Ultimate Dark Chocolate Truffles

by lydia on October 11, 2011

I can still remember the very first time I had a truffle. It was heaven! I knew I had to learn how to make these delightful little bombs of love. My eight year old son has an affection for making homemade desserts and it was his idea to come up with a recipe for our own, so I obliged him. This is a treat we often create around the holidays as an alternative to all those other homemade sugary goodies that are too abundant.


Makes About 4 Dozen

1/2 cup grass fed raw cream (pasteurized is okay, but not ultra-pasteurized or homogenized)
1/2 cup cultured unsalted butter (preferably organic and pastured), cut into small pieces
2 teaspoons raw honey (optional)
16 ounces finely chopped organic semisweet, bittersweet or dark chocolate (Non-GMO and soy free – I often use Trader Joe’s Organic 73% Dark Chocolate Bar)
1/2 teaspoon vanilla extract (gluten free)
1/2 cup organic unsweetened cocoa powder, or 1/2 cup finely ground crispy nuts (almonds, hazelnuts, cashews), or 1/2 cup shredded coconut
1/8 teaspoon organic orange extract (optional)

1. Add the cream to a saucepan over medium heat. Warm until tiny bubbles appear in the cream. Turn off the heat.

2. Add the butter and chocolate to the cream and stir until everything is melted and very smooth. Turn on heat again if needed to fully melt the chocolate and butter, but only for about 20 seconds or so.

3. Let the mixture cool to the touch, about 15 minutes. Stir in the vanilla, and the orange extract if using. Scrape the mixture into a shallow bowl. Cover the mixture and refrigerate until solid, at least 4 hours or overnight.

4. Using a melon baller or a 1 1/4 inch ice cream scoop to scoop the chocolate mixture to make roughly shaped balls. Place each truffle on a piece of parchment paper. (in a cool place, so they don’t melt while you are scooping the remaining truffles.)

5. Place the cocoa powder, or nuts, or coconut in a shallow bowl. Roll one truffle at a time, using the palms of your hands to roll it into a smooth round ball. Then roll each ball in the coating of your choice.

6. Cover and store the truffles in the refrigerator until you are ready to eat them. (You can even freeze the truffles for up to 3 months.)

The wonderful thing about this delightful treat is that it’s full of good nourishing fats and very little sugar. Each ball has approximately 4 grams of carbohydrates, which really depends on how dark of a chocolate you use. A really nice way to enjoy a sweet while getting some good nutritious fats and fat soluble vitamins. Enjoy!

This post contributed to Monday Mania, Melt in Your Mouth Mondays, Make Your Own Monday,   Mangia Mondays and Tuesdays at the Table.

(Photo Credit)



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{ 2 comments… read them below or add one }

Pavil, the Uber Noob October 17, 2011 at 9:16 am

Sweet post. I’ll start a batch tonight.
Thinking of grinding up some nibs and see if I get anything usable – Hopefully, cacao liquor.

Ciao, Pavil


Lea H @ Nourishing Treasures October 23, 2011 at 10:34 pm

Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

These look good enough to start making here at 10:30 pm…LOL

Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)


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