I made one batch of truffles this year but decided to split the chocolate into three different kinds because it makes a lot! I decided on these 3 flavors: lemon pepper, espresso, and almond. I know what you’re thinking, lemon pepper? Ang, you’ve gone off the deep end! But let me tell you. I saw a dark chocolate bar at Walgreens one day that was lemon pepper and thought to myself how interesting that it. So, I bought one and I was INSTANTLY addicted! The problem? It had some ingredients that I would like to avoid. That’s where the truffle idea came in! Everyone that I have forced to taste it has said “Hmm, that’s REALLY good!” Give it a chance. ;)
Basic truffle: (basic from Primal Blueprint Cookbook, flavor ideas were my own)
- 1 can full fat coconut milk
- 2 tbsp coconut oil
- 5 Lindt 70% chocolate bars broken into pieces (it’s 500g, each bar is 100g but you can have the same measurement with a different bar as long as it equals 500g)
Place coconut milk and coconut oil in a saucepan over medium-low heat, stirring until coconut oil is melted and mixture comes to a boil. Do not let it go to a rolling boil. Remove from heat.
Off heat, add chocolate pieces to the milk mixture and stir until it is completely melted. Continue stirring until the chocolate thickens and cools a bit.
In three different bowls, put 1/3 of the chocolate each.
Lemon pepper: 1/8tsp lemon extract, zest of one lemon, 1/8 tsp pepper
Espresso: 1-2 Tbsp espresso powder, 1/8 tsp vanilla
Almond: 1/8 tsp almond extract
Stir the flavoring in. Transfer to a shallow dish for faster cooling, then to the refrigerator. Let mixture thicken at least 2 hours, stirring 3 to 4 times as it cools and thickens. Place whatever outer mixture you would like in a shallow dish. (I have used cocoa powder, chopped nuts, shredded coconut, etc) Remove the chocolate from the fridge when it is in a clay consistency. Form into balls and roll in the covering! Put in the fridge and consume within a week or freeze up to a month!