Melt-In-Your-Mouth Dark Chocolate Coconut Oil Truffles

Melt In Your Mouth Dark Chocolate Coconut Oil Truffles Recipe

photo by recipe author

Servings: 18-25
Preparation Time: 25 minutes

6 oz. (1/2 12 oz. bag) semi-sweet chocolate chips
6 oz. (1/2 12 oz. bag) bittersweet chocolate chips
6 tablespoons organic virgin coconut oil
4 tablespoons water
1 teaspoon vanilla (other options: 1 teaspoon grand marnier, brandy, rum, amaretto, or 1/2 teaspoon almond extract)
pinch of salt

For rolling truffles: toasted shredded coconut, cocoa powder, crushed nuts (pecan, pistachio, almond)

Set a stainless steel bowl over a pan of simmering water or use a double boiler. Melt the chocolate and the coconut oil with the water while stirring until smooth. Remove from heat and stir in your extract and salt of choice.

Transfer chocolate to a shallow bowl or dish and let cool in refrigerator for 1 to 2 hours. Scoop into balls and place on parchment or waxed paper. At this point you can roll the truffles in cocoa powder to coat. When I am using coconut or nuts, I find that I need to warm the truffles by rolling them in my hands to get the coarser toppings to stick.

Makes 18-25 truffles depending on size of scoops. Store in airtight container in refrigerator. Bring to room temperature before serving.

Recipe submitted by Karen, Quincy, CA

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Published on December 23, 2013

(8 votes, average: 4.50 out of 5)

5 Comments

Elizabeth Dawson January 11, 2017 at 5:01 am - Reply

How long do these truffles last? I usually make mine with fresh cream so the shelf life is a week. I’m guessing these have a much longer shelf life??

J Gee October 15, 2016 at 4:23 pm - Reply

I love you recipe writers!  Can’t wait to try them!

Charlene October 12, 2015 at 7:52 pm - Reply

How many carbs each?

Admin - Orissa October 17, 2015 at 12:37 pm - Reply

Hi Charlene,

Since these recipes are user-submitted and free to everyone, it would be extremely time consuming and difficult to draw up an accurate nutritional info chart for each and every one.  If you do a quick search, there are many sites that have nutritional info calculators you can try out to get an approximate reading on.

Suzy December 30, 2013 at 6:51 am - Reply

I made a batch of these, which made 40 small balls. I was surprised at how hard they became just in the fridge, as most raw truffle recipes need to be frozen and become soft when they warm up a bit. I had to let the mix sit at room temp for hours just to be able to scoop and roll them. They are also more enjoyable when eaten at room temp. That said, they are deliciously rich.