Delicious homemade chocolate truffles with coconut oil or butter, whipping cream, and organic dark chocolate. Top with nuts, toasted coconut, or fruit zest.
In a small saucepan, melt the coconut oil or butter and heavy cream and bring to a strong simmer.
Pour the chocolate chips into a medium-sized bowl and pour the hot oil/cream mixture over the chocolate.
Whisk slowly to incorporate until chocolate is completely melted.
Add 2-3 drops of mint, lavender, or orange essential oil if desired. (Mint is my favorite.)
Put the bowl in the refrigerator for at least 2 hours.
When the chocolate mixture has gotten firm, remove the bowl from the refrigerator and using a spoon or melon baller, scoop out small amounts of the chocolate mixture.
Roll into 1 inch balls using your hands and then roll in the desired topping. If coating in melted chocolate, return the rolled balls to the refrigerator until well chilled before dipping.
Give to a special someone... or enjoy on your own!
Nutitrion
Serving Size: 1 truffle
Calories: 54 kcal
Carbohydrates: 4 g
Protein: 1 g
Fat: 4 g
Saturated Fat: 4 g
Cholesterol: 2 mg
Sodium: 8 mg
Sugar: 2 g
Reviews
Ashley on 2018-02-20 (5 stars): I made these as a Valentines Day treat and we all loved them! I followed the recipe exactly and they turned out great! A bit messy but so easy and definitely satisfies a chocolate craving...
Joanne on 2018-02-11 (5 stars): These truffles look delicious! My husband is diabetic, so I will try using Lily's chocolate chips.
