Heavenly Chocolate Truffles

Uncategorized Jul 20, 2021


  • 8oz of dark chocolate (60%+ cacao/cocoa). These should be chocolate bars or baking wafers. Chocolate chips won't work
  • 2/3 C heavy cream (it's the same thing as heavy whipping cream. You can also use full-fat canned coconut milk)
  • 1 Tbsp. unsalted butter, room temperature
  • 1/2 tsp. vanilla extract
  • cocoa powder, sprinkles, powdered sugar, or crushed toasted nuts to coat your truffles


  1. Prep a bread pan or 8x8in pan by lining with a sheet of parchment paper and set aside (Tip, use binder clips to pinch the edged of the pan and hold the parchment paper in place)
  2. Finely chop your chocolate and place in a medium sized bowl
  3. In a saucepan, heat up your heavy cream (or coconut milk) over medium-low heat until just boiling, stirring constantly
  4. Pour the hot cream onto the chocolate, add your butter, and let sit for 5-minutes
  5. Add your vanilla extract and mix everything until it is combined and there are no more streaks. Pour the chocolate into your prepared parchment lined pan, distribute evenly, and gently press a piece of plastic wrap directly onto the chocolate (keeps air from getting to it) before placing in the fridge to cool for 1-2 hrs or until firm.
  6. Once your chocolate is firm remove it from the pan and slice into relatively equal sized cubes. Gently roll the cubes in your hands to smooth out the edges (this will get messy). Place your topping of choice into a small bowl and then roll your chocolate in the bowl until evenly coated. Enjoy!

Store in an air tight container at room temperature for 3-4 days, or in the fridge for up to 2-weeks. You'll likely eat all of them before you get anywhere near those timeframes though!


Free Download

Enter your name and email for access to the "Yes/No Food List for Allergy Sufferers"