Why give store-bought chocolates when you can whip up these homemade chocolate truffles? Dreamy, decadent, and impossibly easy to make, these bite-size treats by Candice Kumai, author of Clean Green Eats, are perfect for any occasion. Try whipping up a batch for your next party. Or pack them in pretty paper liners in to-go boxes as gifts. Top the truffles with crushed peppermint candy canes for a fresh holiday twist.
- 3 cups premium semisweet or dark chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon almond extract (optional)
- 1/2 cup crushed pistachios
- 1/2 cup sweetened shredded coconut
- 1/4 cup high-quality unsweetened dark cocoa powder
- 1/4 cup cinnamon sugar
- 1/2 cup crushed peppermint candy canes
In a large saucepan, over very low heat, melt the chocolate chips with the sweetened condensed milk. Mix well with a spatula to combine.
Remove from the heat and stir in the almond extract, if using. Place the chocolate mixture in a parchment paper–lined loaf pan or shallow bowl and cool completely to room temperature.
Using a small melon baller, scoop out the truffle mix- ture and mold into 1-inch balls. If you don’t have a melon baller, use your hands.* To coat the truffles, fill small bowls with toppings, and then roll the truffles in the toppings to coat. Transfer the truffles to paper cupcake liners and refrigerate until ready to serve.
*Note that the truffle won’t be as smooth.
- Total Fat
- Saturated Fat
- Dietary Fiber