Dark Chocolate Truffles for One (or two if you like sharing) scales down a classic chocolate truffle recipe so that you can enjoy the goodness without the guilt!
Guys, I won’t lie – seasonal allergies/cold/sinus stuff has made itself known in my body over the past day and it’s not fun. I can honestly say that one of my biggest fears this year is when my boys would get sick. Parenting is hard in general, and it’s just doubly hard when people don’t feel well, you know?
I didn’t even think about me getting sick though 🙁
I realize that women have been parenting while sick since the beginning of time and I will, in fact, survive having a cold while taking care of two precious boys. Precious and BUSY boys I might add!
So needless to say if you need me it’s likely I’ll be found under a pile of blankets, sipping tea and bone broth, and praying that we all get some sleep so that mom can feel better and not pass it along to the kiddos!
Let’s chat about these dark chocolate truffles for one real quick and then I’m off to do the aforementioned wallowing. I LOVE truffles so much, and aside from eating really high quality chocolate in straight bar form, truffles are probably my favorite way to devour chocolate. You should know I have about zero self control, though, so making a full batch of truffles is not something that I can do very often. HOWEVER, making two at a time?
Now I say these are for one because of the whole self-control-not-wanting-to-share thing. If you are one of the lucky people who can control themselves around chocolate and/or you like to share then this could totally serve two. Whatever, you’ll find no judgement here. But I will say this: make these bad boys. They keep great in the fridge in an airtight container so if that chocolate craving strikes and you just can’t say no, you have your portion control ready to go. VOILA! Enjoy!
DARK CHOCOLATE TRUFFLES FOR ONE
Serves 1 (or 2 if you like to share)
- 1/4 cup semi-sweet chocolate chips or chopped chocolate
- 2 tablespoons heavy cream
- dash of vanilla extract
- tiny pinch of sea salt (optional)
- 2 teaspoons nut butter (optional)
- 2 tablespoons cocoa powder for rolling (optional)
- Heat the cream and vanilla in a small saucepan over medium-low heat for 2-3 minutes until warm.
- Remove from the heat and stir in the chocolate and salt.
- Whisk until creamy and smooth, with the chocolate completely melted.
- Pour into a small bowl or tupperware container and refrigerate for 1-2 hours until firm and cold.
- IF you are using a nut butter for the center, place two teaspoon-sized scoops of nut butter on a plate and freeze for 30-60 minutes. This makes rolling significantly easier.
- When the nut butter is solid, roll them into balls and place in the refrigerator.
- When the chocolate mixture is cool and firm, divide it in two and roll the chocolate into balls.
- If using the nut butter, make a small thumbprint in the center of each chocolate truffle, place the nut butter inside, and then roll the chocolate around it.
- Roll the truffles through the cocoa powder (if using) and refrigerate for another 30 minutes or so to harder.
- Enjoy cold!