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Valentine’s Day Chocolate Truffles

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valentine's chocolate truffles

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If you are like homemade chocolate, do I have a recipe for you. I recently made these chocolate truffles for the holidays, and everyone loved them. If you’ve never attempted to make your own truffles before, what better time to put your chocolate-making skills to the test than Valentine’s Day? These truffles are naturally sweetened and call for dark chocolate with more than 70% cacao. For Valentines Day I’d suggest adding some chopped almonds or a little cayenne pepper to heat things up a bit.

Further Food Commentary:

There is nothing better than spending Valentine's day with a loved one--and chocolate! Dark chocolate (70% and up) provides the body with plenty of iron and fiber, as well as important minerals like potassium, manganese, magnesium and zinc. It is also rich in antioxidants, like flavonols and polyphenols, which help maintain good eye vision, lower blood cholesterol and reduce gut inflammation. And it is great for those with diabetes, as it helps control blood sugar levels, thanks to its low glycemic index. At the same time, coconut oil, while high in saturated fats, is excellent for heart health, helping increase HDL ("good") cholesterol.

By Camila K. F. Isern

Valentine’s Day Chocolate Truffles

Stars ( Reviews)

  • Prep Time:15 minutes
  • Cook Time:2 hours 10 minutes (freezing time)
  • Servings: 6

Ingredients

8 oz dark chocolate (70 percent cocoa), chopped
1/4 cup coconut oil
1 teaspoon pure vanilla extract
Pinch sea salt
1/4 cup cocoa powder or Further Food Chocolate Collagen, for rolling
Assorted toppings: cocoa powder (for an ombre effect, use a few different brands), finely chopped nuts (pistachios, Marcona almonds, hazelnuts), and toasted unsweetened shredded coconut

Instructions

  1. Heat chocolate, oil, and 3 tablespoons water in a double boiler, stirring, until just melted.
  2. Remove from heat and stir in vanilla and sea salt.
  3. Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours.
  4. Using a 1-inch scoop or melon baller, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll chocolate into balls. Refrigerate on parchment-lined baking sheet 10 minutes.
Heat chocolate, oil, and 3 tablespoons water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla and sea salt. Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours. Using a 1-inch scoop or melon baller, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll chocolate into balls. Refrigerate on parchment-lined baking sheet 10 minutes.

Nutrition Information

Per Serving:  Calories: 237; Total Fat: 24 g; Saturated Fat: 17 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 5 g; Cholesterol: 0 mg; Sodium: 19 mg; Potassium: 56 mg; Carbohydrate: 20 g;  Fiber: 4 g; Sugar: 11 g; Protein: 3 g
Nutrition Bonus:
Vitamin C: 0%; Vitamin A: 0%; Iron: 25%; Calcium: 0%;
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Coffee Lover's Collagen
amy shapiro ContributorHealth Expert
Real Nutrition NYC
email
amywshapiro@gmail.com

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2 thoughts on “Valentine’s Day Chocolate Truffles”

  1. amy

    yes you need to melt the chocolate w/ the coconut oil which it states in the directions. The water too. I am sorry if that was not clear! I hope this helps and that you enjoy!

    YUM!
    Amy

    Reply ↓
  2. ALK

    Something is off in these directions. It says to melt the chocolate with 3 tablespoons of water. That would actually cause the chocolate to seize up. Maybe you meant to say with the 1/4 cup of coconut oil? That seems like a lot, but it is listed in the ingredients but is never added to the truffles in the instructions.

    Reply ↓

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