Double Chocolate Truffles
Serves: 6-8
Total: 1 hr
Prep: 15 min
Cook: 2 hrs 40 min
5.0
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Recipe Preparation
- 1 cup dark (70%) chocolate chips
- 3/4 cup + 3 Tbsp. coconut cream
- 2 tsp. vanilla extract (or extract of your choice)
- Pinch of salt
- 3/4 cup + 6 Tbsp. semisweet chocolate (chopped or chips)
- Crushed Hazelnuts (for topping)
- Shredded Coconut (for topping)
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Step Description
1
Heat coconut cream in a saucepan over medium heat, stirring occasionally. Meanwhile, place dark chocolate chips, vanilla, and salt in a heat-safe bowl.
2
When the cream starts to bubble and is almost boiling, pour it over the chocolate mixture. Let sit for 2 minutes.
3
Whisk until smooth ganache forms. Chill in fridge for 1 hour, stir, and chill for another hour. Let sit at room temp for 15–20 minutes before scooping into small truffle balls. Place truffles back in fridge for 20 minutes.
4
To make the tempered chocolate, set up a double boiler with 2 inches of simmering water. Place a heat-safe bowl over the pot and melt 3/4 cup semisweet chocolate, stirring constantly.
5
Use a
ThermoPro TP15H thermometer
to monitor chocolate temp. Remove from heat at 115°F. Gradually stir in 6 tbsp additional chocolate chips until temp lowers to 80–84°F.
6
Place bowl back over heat and stir until chocolate reaches 89°F. Your chocolate is now tempered and ready for coating.
7
Remove truffles from fridge and use two spoons to coat them in tempered chocolate. Transfer to a parchment-lined pan and top with crushed hazelnuts or shredded coconut.
8
Let truffles set for 30 minutes before storing in the fridge or freezer. Enjoy!
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