Truffles are just one of those things that nobody should live without. These have been a Valentine’s Day tradition of mine for the past few years because they are the epitome of the perfect dessert: easy, simple, and full of chocolate! They definitely aren’t the healthiest treat around so I’ve subbed some of the unhealthier ingredients, making these truffles perfect for those on eat-clean diets, vegans, those with lactose-intolerance & people who are gluten-free! EVERYONE can enjoy these 😉 So make some for your sweetheart, friends or just to treat yourself this Valentine’s Day! (because even if you hate Valentine’s Day nobody hates chocolate)
- 6 oz. dark chocolate chips
- 6 oz. semi-sweet chocolate chips (you can use all dark if you want to)
- 1/2 cup unsweetened vanilla almond milk
- 1 TBSP coconut oil
- 1 tsp vanilla extract
- For topping: cocoa powder, PB2, cinnamon sugar, or cayenne pepper & dried chilis
*MAKES 32 small truffles
Stir all of the ingredients together in a pan over medium. Be sure not to burn the chocolate – continuously whisk the ingredients until all the chocolate is melted and the consistency is equal throughout.
Once all of the chocolate is melted, cover the pan in foil and place it in the fridge for a couple hours (preferably overnight) until the chocolate has hardened.
Once the chocolate is hardened, here comes the fun part – the toppings! Scoop the chocolate out with a spoon & get ready to get your hands a little messy! Form the chocolate into 1″ balls and then roll them to cover the outside with your favorite topping! I’ve got toppings for every kind of food-lover out there…
- For the sweet tooth: roll the balls in a 1:1 ratio of cinnamon to sugar
- For the spice fiend: roll the balls in a mix of cayenne pepper & dried chilis (I used McCormick’s Mexican blend which has no MSG! Tahín would also work great if you can find it at your store)
- For the peanut butter lover: roll the balls in PB2 (for those who don’t know, it’s powdered chocolate peanut butter with WAY less calories than the normal kind)
- For the classic truffle: roll the balls in cocoa powder
Other ideas I had were truffles rolled in dried coconut as well as your favorite ground nut, turbinado sugar or even sprinkles! All of these are truly delicious but I’d probably have to say my favorites were the spicy & the classic…my tummy’s rumbling already.
Once you’ve covered the truffles in a topping they are ready to eat! I recommend putting the topping on right before you serve because if you stick these back in the fridge, the toppings tend to get absorbed by the chocolate and they just won’t look as pretty – they’ll definitely still taste great though. You can serve them on a plate like I did with a little bit of extra topping to add to your liking! If you have leftovers refrigerate these and they will stay good for a few days although I have a feeling that they will disappear quickly 🙂
Enjoy & have a wonderful Valentine’s Day!