These simple and delicious homemade chocolate truffles are a perennial hit with my friends and family! For years, this has been the same simple recipe that I’ve whipped out every holiday season—and for good reason.
If you need a last-minute, homemade gift to bring to a holiday party, don’t panic—just make some of these chocolatey balls. These deliciously dairy-free treats will make you the superstar of any soirée.
Look—I know this recipe ain’t exactly the height of paleosity. I’m perfectly aware that truffles are CANDY, and that there’s some sugar in the chocolate. But hey, it’s the holidays, and I’m certainly not above an occasional treat. Snarf some of these babies down, and wait until January 1st to start your Whole30. Besides, these treats are delectable, dairy-free, vegan, and relatively low carb!
Tips for the best dairy-free truffles
- Use the best quality chocolate and coconut milk! There are only a handful of ingredients in this dessert, so quality matters. I always choose chocolate and coconut milk that I enjoy eating straight.
- Make sure you make a stable ganache. Follow the steps below to ensure a silky smooth texture and melt-in-your-mouth chocolate truffle.
- It’s okay if the truffles look rustic! Even if you can’t manage to form perfect spheres, the truffles will still taste amazing. Plus, the cocoa or shredded coconut coating will hide any imperfections!
Ingredients
- Dark chocolate, 70% cacao content or higher: I normally use chocolate bars I like to eat—some brands I like in particular are Guittard, Green & Black, and Hu Kitchen. 70% is normally the highest cacao content I’ll go if I am gifting these chocolates to non-paleo folks. Personally, I make myself truffles with 85% cacao bars because that’s the perfect amount of sweetness for me.
- Refined coconut oil: To keep these truffles dairy-free, I substitute refined coconut oil in place of butter. To avoid an overly coconut-y taste, use refined coconut oil—not virgin or unrefined coconut oil. If you want a substitute for coconut oil, you can use ghee, butter, or sustainable palm oil.
- Coconut cream or full-fat coconut milk: In place of the traditional heavy whipping cream, I use coconut cream or full-fat coconut milk to keep these truffles vegan. I haven’t tried an alternative milk (e.g. almond or cashew milk) because I don’t think they are fatty enough to make these decadent confections.
- Vanilla extract: I love adding a splash of vanilla to these truffles, but feel free to experiment with other flavored extracts (e.g. peppermint or coffee) or with some liqueur. If you decide to experiment, add a few drops at a time and taste as you go so you don’t add too much by mistake.
- Finely shredded unsweetened coconut and/or unsweetened cocoa: I like to keep my truffle coatings simple so I use toasted shredded coconut or unsweetened cocoa powder. Feel free to use chopped nuts (e.g. pistachios, almonds, pecans, or hazelnuts) or even sprinkles if you wish!
How to make homemade truffles
Make the chocolate ganache
Start by cutting the chocolate into small shards on the diagonal. Try to keep the chocolate pieces relatively small so they will melt uniformly.
Place the chocolate and coconut oil in a medium bowl and set it aside.
Heat the coconut cream or coconut milk in a small saucepan over medium heat until it reaches a simmer.
Then, pour the hot cream over the chocolate and coconut oil, and let the mixture sit for a couple of minutes.
Then, gently stir with a silicone spatula until the chocolate is mostly melted.
Switch to a whisk and stir well until the chocolate mixture transforms into a velvety smooth emulsion that resembles a thick, shiny chocolate pudding. If your ganache breaks (i.e., it looks curdled or oily), you can whisk in a little bit more heated cream to reform the emulsion.
Add the vanilla extract and stir to incorporate.
Chill the ganache
Transfer the chocolate ganache to a sealed container and chill in the fridge until solid (at least 4 hours).
Assemble the coating ingredients
Meanwhile, spread the shredded coconut on a sheet of parchment paper in a rimmed baking dish and toast it in a 300°F oven for 3 to 5 minutes or until golden brown.
Transfer the golden brown shredded coconut to a shallow bowl when cooled. If you’re coating the truffles in cocoa powder, pour some into another bowl, too.
Form the chocolate truffles
Using a small (1-inch in diameter) melon baller or small disher, scoop out 36 balls of chocolate.
Roll each ball of chocolate between your palms to form a smooth ball. Wear disposable gloves if you want to keep your hands clean and don’t freak out if some of the truffles are misshapen—it’s just candy, people.
