Dark Chocolate Truffles

Number of Servings:

Makes about 30 truffles • Equipment needed: food processor

Recipe Source:

From Paleo Desserts by Jane Barthelemy ($18.99 Da Capo Press 2012)

Ingredients

Basic Filling

4 ounces 100% cacao unsweetened baking chocolate or raw cacao paste (118 grams)
¹⁄₂ c unsweetened coconut milk, as thick as possible
- Lite coconut milk and coconut milk beverage in a carton will not work, as they are too thin.
¹¹⁄₄ to ¹¹⁄₂ c Just Like Sugar Table Top natural chicory root sweetener (not Baking).
- I do not recommend any other sweetener for the filling.
- I like truffles moderately sweet. If you like them quite sweet, use the larger amount of sweetener.
2 tsp pure vanilla extract

Suggested Coatings

Choose your favorite, or be adventurous and do them all:

¹⁄₂ c raw nuts, soaked if possible, chopped finely and toasted lightly
¹⁄₄ c medium-shredded unsweetened coconut (not coconut flour), raw or toasted
Pure cacao powder
¹⁄₄ c raw yacón syrup and chopped nuts (roll in the syrup, then in the nuts)
¹⁄₄ c raw yacón syrup and pure unsweetened cacao nibs (my personal favorite)
(roll in the syrup, then in the nibs)
3 Tbsp finely ground Wholesome Sweeteners
Organic Zero Erythritol (grind in a blender, food processor, or home coffee grinder)
Spices, such as ground cinnamon, ground cardamom, or ground ginger

Weigh out the chocolate and cut it into large chunks. In a food processor, chop it into tiny pieces.
In a small saucepan over medium heat, slowly heat the coconut milk, sweetener, and vanilla. Stir until the sweetener dissolves and the mixture is hot but not boiling.
Remove from heat and immediately add the chopped chocolate.
Stir with a small whisk until smooth and creamy. If it cools too fast it may get lumps; if this happens, put the pan on the heat briefly to soften it gently, but do not boil.
Low heat is enough to melt the chocolate. Stir until perfectly smooth. Then pour the mixture into a bowl and chill for 2 hours, until firm. Get out a heavy serving plate, and chill it.
To form the truffles: Use a spoon to measure out small portions of the soft chocolate, and then roll into ³⁄₄-inch balls between your hands.
Coat in the coatings of your choice.
Arrange them on your cold serving plate.
Keep the finished truffles refrigerated.
Serve and enjoy!