Homemade Chocolate Truffles
A complete guide on how to make the perfect chocolate truffles customized to your tastes.
Servings: 16 truffles
- 8 oz semisweet chocolate chips
- 1 tbsp coconut oil
- ½ cup heavy cream
- 2 tbsp matcha powder
- ¼ cup almonds toasted, cut into small pieces
- ¼ cup coconut flakes toasted, cut into small pieces
Add chocolate chips and coconut oil to a large bowl.
Heat the heavy cream until it starts to bubble around the edges. You can either do this on the stove or in the microwave. I did it on the stove. Pour the heavy cream into the bowl with the chocolate and coconut oil.
Let it sit for a minute to soften up and stir everything together until it is a smooth texture.
Cool at room temperature for 30 minutes and then 2 hours or overnight in the fridge. I personally like to do this overnight.
Using a small ice cream scoop (1 tbsp), scoop out even sized truffle balls. After scooping them out, roll them between your hands until you have a perfect ball. Place them on a baking sheet and let them harden in the fridge for 1 hour.
While the chocolate is in the fridge, prepare your toppings. Toast the almonds and coconut flakes and cut them into small pieces. Add each to a small bowl. Add the matcha powder to a small bowl.
Take the truffles out of the fridge and coat them in the matcha powder, almond, or coconut flakes. You can also eat the truffles without toppings!
Serving: 1truffle | Calories: 143kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 5mg | Potassium: 109mg | Fiber: 2g | Sugar: 5g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg