Food & Cooking Recipes Dessert & Treats Recipes Dark Chocolate Truffles Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 26, 2021 Rate PRINT Share Yield: 28 These rich dark chocolate truffles are as good as anything you'd get from a chocolatier. Even more amazing? They're vegan. Cook Mode (Keep screen awake) Ingredients 8 oz dark chocolate (70 percent cocoa), chopped ¼ cup coconut oil 1 teaspoon pure vanilla extract Pinch sea salt ¼ cup cocoa powder, for rolling Assorted toppings: cocoa powder (for an ombre effect, use a few different brands), finely chopped nuts (pistachios, Marcona almonds, hazelnuts), and toasted unsweetened shredded coconut Directions Heat chocolate, oil, and 3 tablespoons water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla and sea salt. Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours. Using a 1-inch scoop or melon baller, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll chocolate into balls. Refrigerate on parchment-lined baking sheet 10 minutes. Cook's Notes Make AheadTruffles can be refrigerated in an airtight container for up to two weeks. Let stand 30 minutes before rolling in cocoa or patting with nuts or shredded coconut. Originally appeared: Whole Living, December 2012 Rate It PRINT