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3-Ingredient Chocolate Truffles

11 Feb

Valentine’s Day is just around the corner. I have just the treat for you. They are so easy to make and hit the spot when it comes to fulfilling a chocolate craving.


Let’s talk about chocolate for a second. It’s another food that is often labeled “forbidden” or “sinful”. While it’s important to be careful with the portion sizes of any food, chocolate isn’t something that needs to be “avoided at all costs”. I, personally, don’t let a day pass without indulging in a piece. The key phrase in that sentence is “a piece”. When you choose a delicious dessert, you will be more satisfied with a smaller portion. These little truffles are just the thing to satisfy your cravings without going overboard.

The inspiration for my truffles came from this recipe on the famous blog Oh She Glows.

3 Ingredient Chocolate Truffles

Makes about 24 truffles

1 can coconut milk (it’s important that it is full fat coconut milk)

12 ounces chocolate chips (I used a combo of 4 ounces bittersweet chips and 8 ounces semisweet chips)

1/2 cup cocoa powder

1. Refrigerate can of coconut milk overnight. When ready to open, flip can over and open with a can opener. Pour off the water. Spoon out the fat into a small sauce pan. Add chocolate chips to saucepan and melt together over low heat, stirring frequently.

2. Pour chocolate mixture into a medium bowl and refrigerate for 2-3 hours or overnight until firm.

3. Using a spoon, scoop enough chocolate into your hand to form into a 2 inch ball. Roll the ball in cocoa powder. Work quickly because chocolate melts fast. Place truffles on parchment paper or in small cupcake liners. Refrigerate until ready to eat. Truffles will keep in the fridge for up to a week but are best eaten fresh within a couple of days.

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