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Dark Chocolate Truffles

This recipe comes from our book "Clean Slate: A Cookbook and Guide."

  • Yield: Makes 28
Dark Chocolate Truffles

Photography: Johnny Miller

Ingredients

  • 8 ounces dark chocolate (at least 70 percent cacao), chopped
  • 1/4 cup organic unrefined coconut oil
  • 3 tablespoons water
  • 1 teaspoon pure vanilla extract
  • Pinch of sea salt
  • 1/4 cup unsweetened cocoa powder, for rolling
  • Assorted toppings: cocoa powder, finely chopped nuts (pistachios, almonds, hazelnuts), and toasted unsweetened shredded coconut

Directions

  1. Melt chocolate with oil and the water. Stir in vanilla and sea salt. Transfer to an 8-inch square baking dish, and refrigerate until mixture is set but still pliable, about 2 hours.

  2. With a 1-inch ice-cream scoop, make 28 balls, transferring each one to a parchment-lined baking sheet. Coat hands in cocoa, and roll balls to make smooth. Refrigerate on sheet 10 minutes. (Truffles can be refrigerated in an airtight container up to 2 weeks; let stand at room temperature 30 minutes before coating.) To serve, roll in cocoa or pat with nuts or coconut.

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