Coat each truffle in the toasted coconut or cocoa and sift the excess through your fingers. Enjoy!
How to store chocolate truffles
These truffles can be kept in an airtight container for a week in the fridge, or about three months in the freezer.
Tips for freezing chocolate truffles
If you’re freezing the truffles, don’t coat them with shredded coconut or cocoa powder until you’re ready to serve them. Instead, bring them to room temperature (about 30 minutes) before coating and serving. Roll the truffles in your hands to melt the exterior and the toasted coconut and/or cocoa powder will adhere easily.
Happy holidays!
More healthy chocolate treat recipes
[Originally posted on December 25, 2013. Updated with new information and photos on December 5, 2022.]
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Nom Nom Chocolate Truffles
Ingredients
- 10 ounces dark chocolate 70% cacao content or higher
- 3 tablespoons refined coconut oil
- 1 cup coconut cream or full fat coconut milk
- 1 teaspoon vanilla extract
- ½ cup finely shredded unsweetened coconut or ½ cup unsweetened cocoa
Instructions
- Start by cutting the chocolate into small shards on the diagonal. Try to keep the chocolate pieces relatively small so they will melt uniformly. Place the chocolate and coconut oil in a medium bowl and set it aside.
- Heat the coconut cream or coconut milk in a small saucepan over medium heat until it reaches a simmer.
- Pour the hot cream over the chocolate and coconut oil, and let the mixture sit for a couple of minutes. Then, gently stir with a silicone spatula until the chocolate is mostly melted.
- Switch to a whisk and stir well until the chocolate mixture transforms into a velvety smooth emulsion that resembles a thick, shiny chocolate pudding. If your ganache breaks (i.e., it looks curdled or oily), you can whisk in a little bit more heated cream to reform the emulsion.
- Add the vanilla extract and stir to incorporate.
- Transfer the chocolate mixture to a sealed container and chill in the fridge until solid (at least 4 hours).
- Meanwhile, spread the shredded coconut on a parchment-lined baking tray, and toast it in a 300°F oven for 3 to 5 minutes or until golden brown. Transfer the coconut to a shallow bowl when cooled. If you’re coating the truffles in cocoa powder, pour some into another bowl, too.
- Using a small (1-inch in diameter) melon baller or disher, scoop out 36 balls of chocolate. Roll each ball of chocolate between your palms to form a smooth ball. Wear disposable gloves if you want to keep your hands clean and don’t freak out if some of the truffles are misshapen—it’s just candy, people.
- Coat each truffle in the toasted coconut or cocoa and sift the excess through your fingers. Enjoy!
Video
Notes
- These truffles can be kept in an airtight container for a week in the fridge, or about three months in the freezer.
- If you’re freezing the truffles, don’t coat them with shredded coconut or cocoa powder until you’re ready to serve them. Instead, bring them to room temperature (about 30 minutes) before coating and serving. Roll the truffles in your hands to melt the exterior and the toasted coconut and/or cocoa powder will adhere easily.
Katie says
Can you use cacao instead of cocoa? Thank you!
Michelle Tam says
For the coating? Sure!
Kathy in OK says
Any reason I can’t use heavy whipping cream instead of coconut milk? I hate coconut.
Michelle Tam says
You can definitely use heavy whipping cream in place of coconut milk.
Carol Fleming says
To lower the sugar content, is there sweetener you can suggest and I can test it out? I prefer to use 90% chocolate.
Michelle Tam says
Maybe try a few drops of stevia?
Connie says
I live in a tropical country, will the truffles melt if I leave them in room temp (avg temp 93F)?
Michelle Tam says
Yes! If your coconut oil is liquid at room temp, your truffles will melt.
Emma says
Hi Michelle – I’m a big fan of your recipes and enjoy your cookbooks! I’ve just made these truffles and notice the fat separating from the chocolate in the fridge – is this normal? They’ve only been in for around 3 hours…. thanks!
Michelle Tam says
The fat can separate if they chocolate mixture doesn’t chill quickly. It’ll still taste great and no one can see it once you roll them up!
Rhonda says
What brand of dark chocolate do you use?
Michelle Tam says
I mention my favorite brands in the Ingredients section in the blog post!
Rose says
I am going to try to make these with my granddaughters! What other oils can you use instead of coconut oil?
Michelle Tam says
Ghee, butter, or sustainable palm oil will work. You need a fat that is solid at room temp.