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Three Ingredient Chocolate Truffles

LUCKY RECIPES >
Three Ingredient Chocolate Truffles
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INGREDIENTS

250g quality, 70% dark chocolate
150g pure cream or coconut cream
1/2 cup cashew, hazelnut or peanut butter (Almond Butter Recipe/)
Optional: 1/4 cup of chopped nuts, coconut or freeze dried berries to roll truffles in

LUCKY NUTS IN THIS RECIPE

Natural Cashews

METHOD

  1. If you are using coconut cream you may need to remove the contents of the can and blend it together until uniform.
  2. Very finely chop the chocolate. You can do this with a knife, you can grate the chocolate, or you could throw it into a food processor and pulse until fine. Whatever you do, make it nice and fine or the chocolate won’t melt as needed.
  3. Stove top directions.Place very finely chopped chocolate into a heat proof bowl with coconut cream. Add 2cm water to a small saucepan and bring to a boil, then reduce heat to a simmer. Place bowl to sit on the rim of the saucepan. Heat, without stirring, until the coconut cream is hot and the chocolate looks glossy and partially melted. Microwave method. Place finely chopped chocolate and coconut cream into a microwave safe bowl. Heat in 15 second increments, chocking in-between, until the coconut cream is hot and the chocolate looks glossy and partially melted.
  4. Remove bowl from heat and whisk together. If the mixture begins to separate a little it’s mixed enough. Add the nut butter and mix through until glossy and uniform. Place bowl in fridge for 2+ hours, or until completely set.
  5. Remove bowl from fridge and measure out a dessert spoon of mixture. If you want uniform balls, I make mine to 25g each (this makes 20 balls). Using dry hands, roll into a ball and place on a lined plate or tray. Repeat until all mixture has been used.
  6. If doing optional coating, roll truffles into your desired coating.
  7. Place in fridge for 15 minutes to set.
  8. Store in the fridge in an airtight container for up to 1 week.

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LUCKY RECIPES

  1. If you are using coconut cream you may need to remove the contents of the can and blend it together until uniform.
  2. Very finely chop the chocolate. You can do this with a knife, you can grate the chocolate, or you could throw it into a food processor and pulse until fine. Whatever you do, make it nice and fine or the chocolate won’t melt as needed.
  3. Stove top directions.Place very finely chopped chocolate into a heat proof bowl with coconut cream. Add 2cm water to a small saucepan and bring to a boil, then reduce heat to a simmer. Place bowl to sit on the rim of the saucepan. Heat, without stirring, until the coconut cream is hot and the chocolate looks glossy and partially melted. Microwave method. Place finely chopped chocolate and coconut cream into a microwave safe bowl. Heat in 15 second increments, chocking in-between, until the coconut cream is hot and the chocolate looks glossy and partially melted.
  4. Remove bowl from heat and whisk together. If the mixture begins to separate a little it’s mixed enough. Add the nut butter and mix through until glossy and uniform. Place bowl in fridge for 2+ hours, or until completely set.
  5. Remove bowl from fridge and measure out a dessert spoon of mixture. If you want uniform balls, I make mine to 25g each (this makes 20 balls). Using dry hands, roll into a ball and place on a lined plate or tray. Repeat until all mixture has been used.
  6. If doing optional coating, roll truffles into your desired coating.
  7. Place in fridge for 15 minutes to set.
  8. Store in the fridge in an airtight container for up to 1 week.
  1. If you are using coconut cream you may need to remove the contents of the can and blend it together until uniform.
  2. Very finely chop the chocolate. You can do this with a knife, you can grate the chocolate, or you could throw it into a food processor and pulse until fine. Whatever you do, make it nice and fine or the chocolate won’t melt as needed.
  3. Stove top directions.Place very finely chopped chocolate into a heat proof bowl with coconut cream. Add 2cm water to a small saucepan and bring to a boil, then reduce heat to a simmer. Place bowl to sit on the rim of the saucepan. Heat, without stirring, until the coconut cream is hot and the chocolate looks glossy and partially melted. Microwave method. Place finely chopped chocolate and coconut cream into a microwave safe bowl. Heat in 15 second increments, chocking in-between, until the coconut cream is hot and the chocolate looks glossy and partially melted.
  4. Remove bowl from heat and whisk together. If the mixture begins to separate a little it’s mixed enough. Add the nut butter and mix through until glossy and uniform. Place bowl in fridge for 2+ hours, or until completely set.
  5. Remove bowl from fridge and measure out a dessert spoon of mixture. If you want uniform balls, I make mine to 25g each (this makes 20 balls). Using dry hands, roll into a ball and place on a lined plate or tray. Repeat until all mixture has been used.
  6. If doing optional coating, roll truffles into your desired coating.
  7. Place in fridge for 15 minutes to set.
  8. Store in the fridge in an airtight container for up to 1 week.