Chocolate Truffles (Reframed)!

Originally published on the Reframe Wellness platform. Become a member and gain access to loads of content including life changing courses, and of course, more Reframed recipes just like this one!

What would the holidays be without something a little sweet to look forward to? The perfect antidote: Truffles! Here is a reframed holiday goodie that is sure to please a crowd, but more importantly, something that you can feel good about indulging in too. Happy Holidays from Reframe Wellness!

Note: This is a super fun recipe to make with kids. Messy as all get out, but exciting and delicious! Or, make it an adult activity, pour a wassail, turn on the carols, and pile the truffles up to enjoy for a dessert and game evening.

Truffles (Reframed)

Option #1 is adapted from a Real Simple’s (mostly vegan) recipe

Total Time: 2 hours, 30 minutes

Yields: 20-24 truffles

Ingredients

  • 8 oz chopped bittersweet chocolate bar (about 1.5 cup) Note: You don’t have to go all the way to bittersweet chocolate bars if that sounds terrible to you. Chocolate bars with at least 70% cocoa are great, just not chocolate chips. GhirardelliScharffen Berger or Valrhona are my favorite chocolate bar makers. 
  • Option #1: 2 small or 1 large avocado; Option #2: 2/3 cup heavy cream + 1 Tablespoon unsalted butter, softened; Option #3: 2/3 cup canned full-fat coconut cream (see separate instructions below)
  • 1.5 teaspoon extract (vanilla, almond, coconut, raspberry, cinnamon, mint, orange, lemon, or strawberry – see flavor combo ideas below)
  • 1/2 tsp kosher salt
  • Toppings/Coatings (see reframed flavor combo ideas below)

Reframed Flavor Combo Ideas (Extract + Topping)

  • Vanilla + Unsweetened Cocoa Powder (add vanilla powder to cocoa powder, if desired) or Cocoa Nibs
  • Almond + Slivered or crushed Marcona almonds
  • Coconut + Toasted or Raw Dessicated/Shredded Unsweetened coconut
  • Raspberry or Strawberry + Freeze-dried, crushed raspberries or strawberries
  • Orange or Lemon + Unsweetened Cocoa powder combined with orange or lemon zest
  • Cinnamon + Unsweetened Cocoa powder combined with cinnamon (a pinch of nutmeg might be delightful here too)
  • Peppermint + Crushed Candy Canes

Instructions for Option #1: 

  1. Melt chopped bittersweet chocolate in a heat-safe bowl in microwave (heat and stir in 30 second intervals until chocolate is smooth and creamy) or with double boiler over simmering water until melted.
  2. Mash avocado in separate bowl
  3. Add mashed avocado, 1.5 teaspoon extract of your choice, and salt.
  4. Stir until fully incorporated, pour into refrigerator safe container, cover and chill for at least 30 minutes or up to 24 hours.
  5. Remove from refrigerator and scoop Tablespoon size portions onto a parchment paper-lined baking sheet. A small #60 cookie scoop (like this one) is ideal. NOTE: If refrigerated longer than 4 hours, let sit at room temperature for 5-10 minutes to soften up prior to scooping.
  6. Prepare desired toppings on small plates or in small containers for rolling truffles.
  7. Roll each scoop of chocolate in your hands to form a rough ball and roll in prepared toppings. NOTE: There is no need for perfection here. After all, real truffles are all kinds of funkily shaped. Do you!
  8. Truffles taste best at room temperature, so, feel free to serve immediately, place in air tight container and store at room temperature for 2-3 days, or refrigerate for up to 2 weeks.

Instructions for Options #2 & #3: 

  1. Heat heavy cream or coconut cream until simmering. This can be done on stovetop over medium heat or at 30 second intervals in microwave.
  2. Remove from heat, add butter, and pour over chopped bittersweet chocolate. Let warm cream, butter and chocolate sit for 3-5 minutes to thoroughly melt the chocolate.
  3. Add flavoring extract and salt and stir until fully melted and combined.
  4. Pour into refrigerator safe container, cover and chill for at least 2-3 hours or up to 3 days.
  5. Remove from refrigerator and scoop Tablespoon size portions onto a parchment paper-lined baking sheet. A small #60 cookie scoop (like this one) is ideal. NOTE: If refrigerated longer than 4 hours, let sit at room temperature for 5-10 minutes to soften up prior to scooping.
  6. Prepare desired toppings on small plates or in small containers for rolling truffles.
  7. Roll each scoop of chocolate in your hands to form a rough ball and roll in prepared toppings. NOTE: There is no need for perfection here. After all, real truffles are all kinds of funkily shaped (see below). Do you!
  8. Truffles taste best at room temperature, so, feel free to serve immediately, place in air tight container and store at room temperature for 2-3 days, or refrigerate for up to 2 weeks.

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