Easy Chocolate Truffles
Irresistable Easy Chocolate Truffles
Ingredients
- 1 cup 75% dark chocolate
- 1 cup coconut cream
- 1 tsp almond extract
Topping Options
- 1 cup toasted almonds finely chopped
- 1/2 cup cacao powder
- 1 cup dark chocolate
- 1/2 tsp flaked salt
Instructions
Ganache Balls
- Make your ganache: heat coconut cream to just before boiling temperature. Then pour in an equal amount of chopped dark chocolate. Allow to sit to allow chocolate to melt.
- Once chocolate is melted, mix thoroughly into coconut cream to incorporate evenly.
- Freeze your truffle ganache mix until firm.
- Using a melon baller, scoop small balls of chocolate ganache.
- Freeze the ganache balls again for 5-10 minutes.
- Quickly roll the balls with your hands until they are round and even.
- Freeze the balls again.
Rolling truffles in cacao
- Roll formed truffle balls into cacao powder until they are completely coated with cacao.
Rolling truffles in chopped nuts
- Roast nuts at 350 degrees Farenheit for 20 minutes. When they have cooled, chop them finely.
- Roll truffles into chopped nuts, pressing nuts into the truffles until they are completely covered in chopped nuts.
Dipping truffles in melted chocolate
- Microwave dark chocolate 30 seconds at a time until it just begins to melt.
- Mix chocolate around with a spoon for 3-5 minutes to temper and cool chocolate.
- When melted chocolate begins to glisten, start dipping truffles into the chocolate using 2 spoons. Make sure that all surfaces are covered in a thin coat of melted chocolate.
- Drip off excess chocolate and then set on a lined baking sheet. Top with a small pinch of flaked sea salt.
- Once the chocolates are all dipped, place into the refrigerator to set. Truffles are ready to eat once they are set. Leave them at room temperature at least 15 minutes before eating.