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Chocolate Truffles

Soft and irresistible chocolate truffles that melt in your mouth.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Prep Time 5 minutes
Total Time 5 minutes
Yield 15 -20 truffles

Ingredients

  • 8 oz semi-sweet or dark chocolate
  • 1/2 cup heavy cream or coconut milk
  • optional 1/4 tsp pure vanilla extract
  • optional pinch salt

Instructions

  • *For different flavor ideas—including coffee, raspberry, coconut, and peppermint truffles—be sure to scroll up earlier in this post!
    Chop chocolate finely, so it will melt more quickly and evenly. If using coconut milk, be sure it’s the full-fat canned type. Heat the milk or cream just until it barely begins to boil. Pour over the chocolate, add the salt and vanilla if using, and stir until smooth. Refrigerate at least 2 hours, or until firm enough to scoop out and roll balls with your hands or a mini cookie scoop. If desired, roll truffles in cocoa powder, sprinkles, crushed walnuts or almonds, coconut, powdered sugar, or melted chocolate. Set on a parchment-lined plate, and refrigerate or freeze until ready to serve. Leftover truffles can be refrigerated for 1-2 months.
    View Nutrition Facts

Notes

For keto truffles, try these Chocolate Brownie Bombs.