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Whipped Coconut Cream Truffles
These simple Whipped Coconut Cream Chocolate Truffles are to die for; subtly sweet and a lusciously creamy mouthful to keep your sweet tooth satisfied!
Ingredients
Whipped Coconut Cream:
- 1 can coconut cream, about 1/2 cup
- 1 teaspoon brown rice syrup, agave, or another sweetener of choice
- 1 teaspoon vanilla
Chocolate Shell:
- 1/4 cup cacao butter
- 1/2 cup cacao powder
- 1-2 tablespoons brown rice syrup, agave, maple syrup, or another sweetener of choice
- 1 teaspoon of vanilla
- pinch of salt
- extra cacao powder for dusting (optional)
Instructions
- Mix the coconut cream in a bowl together with the sweetener and vanilla with a whisk until loose and creamy. Scoop dollops of the whipped cream using a spoon onto a parchment-lined tray or plate and put into the freezer for at least 30 min-1 hour to harden.
- Meanwhile, make the chocolate shell by melting the cacao butter in a microwave-safe bowl at high in 30-second increments, stirring in between, until it’s melted. You can also do this in a pan on a stovetop. Once melted, mix in the remaining ingredients until completely smooth.
- Drop the frozen cream fillings into the chocolate one by one, and thoroughly coat. Remove and place back onto the parchment paper.
- Optionally you can dust the truffles with cacao powder after the chocolate has hardened. At this point, it would be best to wait for a few minutes for the cream to defrost inside the shells – or store them in the fridge to eat at a later point in time!
Notes
- You can also use coconut oil instead of cacao butter but they’ll melt a little bit more quickly when holding the truffles in your fingers.
- If you’d like, you can shorten prep time by melting a chocolate bar instead of making your own or for a different taste experience use my Healthy Caramelised White Chocolate recipe!
- You can always experiment with extracts by replacing the vanilla with peppermint, orange, or another extract that you enjoy paired with dark chocolate!
