Paleo Chocolate Truffles Recipe
I know this photo is of J holding the truffles out to me…but I made those truffles!
And you can too!
I’m going to give you 3 variations on these truffles, one of which requires just 2 ingredients! And no cooking (no pots or pans) – but you do need a microwave and a freezer.
This means that even if you have very little time to come up with a Valentine’s gift, you’ll still have plenty of time to make these truffles. But it also means that if you don’t make these truffles, then you’re clearly not willing to expend even a little bit of effort! So, I guess the conclusion is: Make these Truffles!
So, I’m going to go through the basic steps of creating these truffles first, and then I’ll offer 3 different sets of ingredients for creating: 1) the 2-ingredient truffle, 2) the standard truffle, and 3) the super alcoholic truffle!
The Truffle-Making Process
All of the truffles start their journey as a chocolate bar (the % chocolates I used for each recipe are below). If you use 100% chocolate, then you should add in some raw honey (which I did for one of the recipes).
A lot of recipes call for melting the chocolate in a pot of water, but I’ve found it melts just fine in the microwave. Just make sure that the chocolate is completely melted – timing will vary depending on how strong your microwave is, as well as how much and what type of chocolate you use. In any event, I recommend putting the chocolate in the microwave for 30 seconds at a time and checking it after each 30 seconds.
After it’s melted well, you can add in melted coconut oil (which I also melt by putting it into the microwave).
If you’re making the 2 ingredient recipe, then that’s all you need to add in (chocolate + coconut oil), but if you want to make it more fancy, then you can add in coconut milk/cream (to make it creamier), alcohol (to make it alcoholic), vanilla extract (to flavor it and also make it more alcoholic), honey (to sweeten it if it’s unsweetened chocolate), and/or spices or nuts (for flavoring and texture). Taste a bit of the chocolate mixture to see how you like it (the hardest part of this recipe is fighting the urge not to eat the mixture!).
Then just mix everything together really well with a fork. If your mixture turns grainy, don’t panic! I’ve found that this can happen if the chocolate cools down too much or if you add in cold ingredients (such as cold coconut milk). I don’t think it makes the truffles taste bad or look bad (and you can fix it by adding in alcohol!! – I will need to test that theory more).
So, here’s how it should look if everything is hot enough:
And here’s how it looks if it turns grainy (not quite as pretty-looking):
After that, let the chocolate mixture cool down a bit and then transfer it to the freezer. After around 2 hours, it was pretty frozen. I then took it out and let it defrost a bit (10-15 minutes) until it softened enough so that I could use a spoon to scoop it out.
You can now form your truffles. Nom Nom Paleo suggests using a melon baller, but I found it worked pretty well even with just a spoon because I just ended up shaping it with my hands anyway. The melon baller would have only been useful for keeping all the truffles the same size.
Here’s how that grainy batch turned out after freezing – totally delicious:
And here’s me rolling the truffles out with my hands:
The other advantage to shaping it with your hands (apart from how lickable your hands get) is that the heat from your hands will melt the chocolate on the outside of the truffles. This makes it easier to coat them with a dusting of 100% cocoa powder or with shredded coconut (unsweetened) (I added a touch of cinnamon into my coconut flakes):
If you’re adventurous, you can even put a hazelnut into the center of the chocolate truffle (i.e., make your own Ferrero Rocher). You can also insert a small piece of frozen nut butter if you wish – but make sure it’s frozen (I was too impatient, so that one fell apart a bit)!
And if you’re making the 2-ingredient version, then you can drizzle some coconut oil on top and then put it in the fridge to cool down. The coconut oil will give it a sort of glaze. You can of course also omit the coating altogether – still tastes just as good!
What are the ingredients I used to make those 3 types of truffles (there was a fourth one that didn’t turn out well where I used molasses)?
1. 2-Ingredient Truffle: 3.5oz bar of 70% chocolate (I used Lindt) with 3 Tablespoons of coconut oil. This truffle is not as creamy since it’s missing the coconut milk or coconut cream, but it’s pretty good for 2 ingredients only!
2. Standard Truffle: 3.5oz 85% chocolate, 1 Tablespoon of coconut oil, and 1/4 cup coconut milk/cream (from the top of a can that’s not shaken). Optional: 1 Tablespoon brandy (or other alcohol) or use 1 Tablespoon of vanilla extract for a non-alcoholic version.
3. The Alcoholic’s Truffle: 3oz 100% chocolate (I used Baker’s unsweetened chocolates – it’s great for controlling how sweet your chocolate is and what it’s sweetened with), 1 Tablespoon coconut oil, 1/4 cup coconut milk, 1.5 Tablespoons raw honey, 1/4 cup alcohol (I actually used 1 Tablespoon brandy and 1 teaspoon vanilla extract (homemade with vodka – recipe here)). This tastes seriously alcoholic; if you want a less alcoholic version, you can clearly tone it down.
Coatings Options: pure 100% chocolate powder, shredded coconut, small pieces of nuts, or more coconut oil.
- Place the chocolate in a microwave-proof bowl and melt using 30 second cycles.
- Melt the coconut oil in the microwave separately and add to the melted chocolate. Stir together.
- While the mixture is still warm, quickly add in the coconut milk or cream (try to use milk that’s at room temperature) and the alcohol or vanilla extract. Mix well.
- Place in freezer for 2 hours.
- After removing from the freezer, let it thaw for 5-10 minutes so that the chocolate is soft enough to scoop out with a spoon.
- Using a melon scoop or just using a spoon, scoop out small chunks of chocolate and form it into balls in your hands.
- Add the coating of your choice by rolling the chocolate ball through the coating.