Homemade Chocolate Truffles
A complete guide on how to make the perfect chocolate truffles customized to your tastes.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz semisweet chocolate chips
- 1 tbsp coconut oil
- ½ cup heavy cream
- 2 tbsp matcha powder
- ¼ cup almonds (toasted, cut into small pieces)
- ¼ cup coconut flakes (toasted, cut into small pieces)
Instructions
- 1
Add chocolate chips and coconut oil to a large bowl.
- 2
Heat the heavy cream until it starts to bubble around the edges. You can either do this on the stove or in the microwave. I did it on the stove. Pour the heavy cream into the bowl with the chocolate and coconut oil.
- 3
Let it sit for a minute to soften up and stir everything together until it is a smooth texture.
- 4
Cool at room temperature for 30 minutes and then 2 hours or overnight in the fridge. I personally like to do this overnight.
- 5
Using a small ice cream scoop (1 tbsp), scoop out even sized truffle balls. After scooping them out, roll them between your hands until you have a perfect ball. Place them on a baking sheet and let them harden in the fridge for 1 hour.
- 6
While the chocolate is in the fridge, prepare your toppings. Toast the almonds and coconut flakes and cut them into small pieces. Add each to a small bowl. Add the matcha powder to a small bowl.
- 7
Take the truffles out of the fridge and coat them in the matcha powder, almond, or coconut flakes. You can also eat the truffles without toppings!