Dark Chocolate Truffles

Vegetarian Egg FreeGluten Free Soy Free

Serving Size: 10

Calories per serving: 135

Fat per serving: 8.16gms

Mmmm who doesn't love chocolate truffles that melt in your mouth? I recently saw these devine delicacies being made on Food Network but with tons of heavy cream and butter. I decided to just cut those out and experiment with almond milk instead. To my surprise, they turned out so great that I served them in my recent Sunday brunch with friends at home and for my hubby for Valentine's day. They were uber impressed and I just had to share this super easy recipe with you. Remember you can be as creative as you want with the chocolate flavors and outter coating. I made another batch with espresso and almonds (recipe coming to this site soon).


8 ounces dark chocolate of your choice (I used chilli chocolate 70% cacao)
1/4 cup almond milk or regular milk
1/2 cup crushed cacao nibs


  1. Cut the chocolate into small pieces roughly and put in a bowl. Add the milk.
  2. Heat a pot of water until it boils and place the bowl with chocolate over the pot. Stir slowly to melt all the chocolate till the milk and chocolate combine.
  3. When melted and combined completely, remove from heat and place in fridge.
  4. After 1-2hrs remove the bowl from the fridge and use a small spoon or melon scooper to scoop out the hardened chocolate. Don't worry if it's a little hard to scoop at first, the chocolate will eventually warm up to room temperature.
  5. Place the scooped chocolate in your (clean) hands to rotate and form a ball. Finish making till all the chocolate is rolled into balls.
  6. Wash your hands and in a plate, spread the crushed cacao nibs and roll every chocolate ball in it until fully covered
  7. Place covered balls In a plate/tray and place in fridge overnight.
  8. Serve cold after a meal the next day or munch when craving!

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