Delicious & Simple Chocolate Truffles

Rich, melt in your mouth, chocolate truffles are simple to make and fun too! Β Even one seems like a special treat. We made ours bittersweet and rolled them in organic, naturally dyed sprinkles, toasted coconut flakes, and cocoa powder. Toasted nuts would be nice too.

This is the more simple method (read easy) for making chocolate truffles. One year for Christmas gifts I made them the traditional, fancy way. This included making different fillings (like banana, raspberry, etc), and then clocking them in tempered chocolate. They were incredible, but a lot of work and not the type of project my four year old could enjoy helping with. And you could definitely experiment with making these simply lovely truffles in different flavors by using different extracts (like peppermint, orange, etc).

I used this recipe as my inspiration, but I used coconut oil instead of butter. Coconut oil gives a delicious “melt in your mouth” texture that I love in truffles. But I am sure butter would be delish too.

And for the curious, yes, this recipe easily fits into the guidelines of two teaspoons (about 8.4 grams) of sweetener at one time. I used grain sweetened chocolate chips (my daughter and I are sensitive to cane sugar) which only have 4 grams of “sugar” per 2 tablespoons of chocolate chips. Each truffle is a heaping teaspoon, so you could easily have several and still be within a lower bracket on the sugar gram scale.

Delicious & Simple Chocolate Truffles

1/3 cup of coconut cream (you can use the “cream” on the top of full fat, canned, unsweetened coconut milk), or heavy whipping cream
6 tablespoons of coconut oil* or butter (1/4 cup, plus two tablespoons)
2 cups of bittersweet chocolate chips (I used grain sweetened)
1 teaspoon of vanilla extract
Toppings of choice, such as toasted, unsweetened coconut flakes, cocoa powder, organic sprinkles or chopped toasted nuts.

1) Put the coconut cream and coconut oil in a small pot and bring to a simmer. Add the vanilla. Add the chocolate chips and let sit for a few minutes off of the heat to allow the chocolate chips to melt. Stir into a smooth mixture (if it happens not to be melted all the way, then heat on very low heat, stirring, until it’s melted completely.

2) Place in a bowl and refrigerator for at least two hours to harden.

3) Get your toppings ready in separate bowls. Take out the hardened truffle mixture and scoop out heaping teaspoons and roll very quickly into balls. Hint: The colder your hands, the less chocolate will melt in your hands. Rinse your hands in very cold water before starting this. Also, don’t worry about getting them into perfect balls, over rolling it will melt the mixture too much. Consider them rustic balls. If the mixture gets too warm, place back in the refrigerator.

4) Drop the ball into the bowl with the toppings and roll to cover. Place on a plate and continue.

Keep your finished truffles in the refrigerator for up to two weeks. You can also freeze them.

* To measure the coconut oil, if it is soft, press firmly into the measuring cup/spoon). If it is very hard, melt and then measure.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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  1. says

    Gorgeous, Kimi! This is the second truffle recipe I’ve seen today. It’s definitely truffle time with Valentine’s Day coming up. This is the only time of year that I typically make truffles. Thanks so much for this recipe. πŸ™‚


  2. says

    Kimi – dumb question, but is there an explanation for the * after “coconut oil”?? My computer screen is tiny and I can’t seem to find it πŸ™‚

  3. christin says

    WOW~! Nice recipe!
    We can’t use choco chips. I wonder if this would work with baking choco. and extra honey or stevia?
    Let me know if someone try’s. Thanks!

    • KimiHarris says

      I bet it would, just make sure you add the honey with the liquid ingredients at the beginning of the recipe. I have often made my chocolate seize when trying to add honey to it.

  4. says

    For those who are lazy (like me!) I’m wondering if I can “cheat” with this like I do my normal truffle recipe. I line my pan with plastic wrap, pour the mixture in, then pop it out and slice into cubes when it’s chilled. I serve the cubes without any extra toppings.

  5. Jennifer says

    I like the sound of your *lazy* way! And I could still do a rough roll in toppings..

    Thanks for the recipe! πŸ™‚

  6. says

    These look amazing! I’m also curious to see if somehow I could replace the chocolate chips with some sort of honey/cocoa powder/coconut oil mix.

    • KimiHarris says

      You might try the fudge recipe (check my recipe index), as that’s made with those ingredients. Perhaps you could mix in coconut flakes to make a more firm texture for rolling into balls?

  7. Lauren says

    @ Laura, I don’t see an explanation either. But here’s my guess: If you’re going to simmer it anyway then don’t waste your cold expeller-pressed oil.
    I’m also curious about using cacao – I guess you’d have to include a bit more oil and sweetener to compensate.
    For those of you who don’t want to present these to anyone (or keep sugar down!), try 2 parts cocoa, 1 part coconut oil, 1 part butter (but I’m inspired by the coconut cream idea and might try it here), and 1 to 1.5 parts honey. Soften oil gently by putting the measuring cup in warm water. Blend all ingredients before smoothing into a wrap-lined pan. Harden in the fridge then cut into squares. Presumably you could press toppings in before the hardening step – another tweak for next time!
    Thanks for the inspiration.

