Chocolate Truffles

Chocolate is my secret love.

I have this weird obsession with buying dark chocolate wherever we travel. I end up with a pile of beautiful bars tucked away in the wine fridge to keep them fresh. I hate to touch my exotic treats and I’m always “saving” them for a special occasion. Meanwhile, I now have a really good stash of high-quality chocolate that makes for a perfect truffle. You could temper your own chocolate, but these are great for the times when you want to make something delicious and beautiful with no fuss. I’m currently having a love affair with sea salt and chocolate. I add a touch of Himalayan pink salt to my truffle mixture.

Chocolate Truffles Recipe


Chocolate Truffles

Servings 12


  • 8 oz bittersweet chocolate
  • 1/2 cup whipping cream (or coconut cream for a lighter & non-dairy version)
  • 1 teaspoon vanilla extract


  • Cocoa powder
  • Chopped nuts
  • Toasted coconut
  • Melted chocolate
  • Sea salt


  1. Bring the coconut milk to a boil. Turn off heat.
  2. Add the vanilla and chocolate a bit at a time and whisk in until smooth. 

  3. Allow to cool and harden at room temperature.
  4. Use a piping bag or a teaspoon and shape into bite-size balls.
  5. Dip in your desired topping.

  6. Chill for 20 minutes in fridge.
  7. Keeps for up to two weeks.

Recipe Notes

You must use a high-quality dark chocolate. Use 70% if you like your chocolate a little bitter.

Opt for the coconut cream over whipping cream for a lightened up non-dairy option. Make sure you buy a high-fat coconut cream vs a runny coconut milk!

Freezes well: Make ahead and pop on a silver platter to serve.

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