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I've been blogging over at Our Sleeping Flowers these days. Still me, and still delicious, come join me!

what's that? you want more chocolate? you bet.

Not sure if I had told you before about being a contributor for April Atwater's new online magazine Simply the Sweet Life. (Is it just me or does there seem to have been an influx of beautiful + digital magazines lately?) In december I shared a recipe for tangerine curd. A recipe I decided could do without an egg yolk or two (keep that in mind if/when you make it).

This month I am sharing a recipe for homemade truffles to give your valentine. These little balls of chocolate are not to be taken lightly, and only shared with those who you are completely infatuated; or anyone who likes serious chocolate; that would be me.

Dark Chocolate Truffles
8 ounces 100% cacao bittersweet chocolate
1/2 cup heavy cream (coconut cream works great)
1/2 cup maple syrup
1/4 cup coconut oil
a few drops of vanilla extract
1/4 cup cocoa

Chop chocolate into small pieces, set aside. In a double boiler, heat the cream, maple syrup and coconut oil until the oil melts. Add the chopped chocolate, melting until almost all the chocolate is melted. Remove from heat and stir in the vanilla. The mixture should be smooth and creamy. Transfer it to another bowl and allow to cool completely; you can cool it in the refrigerator to speed up the process.

Let the chocolate come to room temperature, then with a melon baller or teaspoon (try a Tablespoon if you dare), shape the mixture into small balls or other truffle shapes. Roll them in the cocoa to coat, package for your valentine, store in a cool dry place.

If you do not have a double boiler, use a pot and a bowl. Bring a pot of water to boil, then set a large bowl on top of the pot. Make sure the bottom of the bowl is at least an inch above the water. While you are making the truffles, let the water stay at a low boil, you do not want it to be too hot or it may scorch or burn your chocolate.
You can replace the heavy cream with coconut cream, to make these truffles vegan, and you can use butter in place of the coconut oil.
Feel free to use other things to coat the truffles like tempered milk or white chocolate, shredded coconut, sugar crystals, crushed cookies or nuts, and crushed candy canes (at Christmas)
A teaspoon is the perfect size for one person, using a Tablespoon encourages sharing.
This recipe is easily halved.

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