  8. says

    We don’t eat dessert much any more, but I was wanting something simple for our Valentine dinner—these look perfect! Small, yet they look rich and delicious. Thanks!

  9. says

    We rarely eat dessert anymore, but I was looking for a simple sweet something for our Valentine dinner we have planned for this weekend–these look perfect! Thanks!

  10. jyll says

    I love the mouthfeel that coconut oil gives to food (especially food with chocolate), but I never would have considered using it in this way. Wonderful idea!

  11. says

    A perfect, wonderful, healthful treat especially when using the coconut cream and oil. Great!!! I can’t wait to give it a try! It’s making me happy just thinking about it!

  12. says

    My husband and I made these today for our Valentine dessert–Wonderful and Easy!

    Just an FYI, we started with hand rolling then switched to a melon baller, using the large end–less melting and hand washing. The larger end of the melon baller made perfect balls of chocolate goodness that easily scooped out into the dipping dishes. Thanks for the recipe, it is a keeper!

  13. Michelle says

    We made these! Yum! They were delicious rolled in cinnamon. It really added to the sweetness. And it was so fun to have my 4yo help and my 1 year old look on and play with the toppings. It was a great, kid friendly recipe.

    • KimiHarris says

      Yum! Cinnamon sounds great. I had my four year old use a spoon to roll the balls in the toppings. So fun for her. πŸ™‚

  14. Jyll says

    I made these on Saturday and they were amazing. I rolled some in a powdered sugar/curry powder mix, a cocoa powder/chili powder mix, coconut, cocoa, and sprinkles. The texture is just wonderful. I used a product called MimicCreme for the cream – it is a replacement for dairy cream made of almonds and cashews. Here’s a trick that helped me when rolling them: I used a brisk motion to roll the truffles that created a bit of breeze that helped the truffle to set quicker and retain a circular shape. I tried the melon baller but the truffle continued to stick inside of it. Thanks so much for the recipe!

  15. Dani says

    Kimi, this may be a bit towards the forbidden topic, but I would love to hear your experience with the traditional method of making truffles. Clocking? Tempering chocolate? I’ve always been more of a baker and a cook than a candy maker (Exhibit A: the first time I made fudge, we decided to use it as hot fudge for sundaes… it never set up. Granted, I don’t make THAT kind of fudge anymore…) , but I’m always fascinated by how things are made. Maybe it’s the foodie in me?
    Okay, back on topic. These look wonderful! They make me think of the coconut cups I make using coconut oil, coconut butter, coconut shreds, cocoa (awful lot of “coco” things going on here…), and a touch of honey. Melt all that together (just melt! keep the goodness of the raw honey…) and spoon into unbleached paper candy cups, refrigerate, and serve cold–or else they don’t come out of the paper cups as nicely! I actually started making these as a way to up my coconut oil intake. Pop one or two of these bad boys while I’m cooking dinner, and I eat less! I couldn’t tell you how long they last in the fridge… around my house? Not very long. But for long-term storage? I would think they would keep for quite some time.
    Definitely going to have to make some of these truffles, though!

    • KimiHarris says


      The coconut oil gives a very smooth mouth feel. I haven’t used butter in a while, but it probably gives a rich, obviously more buttery taste. It would be fun to compare side by side!

  16. Rachel J says

    The butter melts in your mouth, too πŸ˜‰ I made chocolate covered strawberries for our Valentine’s dessert and was attempting to get a more milk chocolate-like coating for my husband’s strawberries. I used the 60% Ghiradelli chips with a little CO and for the “milk chocolate” added some raw cream. It didn’t do much in terms of making milk chocolate but it did turn the chocolate into more of a truffle consistency. So yummy, I ate the leftovers with a spoon πŸ™‚

  17. Liz says

    I just made this today using raw heavy cream and coconut oil and it is so tasty! I didn’t even bother rolling them out, just poured the mixture in a mason jar and let it cool in the fridge. Perfect for eating with a spoon or re-heating for hot fudge sundaes!

  18. Abby says

    Thank you so much for creating this!

    I wanted to share the adaptation we had success with:

    I used 1 can’s worth of coconut cream (probably a whole cup) and about 1/2 cup coconut sugar and a pinch of sea salt with the coconut oil. Brought that to a simmer then poured in 1 cup unsweetened baker’s chocolate that I pulsed in the food processor to break up. Chilled, scooped and rolled. They’re perfect!


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