I love chocolate and chocolate truffles are one of my favourite chocolate treats. Thankfully they are very easy to make and, with my skinny chocolate recipe, you can indulge even when you are following the Trim Healthy Mama plan (or any other low carb, sugar-free plan).
These are super easy to make, fun and easy so if you need a sweet treat at a moments notice you can whip these up. Perfect for keeping in the refrigerator for a quick indulgent snack or popping into the freezer after making a batch.
Skinny Chocolate Truffles Recipe
This simple no-bake recipe starts with an easy batch of homemade chocolate. All you’ll need is some unsweetened chocolate, refined coconut oil (no coconut smell or flavour), and a blend of xylitol and stevia (or another sugar alternative).
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Melt 1/2 cup coconut oil in a 2-cup glass measuring cup. Blend 1/4 cup xylitol and 2 scoops stevia extract in a coffee grinder to a fine powder and whisk into the melted coconut oil until it’s all blended together.
Once it’s blended, add 1/2 cup unsweetened cocoa powder and mix well. Taste the chocolate mixture for sweetness – add a bit more stevia if necessary.
You can find all these ingredients in local stores, health food stores or online delivered to your door. We love using them to create skinny treats so we can all indulge and enjoy on a sweet treat from now and again.
At this point, you could pour the chocolate out and refrigerate for a plain version of skinny chocolate or make skinny chocolate peanut butter cups! I’ve even created a skinny chocolate frosting recipe!
But today we are going to make another great treat – skinny chocolate truffles.
Tools & Equipment
- Glass measuring cup
- Large Mixing Bowl
- Cookie Sheet
- Wax Paper
- Measuring Cups
- Ice Cream Scoop
- 1/4 cup heavy cream
- 1/2 cup refined coconut oil
- 1/4 cup xylitol
- 2 scoops stevia extract
- 1/2 cup cocoa powder
Truffles seem like such a fancy dessert, but all you need is some chocolate and heavy cream to make a ganache.
Instead of regular chocolate, we’re going to use skinny chocolate as a base and mix it with some heavy cream.
The best part is that you can create these as a base and add on a slight dusting of chocolate, cocoa powder or nuts to add another texture and flavour to each bite.
Use a double boiler to heat the heavy cream and coconut oil. You can create a double boiler by using a saucepan and a metal dish or metal mixing bowl over the top.
Put water in the saucepan and bring to the boil, place the metal mixing bowl on top – make sure you bowl is bigger than your saucepan as it doesn’t want to sit in the water.
If you only have small bowls make sure you use a smaller saucepan to create the double boiler.
Heat the cream and coconut oil in a bowl over a saucepan of hot water.
Mix in the sweetener, making sure it’s completely combined. Use a whisk if it helps to remove any smaller clumps within the mixture.
Then add the cocoa powder, stirring well to make a nice smooth texture. Make sure you keep the mixture moving while it is on the heat as to not let it overcook or bubble.
Immediately transfer to a chilled bowl to cool before handling to create the truffles.
Cover and refrigerate until chilled – about 2-3 hours on the middle shelf of your refrigerator.
I like to check on it after about 10 minutes – sometimes the coconut oil will start to separate from the rest of the mixture.
If the coconut oil has separated from the mixture don’t worry as it doesn’t affect the taste of the ganache, it just looks a little funny. Make sure to give it another stir before moving on to the next step.
Leave again for another 30 minutes to 1 hour to make sure the mixture is fully combined and set.
Once it’s firmed up, use a small cookie scoop or a spoon to scoop out a tablespoon-sized ball of ganache and roll lightly between your palms into a ball.
The mixture may be a little sticky at times, to avoid this use melted coconut oil on your hands or an alternative oil to help stop the mixture from sticking to your hands.
Place on a small cookie sheet and roll out the remaining ganache. Refrigerate for 1 hour.
Once they’ve hardened, enjoy your skinny chocolate truffles like they are, dip them in melted chocolate (I like to use a bar of 85% chocolate) or roll them in finely crushed nuts, cocoa powder, or coconut.
You can add a number of different toppings depending on your preferences or party theme to make them a little different and exciting each time you serve them.
Keep them stored in the refrigerator where they should last at least a week. I’m not sure if they last longer than that because we can’t keep them in the house that long!
What sweet treats do you enjoy on your Trim Healthy Mama plan?