Sweet and Simple Magazine: Food & Drink * Handmade Chocolate Truffles

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Food & Drink * Handmade Chocolate Truffles

Dark Chocolate Truffles
by Jen Johnson

  • 8 ounces 100% cacao bittersweet chocolate
  • 1/2 cup heavy cream
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • a few drops of vanilla extract
  • 1/4 cup cocoa

Chop chocolate into small pieces, set aside. In a double boiler, heat the cream, maple syrup and coconut oil until the oil melts. Add the chopped chocolate, melting until almost all the chocolate is melted. Remove from heat and stir in the vanilla. The mixture should be smooth and creamy. Transfer it to another bowl and allow to cool completely; you can cool it in the refrigerator to speed up the process.

Let the chocolate come to room temperature, then with a melon baller or teaspoon (try a Tablespoon if you dare), shape the mixture into small balls or other truffle shapes. Roll them in the cocoa to coat, package for your valentine, store in a cool dry place.

Jen's Sweet & Simple Tips:
  1. If you do not have a double boiler, use a pot and a bowl. Bring a pot of water to boil, then set a large bowl on top of the pot. Make sure the bottom of the bowl is at least an inch above the water. While you are making the truffles, let the water stay at a low boil, you do not want it to be too hot or it may scorch or burn your chocolate.
  2. You can replace the heavy cream with coconut cream, to make these truffles vegan, and you can use butter in place of the coconut oil.
  3. Feel free to use other things to coat the truffles like tempered milk or white chocolate, shredded coconut, sugar crystals, crushed cookies or nuts, and crushed candy canes (at Christmas) 
  4. A teaspoon is the perfect size for one person, using a Tablespoon encourages sharing.
  5. This recipe is easily halved.

post & photo by Jen Johnson guest food editor- Delightful Delicacies