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Homemade truffles can be a thoughtful gift, while they are very easy to prepare.

Cocoa is an ingredient rich in antioxidants and has several health beneficial properties. Studies have shown that a diet rich in antioxidants can help prevent the decline of cognitive function, reduce the risk of heart disease and even lower cholesterol.

Homemade chocolate truffles — it sounds complicated, but really easy to prepare, and you need only a few ingredients. Having mastered the basic recipe you can adapt to any style or taste.

Vegan chocolate truffles: the Traditional taste

This recipe for vegan chocolate truffles instead of the milk chocolate used cashews. Ground cashews allow you to obtain a nice creamy texture and creamy taste. This traditional chocolate taste will please both children and adults, and cooking will take very little time. In addition, these vegan chocolate truffles are low in calories. Each bulb contains less than 20 calories per serving.


  • 3/4 Cup raw organic cashews
  • 3/4 Cup cold water
  • 1/3 Cup organic cocoa powder
  • 1 lb (400g.) bitter organic super dark chocolate
  • Additional (optional) ingredient: 1 tsp raw coconut oil extra-virgin.


  • Add to cashews cold water, place them in a high speed blender (or food processor with paddle-blades) and beat for 1-2 minutes. Periodically remove the adhering spatula the mixture off the walls and continue to whisk, until the mixture becomes thick and creamy. Note: if nuts are too dry, add a few teaspoons of water to achieve desired consistency.
  • Slowly melt the chocolate in a water bath. Alternative method: melt the chocolate in the microwave, stirring every 20-30 seconds to prevent it from burning. Leave the chocolate to cool for 10 minutes or until until you can get him to work safely.
  • Optional: if the chocolate is too thick, dilute it with coconut oil. Slowly stir until the butter and chocolate do not mix completely.
  • Gently stir in the chocolate creamy ground cashews. Stir very slowly with a rubber blade, making sure to avoid bubbles. Keep in fridge until until the mixture hardens, while it should not become solid. It will take about two hours.
  • Mold the mixture balls and roll them in cocoa powder, so that it is covered with a continuous layer.
  • Store in a closed airtight container in a cool place and enjoy with your friends and family members!
  • The basis recipe truffles with dark chocolate and lime

    These truffles is an interesting variation of the classic truffles dark chocolate with a filling of white chocolate. They are like expensive chocolates, made in the factory, but for a short time to cook at home.


    • 3/4 Cup heavy cream
    • the zest of two limes
    • 14 oz. (400 g) white tile baking chocolate, broken into large chunks
    • 1 tbsp fresh lime juice
    • 2 tbsp unsalted butter
    • 18 oz. (500 g) organic super dark chocolate


  • Prepare the cream with the lime, gently heat cream and zest over medium heat, bringing almost to a boil. Note: the Cream is very easy to burn, so the heat should be slowly and carefully. Let the cream with the lime for about 30 minutes.
  • Smash the white chocolate into large chunks and place in a bowl suitable for the microwave. Melt the chocolate in the microwave, stirring every 20-30 seconds until it melts completely.
  • To melted chocolate add the butter and lime juice. DO NOT STIR. Just let the mixture stand until performing the next step.
  • Heat the cream with lime almost to a boil. Remove from heat and strain through a sieve to remove the zest of lime green.
  • Slowly add the cream with the lime to the mixture of white chocolate and butter. Gently stir with a rubber spatula. Do not stir too intensely and don’t put too much effort. It must be careful movements in the same direction as in the drawing.
  • After the mixture becomes completely homogeneous, cover it with plastic wrap, carefully placing it on the surface of the ganache. This will prevent the formation of foam. Place in the fridge for two or three hours, so it slightly zagustel.
  • Check the ganache. It should be soft, but that it can be sculpt.
  • Cover a baking sheet wax or parchment paper. Take a round spoon 1 tsp of the mixture and form a ball. Note: to get the balls the same size, you can use a melon baller. Repeat until you use all the mixture.
  • Put key lime truffles in the fridge for a while, while you melt the chocolate mixture.
  • Melt the dark chocolate in the microwave in the same way as white. Stir every 20-30 seconds until it melts completely and is smooth.
  • If the mixture is too hot, let it cool five minutes, otherwise it will melt the truffle.
  • Dip each truffle in the dark chocolate and place back on baking sheet.
  • Before serving, let the truffles soak an hour to the layers as follows grappled with each other.
  • Truffles can be stored a week in the refrigerator or in a cool place.
  • Chocolate truffles with peanut butter

    In this recipe the stuffing is not heated, so can be involved in the preparation of children and stay with them a memorable time, clinging balls. Quantities in recipe can be easily doubled or tripled. In addition, these chocolate truffles with peanut butter several months stored in the freezer, so this is an excellent dessert for those who like to plan treats in advance.


    • 2 1/2 cups organic powdered sugar
    • 1/2 Cup peanut butter uniform
    • 3/4 Cup crunchy peanut butter
    • 6 tbsp unsalted butter, very soft
    • 1/2 tsp pure vanilla extract
    • 1/4 tsp kosher salt (optional)
    • 8 oz (255 g) organic super dark chocolate
    • 1 tsp organic coconut oil


  • Homogeneous mix peanut butter, crunchy peanut butter, butter, powdered sugar, vanilla and salt in a large bowl. Stir until the mixture forms one big ball. Note: if you live in a warm climate, you may need to add another 1/4-1/2 Cup of powdered sugar to the filling became quite thick.
  • Fully stir the mixture, form small balls. To get beads same size, you can use a teaspoon or small melon baller. Place the balls on a baking sheet for cookies with wax or parchment paper. Then place in the fridge for a while until it is melted chocolate.
  • Melt the dark chocolate in the microwave. Stir every 20-30 seconds until it melts completely and is smooth. Add coconut oil to the mixture became more liquid. Note: never add chocolate water or milk, otherwise it will spoil.
  • If dark chocolate is too hot, give it five minutes to cool down, so it does not melt the truffle.
  • Dip truffles in dark chocolate and place them back on baking trays. Before serving, let the truffles soak for two or three hours, to taste the peanut butter was fully revealed.
  • Tufli can be stored a week in a cool place or up to three months in the freezer.
  • This article was written by staff writer iHerb.


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