Wicked Easy Chocolate Truffles

These incredibly rich and decadent truffles are so simple to make. They take about 3-1/2 hours due to the time spent chilling in the fridge or freezer. This recipe has very few ingredients. Using coconut milk makes them dairy free (as long as the chocolate chips are dairy free), there’s no butter in this recipe and no flour, so this is a vegan and gluten free recipe, too. Woo hoo!

Recipe:
3/4 cup whipping cream or thick coconut milk (canned)
1-1/4 cups semi-sweet or bittersweet chocolate chips
2 T. liqueur, such as Kahlua
1/3 cup unsweetened cocoa powder for dusting the truffles
1/2 cup unsweetened coconut for rolling truffles

I use Golden Star brand canned coconut milk, when I can find it. It’s the only brand I’ve found, so far, that doesn’t have added ingredients to make the coconut milk ready to pour right out of the can. It’s just coconut milk and water.

This coconut milk is a thick gob and requires a few extra steps, but that’s fine. I dump the contents of the entire can into a saucepan over low heat and wait for it to melt. Then I pour the coconut milk into a glass measuring cup to the 3/4 mark, and the rest I pour into a mug to use in another recipe (do I hear coconut rice calling?).

Bring the coconut milk or whipping cream to a boil over medium heat, stirring with a wooden spoon or wire whisk. Remove from heat. Immediately pour in the chocolate chips and stir until smooth while the milk is still hot.

Mix in the liqueur. I used up a nip of Kahlua. Raspberry or orange flavored liqueur would also be delicious.

Place a strainer basket over a stainless steel mixing bowl. You can pre-chill the metal bowl to speed up the cooling of the chocolate, especially if the room temperature is a bit warm.

Pour the chocolate into the strainer. Use a wooden spoon or scraper to force the chocolate through the strainer.

Scrape the underside of the strainer basket into the bowl. Straining the chocolate will remove little bits that don’t melt, which makes the truffle silky smooth. Cover the bowl with plastic wrap and refrigerate for one hour. In the winter, I set the bowl in my unheated sunroom, which is like a refrigerator!


Remove the plastic wrap and use the rubber scraper to fold the chocolate from the sides and bottom of the bowl to the top. This will help cool the warmer chocolate in the center.

Smear the chocolate up the sides of the bowl. This will speed up the cooling and thickening. Cover with a new piece of plastic wrap and place the bowl in the freezer for about 20 minutes.

Line a sheet pan with wax paper, or use two smaller pans if you have limited space in your freezer. Remove the bowl of chocolate from the freezer. Scoop the chocolate into balls. I use a mellon baller and a 1/4 teaspoon, but you could use two spoons.

Scoop up more than necessary, use the teaspoon to shape the truffle, then place on the waxed paper. If you find it easier to use your fingers, wear disposable gloves.

You should get about 30 truffles. If the chocolate is too soft, return to the freezer. This is really a project for a cold kitchen, not for a hot and humid day. Chill the pan of truffles in the freezer for a 1/2 hour.

Remove the pan from the freezer. The truffles should be hardened enough to hold their shape. If not, let chill longer. Set up a second pan or pans with wax paper. Put the cocoa powder in a pie plate or a plate with an edge.

Wearing disposable gloves, remove a truffle from the pan and gently roll it into a ball. Roll the ball in the cocoa.

Toss the truffle between both hands to shake the extra cocoa back into the pie plate. Place the truffle on the second sheet pan.

Roll 1/2 the truffles in the cocoa, then add coconut to another pie plate and roll the other 1/2 of the truffles. Place the pan back in the freezer for 30 minutes.

To make a Valentine’s gift, use a decorative individual glass dessert dish to serve the truffles. Place a looped piece of tape in the center of the dish.

Lay red ribbon across the bottom of the dish and press the ribbon into the tape. Keep the ribbon long enough to tape the ends under the bottom of the dish. Place one muffin cup in the dish to one side over the ribbon to prevent the truffles from touching the ribbon.

Add a second muffin cup to cover the other side of the ribbon. Place a third muffin cup in the center.

Use tongs to place coconut truffles in the center muffin cup.

Add a layer of cocoa truffles. Top with a layer of coconut truffles and fill in with both cocoa and coconut truffles.

I used peel and stick foam heart stickers (about $2 at Target) to decorate the edge of the dish. Remove the backing to attach the hearts together then remove just enough of the backing so the heart will stick to the dish.

The truffles look delicious, even from the side of the bowl. Cover the entire dish with plastic wrap and refrigerate until ready to serve. Happy Valentine’s Day!

