Paleo Dark Chocolate Truffles

As we continue this week of total decadence, I give you one of my personal favorite treats in the whole wide world: truffles.

When made right, truffles are indeed a pure delicacy: they are rich and creamy and oh so velvety. And they practically melt the minute they hit your tongue.

For me, a good truffle is nothing but a high quality dark chocolate ganache rolled into a ball and coated with a soft chocolate shell.

Of course, there are many different varieties, especially as far as flavor is concerned, but I think of orange as the true, original truffle flavoring. And well, chocolate orange also happens to be my ultimate favorite flavor combination, so I’m not too inclined to mess with this, if you know what I mean.

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

It had been an eternity since I’d last made truffles but lucky for you, this year, I felt like making a batch and, just as with the rest of my Holiday Decadent Creations, keep them entirely refined sugar free and paleo friendly.

To be honest, I sort of knew it would work well, but the result FAR exceeded my expectations. These babies are just insane.

Orgasm in a box. That’s what they are. And lucky for you, I’m about to show you how to make your own!

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

Start by chopping your cacao paste extremely finely.

My favorite tool to do that is a long, serrated knife. It might sound surprising, but it works great, trust me!

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

 Pour the simmering cream over the finely chopped cacao paste.

Don’t forget to remove the empty vanilla pods!

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

 Stir delicately until the chocolate is completely melted and the mixture is nice and creamy.

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

 As if this wasn’t dreamy enough as it is, let’s add a little ghee to the mixture

Mix it in and send to the fridge for about 30 minutes

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

 Using a small ice cream scoop, about the size of a melon baller, scoop out little balls of the chocolate mixture

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

and place them onto a baking sheet that’s been lined with parchment paper…

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

…then shape those into perfect little spheres by rolling them between the palms of your hands.

Act quick here, for you wouldn’t want that to chocolate to melt in your hands now, would you?

Here’s a quick tip that I learned when I was in school: it helps to work in a “cool” environment when working with chocolate. It’s not a bad idea to turn the thermostat down one or two degrees. Just sayin’, you know!

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

Remove the chilled truffles from the baking sheet and set a fine meshed cooling tray right over that parchment paper.

Dip the truffles one by one in the melted chocolate mixture and place them on the tray to drip. Send them to the fridge to set once again, then repeat the process one more time!

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

If you have a little bit of melted chocolate left, drizzle it over your finished truffles to make cute a little design.

You might want to be a tad more patient than I was and give it a few more minutes so it gets a chance to thicken up before to start drizzling…

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

 When your truffles are completely set, drop them in a bowl full of cacao powder, move them around a little bit to completely cover them…

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

…and then take them out. Give them a quick shake to remove any excess…

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

…and finally, place your finished truffles in cute little paper cups.

AND VOILÀ! Just like that, you’re done!

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

Wait! We’re not quite done just yet after all. See that stuff? Whatever you do, DO NOT throw that away.

That is pure crack right there. Scrape it off with an offset spatula and save it to munch on later…

Trust. You’ll thank me!

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

Alright, now you’re really done.

And there you have it.

You just made REAL truffles, just like the professionals do. With none of the crap that the professionals use.

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

 Seriously. Just look at that texture. Creamy enough for you?

These babies, they literally melt in your mouth. And between your fingers, too.

Don’t go holding them for too long, I warn you.

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

 Alright, that’s enough temptation for one day.

Place your chocolates in a cute little box now and get ready to share.

Paleo Dark Chocolate Truffles | by Sonia! The Healthy Foodie

Bring these to your next party and I’m sure you’ll make LOTS of friends.

You’ll be the star of the night!

