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.