These truffles are rich, creamy and will melt in your mouth with every bite! Sounds like a chocolate lover’s dream, right? They’re not only made with just four ingredients, but are also dairy-free, gluten-free and vegan.
I love my chocolate and I don’t think that I’ll be able to survive without them! Though I try to limit myself with just a few every week, I sometimes get tempted and eat triple my limit!
But with that being said, it’s a perfect late autumn and winter delicacy. And are super easy to make! They’re refreshing to eat by itself or with a nice cup of hot tea while the kiddos are in school:)
You’ll definitely want to use the peppermint extract and not mint extract. Both can be fairly similar and easy to mistaken. But there is a huge difference in flavors! Peppermint extract is derived from pure peppermint oil, whereas mint comes from a combination of mint plants.
Of course, the most expensive ones are the best to use, but lets face it, money doesn’t grow on trees. You can buy the extract at walmart or any other grocery store. But I do have to point out to stay away from the McCormick Brand. I’ve tried it a few times and didn’t like the flavor it added.
Though the chocolate truffles taste amazing by itself, they taste even better rolled in:
Just to list a few of the many possibilities. Something about it just takes it to the next level. You can even dip them into some melted chocolate for a hard outside but a soft inside.
For my truffles, I decided to roll them in cocoa powder.
In my preference, the truffle are best kept in the fridge and served cold. It’ll be a bit firmer and hold it’s shape better. But they will be just fine at room temperature. They’ll just be a bit softer.
You can make these truffle ahead of time for a party, holiday or an event. Just make sure to store them in an airtight container in the fridge for up to 2 weeks or until you’re ready to serve them.
1. Gather all of your ingredients together and make a double boiler. (Fill a small sized pot 1/4 full with water and bring to a boil. Then reduce to a simmer and place a glass bowl on top of the pot.)
2. Heat the coconut milk by adding it into the bowl for 2-3 minutes until it becomes warm.
3. Add the chocolate chips to the same bowl and slowly stir until the mixture has a silky smoother texture, or a bit coarse like mine, since I used Lily’s chocolate chips in this case.
4. Remove the bowl from the double boiler and stir in the peppermint extract.
5. Place the chocolate ganache mixture in the fridge and let it cool for about 2 hours.
6. Scoop out the chocolate ganache from the bowl using a small cookie scoop, then use your hands to gently roll it into a ball.
7. Roll the balls immediately in cacao powder and set them on a plate.
8. Place the plate in the fridge for about 15 minutes to firm up.
9.Serve and Enjoy.
*** I’d recommend using the coconut milk that is full fat from the can, not the coconut milk in the carton from the refrigerated section at the grocery store. It won’t work the same. I’ve provided a link to amazon where you can buy some, or you can visit your local Asian store, Richards, and possibly even Publix.
*** To make these paleo, I’d recommend using either Hu Kitchen Gems (chocolate chips) or Eating Evolved Chocolate Chips. Both are chocolate sweetened with coconut sugar. My personal favorite is Lily’s Chocolate Chips that is sweetened with Stevia. (The best part is that it will not give you an after-taste.) You can buy it on amazon, Richards, or Publix!
*** Truffles are best kept in the fridge and can be stored for up to 2 weeks.