Dark Chocolate Truffles
These deeply decadent treats are simple to make and sure to impress.
About This Dish
Truffles are simple. They're basically chocolate bars in round form — only so much better than any chocolate bar. Creamy and rich, these truffles are sure to delight. They're also simple to make. (At least, mostly simple.)
This recipe is inspired by Melanie Stephens of Feed Your Awesome Machine. After trying my hand at making these, I'll reiterate something she says in her recipe about forming the truffles: "This does require a little skill but just keep in mind how you used to roll plasticine into balls when you were a kid and you’ll be fine."
Yes, this is much like working with Play-Doh — except a whole lot messier and more difficult to make rounded balls. Instead of getting easier to mold with the added warmth from your hands, the chocolate gets meltier. So plan on putting a little effort into working the ganache, and plan on not worrying too terribly much about making the truffles perfectly round. But if the hardest part of this recipe is getting chocolate all over your hands, then you know you have to try it!
- Mixing bowl
- Mixing spoon
- Shallow bowl for rolling
- 3 100g 70% dark chocolate bars
- 1⁄4 teaspoon fine sea salt
- 2 tablespoons virgin coconut oil
- 3⁄4 cup canned coconut milk
- 1⁄2 cup raw cocoa powder
- To make the ganache: Chop the chocolate bars into chunks and put them in a large mixing bowl. Add the coconut oil and the sea salt.
- In a saucepan over medium-low heat, bring the coconut milk to a simmer. Once it is boiling, immediately pour it over the chocolate. Stir constantly until all the chocolate is melted and has formed a smooth ganache.
- Cover the ganache with plastic wrap and place it in the fridge to set for at least 8 hours, or overnight.
- To make the truffles: In a shallow bowl, pour out around half a cup of cocoa powder.
- Scoop a spoonful of ganache from the bowl and place it in the palm of your hand. Quickly roll the ganache into a ball. It may help to use a wooden cutting board as a surface to roll the truffle with one hand.
- Drop the truffle into the bowl of cocoa powder and swirl it to coat. Place on a plate.
- Repeat the process until you've made 25-30 truffles with all of the ganache.
- Cover the plate of truffles with plastic wrap and keep them refrigerated until ready to eat. They will keep up to four days (though they'll probably be eaten in a fraction of that time!).
- You can also roll the truffles in shredded coconut, cocoa powder mixed with cinnamon, or finely chopped nuts. Feel free to get creative with the coating.