Dairy Free Dark Chocolate Truffles with Raspberry Coulis

Normally I never post anything that my kids don’t eat, because really this blog is about feeding them. But my kids don’t like chocolate (strange, I know). And this recipe is heavenly. And it is almost Valentine’s Day. So for all those reasons, here is a recipe for Dairy Free Dark Chocolate Truffles.


Dairy Free Dark Chocolate Truffles (from Feeding My Kid)

 8 oz. Enjoy Life semisweet mini chocolate chips

4 oz. dairy free unsweetened chocolate, broken into ¼ inch pieces (I use Ghirardelli)

2/3 full fat (not lite) coconut milk

2 Tbsp confectioners’ sugar

 Place both the semisweet and unsweetened chocolate in a medium bowl. Heat the coconut milk in a saucepan over medium heat until it is boiling. Pour the boiling coconut milk over the chocolate, and let stand five minutes. After five minutes, stir well to make sure that all the chocolate is melted and incorporated. Refrigerate for one hour – you want the chocolate to be firm, but not hard.

 Line a baking sheet with parchment paper. Using a one tablespoon cookie scoop, scoop the chocolate mixture into balls. Refrigerate for 15 minutes. When the mixture is firm enough to handle, remove from the fridge and GENTLY roll in your hands to form smooth even balls. Coat each truffle in confectioners’ sugar. Serve these immediately. If you aren’t going to serve them immediately, store in the fridge in an airtight container, and bring to room temp and recoat with confectioners’ sugar before serving.

 I think these are heavenly when you pair them with a raspberry coulis. Raspberries and dark chocolate – mmmmm. Technically, a coulis is a thick sauce of pureed and strained fruit or veggies. This is a couli for folks in a hurry. Or impatient folks, who don’t want to strain out raspberry seeds.

Quick Raspberry Coulis (from Feeding My Kid)

 ½ cup frozen raspberries

¼ – ½ cup water

¼ cup sugar (or more if you berries are tart)

 Place all ingredients in a small saucepan and heat over medium high heat until boiling.  Mash raspberries with a fork – they should just disintegrate. Simmer until the sauce reduces to a thick syrup. Cool and serve with truffles.


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