Homemade Melt-in-your-Mouth Chocolate Truffle Recipe (and 5 Delectable Variations)

This is one of my all-time favorite healthy dessert recipes (though it sure doesn’t taste healthy!), and the topic of one of my first posts 4 years ago. Over time I’ve toyed with it, developing variations, and I’m excited to share it again with some updates.

Truffles!

One of the things I’ve done to simplify it is to add weights for each ingredient. Who enjoys pushing and shoving solid coconut oil or cocoa butter into all the air pockets of a measuring cup? Not me, that’s for sure! I recommend this food scale if you don’t have one already in your kitchen. And you can learn more about why it’s a must-have tool in this post. (Fewer dishes to wash is just the beginning!)

These truffles are exceptional if you make them plain, as my original recipe directs. Or, you can spice them up with some of these options for a fun spin.

 

Time to get creative!

1. Give ’em a crunch with some chocolate chips or nuts. Breaking up the smooth texture can provide some delightful variety. Add 1/4 cup (56 g) of chocolate chips or nuts (almonds, pistachios, etc.) to your next batch of truffles for some crunch.

2. Spice them for the holidays! Mix cinnamon and allspice with some ginger, nutmeg, clove, and cardamom. I’d add 1 teaspoon of spice total, focusing on the cinnamon and allspice, with a pinch of the others. (And if you’re feeling extra adventurous, you can add a pinch of cayenne pepper!)

3. Make them minty. Add 1 teaspoon of peppermint extract (find it in your grocery store next to the vanilla extract) for a minty pop.

4. Add 1/4 cup of your favorite dried fruit to mix it up. Strawberry, blueberry, raspberry, and cranberry are all great options. When you’re shopping, watch for added sugar in your dried fruit – it can be hard to find it without added sweeteners.

5. Finally, peanut butter. Mmmmm. I think that says it all. 1/4 cup should do it (64 g).

 

Truffle Recipe

Ingredients:

  • 1/2 cup cocoa butter (112 g)
  • 1/4 cup coconut oil (56 g)
  • 8 Madjool dates (roughly 135 g)
  • Just under 1/2 cup agave (140 g)
  • 3/4 cup cocoa (60 g) + 1/4 cup for dusting (20 g)

Directions

  1. If your dates are stale, soak them in water for 15 minutes.
  2. Blend the cocoa butter and coconut oil in a food processor until soft and emulsified.
  3. Add pitted dates, blend.
  4. Add agave nectar, blend. The consistency of your mixture should be very uniform. file-nov-30-9-22-59-am
  5. Add cocoa powder (only 3/4 C), blend.
  6. Add your extra ingredient from the list above to spice it up, blend.
  7. Transfer to a plate and store in the refrigerator to harden, about 20 minutes. file-nov-30-9-24-04-am
  8. Once cool, coat your hands in cocoa powder, then scoop and roll the mixture into 1-inch balls. Dust by rolling in the extra cocoa powder. file-nov-30-9-24-36-am
  9. Store in an air-tight container at room temperature, up to 2 weeks.

Enjoy, and leave a comment below: which variation did you try try? How did your truffles turn out?

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