These healthified Dark Chocolate Truffles with Homemade Sprinkles are going to be a hit with your family and friends. They are creamy and smooth, dark and sweet.
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Back to these truffles 🙂 …
This recipe is really simple to make.
As you can see, you only need 4 ingredients! One of them is my Homemade Chocolate Sprinkles recipe. But you can also roll your truffles in chopped nuts, shredded coconut or cacao powder. Or like me sometimes, don’t roll it at all, and just eat a spoon daily straight from the pan ?.
What I love about these is that they have a dark chocolate taste and the chocolate sprinkles makes them just a little sweeter and crunchy.
And although they are made with coconut products, you can’t taste the coconut much. The dominant flavor is definitely chocolate.
I hope you enjoy these and if you make them, please post a photo in the comments below so I can see them ?.
Dark Chocolate Truffle with Homemade Chocolate Sprinkles (gluten-free, dairy-free)
Ingredients
- 1 can, 403ml full fat coconut milk
- 1/3 cup raw cacao powder
- 5 tablespoons coconut sugar
- 1/2 cup homemade chocolate sprinkles
Instructions
- In a medium saucepan, stir the coconut milk and coconut sugar and bring the mixture to a boil over medium heat. As soon as it starts to bubble, stir frequently for 20 minutes. Then remove from the stove top and mix in the cacao powder. Return to the stove let it cook for an additional 10 minutes, stirring frequently so that it doesn't burn.
- Remove from stove and let it cool of 5 minutes, then freeze for 10 minutes.
- Using a handheld electrical mixer, whip the mixture for a few seconds and return pan to the freezer for another 10 minutes.
- Whip the mixture with the mixer again until it thickens and turns lighter in color.
- Grease your hands with coconut oil. Roll into balls, then roll on the chocolate sprinkles (if you plan to roll it at a later time, cover pan and store in the fridge).
Recipe Notes
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Hello Adriana,
I have not been able to find the video concerning the truffles as you mentioned above. Is it somewhere ?
Thanks for your wonderful job and delicious recipes !
Frederique
Hi Frederique, thanks for the reminder! I haven’t filmed the steps yet and it’s great to know you also would like to see it.
After the last 10 mins. in freezer and final whip before rolling …
After the first 10 mins. in freezer and being whipped …
After removing from stove and sitting for 5 mins.
After cocoa is added and 10 minute reduction stir …
The first time I made these, I only had coconut cream in my pantry and they came out good … I just had to drain off a lot of coconut oil as it reduced down and now I have chocolate flavored coconut oil saved for making popcorn or something =). I roll them fairly large, so I received about 15 total.
The second time I made these, I used the coconut milk. I still poured off some of the oil and then I rolled them in the cacao powder as pictured. I find that to keep these firm, I have to serve them frozen or near frozen.
I took pictures of what the mixture looks like in several phases: after the cocoa is added and it’s reduced in the pan, sitting for 5 mins., after the 10 mins in the freezer and after the final whip but I can only post one photo with my comment and that would mean I’d have to post 4 separate comments.
I’m giving this only 4 stars because I think the final product is super gooey unless kept frozen … but it tastes really good and took to the office with six “awesome” taste reviews ! I enjoy sharing deserts with the office that don’t contain can sugar.
Kristen, thank you for sharing your photos and feedback.
Based on your feedback and photos looks like the oils from the coconut milk are separating during the cooking process. This should not happen and it’s the reason why your truffles are too soft to roll.
To avoid this separation I suggest lowering the heat to medium-low or lower, and making sure you stir frequently during the entire process.
Also, be sure to grease your hands with coconut oil when rolling the truffles.
I still plan on making a video tutorial to make it easier! I’ll post it soon.
Awesome! Thanks for the feedback, Adriana … it helps all of us with this one =) I’m going to make them again.
So I made these exactly as written – using a timer and everything. But I think that everything was foiled when I added the cacao powder. The mixture seemed to immediately create a separation of the fat and liquid of the coconut milk and then form into these hard little balls, smEllington burnt. Should I have lowered the heat? I kept it at medium the entire time…I was so looking forward to these. 🙁
Monique, I am so sad to hear that. I am not entirely sure what might have caused this separation because this never happened to me. I’ll make a video tutorial to show everyone each step of this recipe soon. Maybe your stove was too hot like you said. Next time try lowering the heat a little and make sure to stir the mixture constantly throughout the cooking process.
Hi Monique – I found that after adding the cocoa, you definitely have to watch the heat and stir constantly … if any separation starts to occur, immediately remove from the heat and stir very fast … if it didn’t burn during separation (too much heat), the mixture will again combine with the oil. I had to hold my pan above the heat and stirred constantly so that it stayed together after adding cocoa.
Hey Adriana,
I just made these and somehow the mixture didn’t froze enough so I could make balls.. I left it even for an hour in the freezer and it still was very creamy however this is the best tasting chocolate ice cream 🙂
Hi Kate, when you whipped it the second time, it never thickened up? Rolling is very difficult unless you grease your hands with oil.
Either way, the problem could be that you may have not cooked it enough. Maybe the brand of coconut milk you used has less fat than mine and needs to cook for longer. You can tell it’s cooked enough when the chocolate is thicker and starts to release off the pan when you rub a spatula around the pan. I’m glad it’s good as an ice cream, but if you want to fix them and roll into truffles, return the mixture to the stove and cook it longer, then repeat the cooling and whipping steps.
Hi there!! This looks fabulous! I’m going to try to make them soon because I’ve been envying all the chocolate around me!
How long would these keep in the fridge? Would it be ok the freeze them? I used to keep my opened coconut milk up to a week in the fridge, but fairly recently I read on the package that it’s only good for 2 days. I haven’t gotten sick or anything and it never smelled bad, so I don’t know what to think of that.
Thanks for your lovely treats!
Hi Bonnie, these truffle will keep in the fridge for at least a couple of weeks as long as you keep them covered. I never tried freezing these and I think it may work, but the texture may change a bit after it defrosts.
I also leave my coconut milk for about 1 week in the fridge with no problems, but I noticed that if my fridge is not very cold it goes bad faster. If you make your own coconut milk from fresh coconuts it spoils faster, about 2-3 days.
When I have leftover coconut milk, I always freeze the can for later use. I can defrost and freeze it multiple times with no problems.
Thank you for this recipe Adriana. These look divine! I’ll bet they taste even better. I can’t wait to make them this weekend.
Thank you Toni 🙂 I hope you enjoy them!
Do these taste like Coconut milk at all? I don’t like all my goodies tasting like that unless it is a coconut treat.
Hi Yoli, like I mentioned above you can’t taste the coconut much. The dominant flavor is chocolate.
Thanks so much, I will try it!! You are the best!!
Yoli