Sometimes you spend a whole day making & photographing these incredible Dark Chocolate Truffles from Clean Slate (the newest cookbook from the editors of Martha Stewart Living – which is AWESOME SAWCE by the way) & sometimes you leave them in the foyer on your way out the door to Pennsylvania for Valentine’s Day. And sometime you pout because your sweetheart won’t get to have any of the dark chocolate truffles you made FOR HIM.
And then sometimes you’re like MEH WHATEVS, because you know they’re waiting for you when you get home. And you get to enjoy that deep, rich, dark dark chocolate smoothness that melts in your mouth. And ALSO you remember that pretty, clean, white, porcelain dishware that you just received from the Martha Stewart Everyday Entertaining Collection. Which, BY THE WAY, is available exclusively at Macy’s. And also you realize those perfect Dark Chocolate truffles will be perfect for Fat Tuesday even though they’re pretty healthy as far as truffles go.
So maybe they’re like the anti-fat Tuesday. No lard, no sugar. Just unrefined coconut oil, water, dark chocolate, vanilla, and a pinch of salt. These little babies are pure, wholesome bliss. And you won’t feel guilty. And they’re so intensely chocolatey you won’t even need more than a couple. As a chocoholic you can trust me when I say that. I used the last of my chocolate from Bruges ♥ Peruvian (64%), Ecuadorian (71%), and Panamanian (80%) blocks of chocolate from The Chocolate Line, plus a whole bar of 77% Dark Chocolate by Chocolove, aand 3 discs of Taza’s 70% Puro Cacao.
These bad boys are also really great melted on top of stuff. And by stuff I mean like anything. Like the peanut butter sandwich I just made. Pop them in the microwave for about 22 seconds and they’ll melt just enough to spread easily. Or heat them over low in a small pot on the stove if you’re anti microwave & afraid of radiation. I bet they’d be BOMB melted & then poured on top of vanilla ice cream. Or, let’s be real, any kind of ice cream really.
I topped my truffles with:
- Crushed Toasted Hazelnuts – just throw about 1/4 cup in a cast iron skillet over medium-low heat and stir until they begin to turn light brown.
- 3 tbsp Cocoa + 3 tbsp Finely Ground Coffee.
- 4 tbsp Powdered Sugar + 1 teaspoon Vietnamese Cinnamon.
- 4 tbsp Cocoa Powder – which topped 1/3 cup of the truffle mixture combined with 1.5 tbsp peanut butter to make peanut butter truffles.
- 8 ounces dark chocolate (at least 70 percent cacao), chopped
- ¼ cup coconut oil
- 3 tablespoons water
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- ¼ cup unsweetened cocoa powder, for rolling
- Assorted topping: cocoa powder, finely chopped nuts, (pistachios, almonds, hazelnuts), and toasted unsweetened shredded coconut.
- 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.
- 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.