They look gourmet, but these four-ingredient chocolate truffles are so simple to make — and to really make your own. The fun is in the toppings, because what kid doesn’t love to dip yummy stuff into other yummy stuff? I chose my favorite flavor combinations for this recipe: banana, hazelnut, cacao, coconut, raspberry, powdered sugar, and sprinkles. But you don’t have to stop there; explore beyond the recipe and create your own favorites!
These fun treats usually tally to around 5 carb grams each. And because they’re so rich and decadent, one is often plenty satisfying.
- 2 11.5-ounce bags of high-quality, gluten-free dark chocolate chips
- 1 5.46-ounce can of coconut milk
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- Optional toppings: pulverized banana chips, crushed freeze-dried raspberries, shredded coconut, cacao powder, powdered sugar, crushed toasted hazelnuts, or sprinkles
How To Make It
- Place all ingredients (except optional toppings) into a double boiler over medium heat. (If you don’t have a double boiler, set a metal bowl over a small pan containing an inch of simmering water.)
- Stir until the chocolate mixture is glossy and smooth.
- Pour mixture into a bowl that has a piece of parchment paper on the bottom and sides.
- Place in the refrigerator for about two hours.
- The mixture should be hard enough to scoop and roll the truffles without being sticky. If it’s too soft, put it back in the fridge; if it’s too hard, leave it on the counter for a bit to soften.
- Use a melon-baller to shape into small, approximately tablespoon-sized balls and roll in your choice of toppings.
- You can store truffles in mason jars in the fridge. Bring them to room temperature before serving if you prefer them softer. Enjoy!