16 Calorie Chocolate Truffles!

Need a dessert?

Well, truffles are one of those crowd-pleasing desserts that are perfect for weekend get-togethers …or, frankly anytime.

I know I can’t resist them

Think candy is bad for you?

Listen, back several years ago I loved candy like jelly beans, red liquorice, and hot tamales.

I thought I was being healthy because it was not chocolate.

Then, because of some health issues, I had to change my diet.

One of the things I learned while getting healthy that surprised me was that a piece of ***good dark chocolate was actually much healthier, and much more satisfying.

These days my indulgence of choice is a square of dark chocolate, but anytime truffles are around you know I’m enjoying at least two (or 3, or 4!)

Take these to your next get-together!

These truffles truly are simple, requiring simple methods, 2 ingredients, and no fancy equipment!

What it takes

  1. Simply chop chocolate
  2. Heat coconut milk
  3. Pour over chocolate
  4. Melt
  5. Stir
  6. Chill
  7. & Scoop!

It’s as easy as that.

What about coatings?

As far as coatings, you can either leave them plain or roll them in cocoa or cacao powder. I also think ground hazelnuts would be amazing for more of a Nutella spin!

2-Ingredient Dark Chocolate Truffles

Prep time

2 hours 30 mins

  • Cook time

1 min

  • Total time

2 hours 31 mins

  • Serves: 16 truffles

Ingredients

  • 9 ounces (255 g | 1 1/4 cup) dark chocolate*, very finely chopped (72% cacao or higher) Like This
  • 7 Tbsp (90 ml) coconut milk, well shaken Like This
  • optional: 1/2 tsp vanilla extract
  • optional: 1/4 cup (24 g) unsweetened cocoa or cacao powder, or finely ground hazelnuts (for coating)

Instructions

  1. Place finely chopped chocolate in a medium-sized mixing bowl. The finer the chocolate is chopped, the easier it will melt and the quicker the truffle-making process will go.
  2. In a separate small mixing bowl, add coconut milk and microwave until very warm but not boiling – about 25 seconds (alternatively, heat in a small saucepan over medium heat until just starting to simmer).
  3. Immediately add coconut milk to chocolate and loosely cover with a cooking lid or towel to trap the heat in. Do not touch for 5 minutes, then lift cover and use a mixing spoon to gently stir, trying not to incorporate air. Continue stirring until completely melted, creamy and smooth.
  4. NOTE: If, for some reason, you have unmelted pieces left, you can microwave the mixture in 10-second increments until completely smooth (just be careful not to overcook or it can affect the integrity of the chocolate).
  5. Add vanilla at this time and stir (optional).
  6. Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid. A good test is dipping a knife into the middle of the bowl to see if any chocolate sticks. If it comes out mostly clean, it’s ready to scoop. If there’s still wet chocolate in the center, continue refrigerating.
  7. Once chilled and firm, prepare a small dish of cocoa or cacao powder for rolling (optional).
  8. Use a Tablespoon-sized scoop or a Tablespoon to scoop out small balls (see photo), then use your hands to gently but quickly roll/form the chocolate into balls.
  9. Toss in cocoa or cacao powder to coat and shake off excess (or leave bare), then set on a parchment-lined serving dish. Continue until all chocolate is scooped. There should be about 16 truffles, depending on the size of your scoop.
  10. If any of the chocolate near the center of the bowl was too soft to form, refrigerate that portion for a bit longer before proceeding.
  11. Enjoy truffles immediately, or refrigerate for 1-2 hours or overnight. This allows them to set and firm up.
  12. Store truffles covered in the refrigerator for best freshness. To serve, let come to room temperature for 10-15 minutes before serving for optimum creaminess.

Notes

*Recipe loosely adapted from Ladycakes.

Okay, go for it and let me know what you think!

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