Description

These easy chocolate truffles are rich, creamy, and perfect for gifting or indulging, coated in cocoa powder and shredded coconut for a delightful finish.

Ingredients

Units Scale

8 oz (225g) semi-sweet chocolate, finely chopped
1/2 cup (120ml) heavy cream
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup shredded coconut

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Instructions

Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
Pour the hot cream over the chopped chocolate in a bowl and let sit for 2-3 minutes.
Stir until the chocolate is completely melted and smooth.
Mix in the vanilla extract.
Cover and refrigerate the mixture for 1-2 hours until firm.
Using a spoon or melon baller, scoop small amounts and roll into balls.
Roll the truffles in either cocoa powder or shredded coconut to coat.
Store in the refrigerator until ready to serve.

Notes

Use high-quality chocolate for the best flavor.
Truffles can be frozen for up to a month.
Allow truffles to sit at room temperature for a few minutes before serving for the best texture.

Nutrition

Serving Size: 1 truffle
Calories: 90
Sugar: 6g
Sodium: 5mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 1g
Cholesterol: 10mg