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Chocolate Truffles

I get weirdly excited about finding recipes that work on Rich’s diet yet are delicious enough for other people to enjoy. This summer I’ve made countless chocolate chip cookie dough balls, almond flour banana bread, almond flour chocolate chip cookies, and now these truffles. Though the above are all “cleaner” versions of their prototypes, the truffles are just truffles. If you happen to be on the Plant Paradox (Dr. Gundry) diet, then I’ll explain how the recipe can work for you.

Have you heard of ganache? Truffles are just ganache, but chilled and rolled into balls. The balls can be coated with anything you like – cocoa powder and unsweetened coconut is what I used here. You could use finely chopped, toasted nuts, cocao nibs, or even finely ground espresso powder for a treat that will give you some serious energy (I wouldn’t sleep for two weeks). You just need a microwave and a bowl!

Chocolate Truffles

Makes about 20

1 c. organic heavy cream*

10.7 oz bittersweet chocolate chips (or scant two cups)

1 tbsp. unsalted, European butter*

1 tsp. vanilla extract

unsweetened coconut, cocoa powder or nuts to coat

*If on Plant Paradox diet, you need European butter and organic heavy cream. If you’re not, just use heavy cream and unsalted butter.

  1. Heat cream in microwave (in glass measuring cup) until bubbling, about 1 1/2 minutes.
  2. Pour over chocolate and butter in a small glass bowl. Let sit five minutes, then stir until completely smooth. Let sit about 20 minutes then stir in vanilla. Cover and refrigerate.
  3. When hard enough to scoop, scoop into 1 inch balls and place on a plate. Once all divided up, refrigerate again for about ten minutes on plate.
  4. Remove from fridge, and, working quickly, roll into balls and dredge in coating. Return to fridge to harden and when completely chilled, place in container. Keep refrigerated.