Wicked Easy Chocolate Truffles

These incredibly rich and decadent truffles are so simple to make. They take about 3-1/2 hours due to the time spent chilling in the fridge or freezer. This recipe has very few ingredients. Using coconut milk makes them dairy free (as long as the chocolate chips are dairy free), there’s no butter in this recipe and no flour, so this is a vegan and gluten free recipe, too. Woo hoo!

Recipe:
3/4 cup whipping cream or thick coconut milk (canned)
1-1/4 cups semi-sweet or bittersweet chocolate chips
2 T. liqueur, such as Kahlua
1/3 cup unsweetened cocoa powder for dusting the truffles
1/2 cup unsweetened coconut for rolling truffles

I use Golden Star brand canned coconut milk, when I can find it. It’s the only brand I’ve found, so far, that doesn’t have added ingredients to make the coconut milk ready to pour right out of the can. It’s just coconut milk and water. This stuff is a thick gob and requires a few extra steps, but that’s fine. I dump the contents of the entire can into a saucepan over low heat and wait for it to melt. Then I pour the coconut milk into a glass measuring cup to the 3/4 mark, and the rest I pour into a mug to use in another recipe (do I hear coconut rice calling?).

Bring the coconut milk or whipping cream to a boil over medium heat, stirring with a wooden spoon or wire whisk. Remove from heat. Immediately pour in the chocolate chips and stir until smooth while the milk is still hot. Mix in the liqueur. I used up a nip of Kahlua. Raspberry or orange flavored liqueur would also be delicious.

Place a strainer basket over a stainless steel mixing bowl. You can pre-chill the metal bowl to speed up the cooling of the chocolate, especially if the room temperature is a bit warm. Pour the chocolate into the strainer. Use a wooden spoon and scraper to force the chocolate through the strainer. Scrape the underside of the strainer basket into the bowl. Straining the chocolate will remove little bits that don’t melt, which makes the truffle silky smooth.

Cover the bowl with plastic wrap and refrigerate for one hour. In the winter, I set the bowl in my unheated sunroom, which is like a refrigerator!

Remove the plastic wrap and use the rubber scraper to fold the chocolate from the sides and bottom of the bowl to the top. This will help cool the warmer chocolate in the center. Smear the chocolate up the sides of the bowl. This will speed up the cooling and thickening. Cover with a new piece of plastic wrap and place the bowl in the freezer for about 20 minutes.

Line a sheet pan with wax paper, or use two smaller pans if you have limited space in your freezer. Remove the bowl of chocolate from the freezer. Scoop the chocolate into balls. I use a mellon baller and a 1/4 teaspoon, but you could use two spoons.
Scoop up more than necessary, use the teaspoon to shape the truffle, then place on the waxed paper. If you find it easier to use your fingers, wear disposable gloves.

You should get about 30 truffles. If the chocolate is too soft, return to the freezer. This is really a project for a cold kitchen, not for a hot and humid day. Chill the pan of truffles in the freezer for a 1/2 hour.

Remove the pan from the freezer. The truffles should be hardened enough to hold their shape. If not, let chill longer. Set up a second pan or pans with wax paper. Put the cocoa powder in a pie plate or a plate with an edge.

Wearing disposable gloves, remove a truffle from the pan and gently roll it into a ball. Roll the ball in the cocoa. Toss the truffle between both hands to shake the extra cocoa back into the pie plate. Place the truffle on the second sheet pan.

Roll 1/2 the truffles in the cocoa, then add coconut to another pie plate and roll the other 1/2 of the truffles. Place the pan back in the freezer for 30 minutes.

To make a Valentine’s gift, use a decorative individual glass dessert dish to serve the truffles. Place a looped piece of tape in the center of the dish. Lay red ribbon across the bottom of the dish and press the ribbon into the tape. Keep the ribbon long enough to tape the ends under the bottom of the dish.

Place one muffin cup in the dish to one side over the ribbon to prevent the truffles from touching the ribbon. Add a second muffin cup to cover the other side of the ribbon. Place a third muffin cup in the center.

Use tongs to place coconut truffles in the center muffin cup. Add a layer of cocoa truffles. Top with a layer of coconut truffles and fill in with both cocoa and coconut truffles.

I used peel and stick foam heart stickers (about $2 at Target) to decorate the edge of the dish. Remove the backing to attach the hearts together then remove just enough of the backing so the heart will stick to the dish.

The truffles look delicious, even from the side of the bowl. Cover the entire dish with plastic wrap and refrigerate until ready to serve. Happy Valentine’s Day!

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ABOUT THE AUTHOR

Laura Bailey is a professional pastry chef, blogger and owner of Beachouse Baking Company.

Creative Commons License
This work by Laura Bailey is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.

© 2017 Beachouse Baking Company. All Rights Reserved.

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