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Bake Believe’s Paleo & Keto Friendly Decadent Chocolate Truffles

Yield: 12 truffles

  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour, 10 minutes

Ingredients:

For the Truffle Filling:

Truffle Coatings:

  •  ½ cup Bake Believe Semi-Sweet Baking Chips
  • 1 tablespoon Bake Believe White Baking Chips (optional, omit for paleo)
  • 1 teaspoon coconut oil
  • 2 tablespoons cocoa powder
  • 2 tablespoons finely shredded unsweetened coconut

Instructions:

  1. Add the ½ cup heavy cream to a small saucepan and place over medium heat. Heat the cream until it comes to a very low simmer and bubbles begin to form around the edges.  Remove from the heat.  Add the ½ cup semi-sweet baking chips and gently whisk until the chips melt and the mixture thickens.
  2. Transfer the filling to a medium bowl and place in the freezer until it becomes firm, about 30 minutes. Scoop the filling out, ½ tablespoon at a time, onto a lined cookie sheet, then roll into balls.  Place in the freezer for 15 minutes to firm up, then roll again to create a more rounded ball.  Place the balls in the refrigerator until ready to dip.
  3. Place the ½ cup semi-sweet chips and 1 teaspoon coconut oil in a medium heat-proof bowl. Place the white baking chips, if using, in a small heat-proof bowl.  Microwave each bowl separately for 30 second intervals, stirring in between, until melted. Alternatively, use a double boiler.
  4. Transfer the melted white chips to a piping bag. Transfer the melted semi-sweet chips to a small bowl.  Place 4 of the balls, one at a time, in the melted semi-sweet chocolate and spoon on chocolate to coat.  Using a fork, lift the ball from the melted chocolate and tap to remove the excess.  Scrape the fork on the edge of the bowl and transfer to the parchment lined cookie sheet by scraping the ball off of the fork with a toothpick.  Immediately drizzle the truffle with the melted white chips in the piping bag.  Repeat with the remaining 3 balls.
  5. Place the shredded coconut and cocoa powder in separate bowls. Roll 4 of the balls in your hands to warm the outside, then place in the shredded coconut.  Roll to coat, then transfer to the cookie sheet along with the chocolate coated truffles.
  6. Roll the remaining 4 balls in your hands to warm, then roll in the cocoa powder. Shake to remove the excess and place on the cookie sheet.
  7. Serve immediately, store at room temperature for 1 day, or store in the refrigerator for up to a week. Enjoy.
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