willing to share) a favor and make these truffles ASAP.
paleo friendly (gluten/grain/dairy free), no refined sugar, vegan
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Double Chocolate Truffles
These 6 ingredient truffles are the PERFECT chocolatey treat. The truffle center is super fudgy, deeply chocolatey, and sweetened with maple syrup. They are dipped in chocolate but this is totally option. They would be just as good plain or simply coated in some cacao powder, nuts, cacao nibs, or maybe some coconut shreds.
- 1 1/2 cup dark chocolate chunks or chips (5 oz)
- 2/3 cup coconut cream (solid part from the top of can of coconut milk)
- 1 tbsp coconut oil
- 2 tbsp cashew butter or other nut/seed butter
- 2 tbsp maple syrup (see notes on amount)
- 1 tsp vanilla
- dash sea salt
Chocolate Coating Ingredients
- 1 cup chocolate chunks or chips (3 oz)
- 1/2 tsp coconut oil
In a small pot melt together the chocolate, coconut cream and oil over a low flame. Stir frequently until the chocolate is creamy, smooth, and shiny.
Remove from heat and stir in the cashew butter, maple syrup, vanilla, and dash of sea salt and stir together until everything is one creamy mixture.
Pour into a bowl and let set in the fridge until firm. At least one hour.
Once firm, using a cookie scoop, scoop out chocolate and form into 1 in balls rolling between your hands. It will get messy. It helps to work quickly and work while the chocolate is cold. If you don't care about having round balls, just scoop out into mounds. Place rolled balls (or mounds) on baking sheet lined with parchment paper.
Put back in the fridge or freezer while you prepare the chocolate coating.
Over a double boiler melt together the chocolate and coconut oil and mix until melted and thin. Alternatively, melt together in a small bowl in a microwave in short 5 second bursts. Ensuring to mix often and being very careful while handling.
Roll the truffles in the chocolate mixture to coat and lift out with a fork, tapping against the edge of the bowl to remove excess chocolate. Place truffles back on baking sheet. Put back in the fridge or freezer to let set completely.
Keep finished truffles in a sealed container in the fridge or freezer!
I used Enjoy Life's Dark Chocolate Chips for both the truffle center and the coating. Use your favorite chocolate chips or chopped up chocolate bar.
Try to ensure that all the truffle ingredients are at room temperature. This will ensure that the chocolate mixture won't seize when mixing in the remaining ingredients.
The amount of maple syrup will depend on your personal preference and how dark your chocolate chips or chunks are. Be sure to (carefully) taste the chocolate after stirring in the maple to ensure it is to your liking.
Chocolate coating is totally optional. These are excellent plain or rolled in your favorite fun coatings. Coconut shreds, nuts, cacao powder or nibs are all good options.
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