Paleo Dark Chocolate Truffles

Yield: Makes about 30 truffles

NF based on 1 of 30 truffles

Paleo Dark Chocolate Truffles

INGREDIENTS

    Part I
  • 250g (9oz) organic raw cacao paste
  • 1/4 cup pure maple syrup (Grade B or Canada Medium)
  • 3/4 cup full fat canned coconut milk
  • 1 vanilla pod, seeds scraped
  • 1 pinch Himalayan salt
  • 1/4 cup ghee
  • 3-6 drops orange essential oil, to taste (optional)
  • Part II
  • 100g (3.5oz) organic raw cacao paste
  • 3 tbsp coconut oil, melted
  • 2 tbsp unpasteurized honey
  • 1 pinch Himalayan salt
  • About a cup of raw cacao powder to coat the truffles

INSTRUCTIONS

  1. Chop the cacao paste very, VERY finely and place it in a medium sized mixing bowl.
  2. Bring maple syrup, coconut milk, salt and scraped vanilla seeds to a slow simmer over medium heat. (You can also throw the empty pod in there to infuse more flavor; just make sure you remove it when you pour this over your chocolate)
  3. As soon as the creamy mixture starts to simmer, pour it over the chopped chocolate and stir delicately until completely melted and smooth. Add ghee and essential oil and stir until well combined.
  4. Place the chocolate in the refrigerator to firm up, about 30 minutes or so.
  5. Using a small ice cream scoop (about the size of a melon baller), scoop out little balls of the chocolate mixture and place them onto a baking sheet that’s been lined with parchment paper, then shape those into perfect little spheres by rolling them between the palms of your hands.
  6. Put these in the fridge to chill while you work on the chocolate coating.
  7. Melt the cacao paste in the microwave in 20-30 second intervals and stir well for an equal amount of time between each interval until it’s completely melted.
  8. When the chocolate is fully melted, add the honey, coconut oil and pinch of salt and stir delicately until smooth.
  9. Remove the truffles from the baking sheet and set a fine meshed cooling tray right over that parchment paper. Dip the truffles one by one in the melted chocolate and place them on the tray to drip. Put them back in the fridge to set for 10-15 minutes then dip them a second time. Place them in the fridge once more until completely set.
  10. If you have a little bit of melted chocolate left, drizzle it over your finished truffles to make cute a little design.
  11. When your truffles are completely set, drop them in a bowl full of cacao powder, move them around a little bit to completely cover them and then take them out. Give them a quick shake to remove any excess and place them in a small paper cup.
  12. Stored in a cool dry place in an airtight container, these will keep for a couple of weeks.
http://thehealthyfoodie.com/paleo-dark-chocolate-truffles/

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Comments

  1. says

    I love truffles. Especially healthy truffles…which means, I am in love with these. They look so creamy and smooth and I just want to curl up and roll around with them. I don’t know what the means but it’s what I want to do.
    Perfect truffles girl!

    • says

      Haha! Sonia “THF” Godiva. That would suit me well, wouldn’t it? And you don’t even know how badly you truly want one. Good for you you haven’t sampled them, you’d probably be jogging your way here right now! :D

    • says

      Carob powder instead of the cacao paste, you mean? If that’s the case, then it definitely wouldn’t work, as they are 2 totally different things. You’d have to add cacao butter to the equation, and without testing it first hand, I can’t really say in what proportions… sorry about that, Alice.

  2. says

    Thes sound delicious, but a couple of questions… First, can you give me an equivalent to the grams of cocoa paste (cups or ounces)? Also, I personally LOVE coffee flavored truffles (read See’s Candy Cafe Au Lait Truffles), so could I substitute some kind of coffee extract for the orange oil? And, lastly, do you have any idea how many carbs are in these bad boys? We DO love the bad boys, don’t we?

    • says

      Hey Diane,

      First off, I updated the recipe to show imperial measurements… that will make your life easier!

      Regarding coffee extract, that wouldn’t be a problem, just make sure that your extract contains no water whatsoever because that could create problems for you and cause your chocolate to seize, unless you added it to the coconut milk mixture instead.

      Lastly, I don’t understand your question: the nutritional information is already posted and does mention carbs, fiber and sugar. Is that not what you were looking for?

      Anyway, hope this helps and if you have further questions, please don’t hesitate to ask! :)

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