Mandarin Chocolate Truffles
Oh man. You guys are in trouble with this one. These Paleo truffles are so addicting. I think I’ve gained 5 pounds just from my trial batches!
The outer chocolate shell provides a slight crunch when you bite in, and the chocolate inside melts as soon as it hits your tongue. These little bites of heaven taste like they came straight from a candy shop display case, but they’re extremely easy to make and the recipe doesn’t involve tempering chocolate. Better yet, they are made of all raw, natural, and dairy-free ingredients.
I order my raw cacao butter on Amazon, but you can also find it at most health foods markets. Don’t fret about the price or think you won’t use it all. It lasts in the fridge for about a year, and you can even use it for homemade lotions or as a butter substitute in cupcakes. The aroma will overcome you when you open the bag and have your mouth watering for a delicious piece of chocolate. Cacao butter is the key ingredient that provides the ‘melt in your mouth’ characteristic of most chocolate bars.
You’ll notice that you are going to warm the cacao butter over a double boiler, and are probably asking yourself how these truffles are considered raw. You will only keep it over the heat long enough to start the melting process, so it never reaches above 100 degrees. Don’t worry though, no tempering chocolate or even a thermometer necessary for this recipe!
You can roll these in cacao powder, shredded coconut, or chopped nuts, but my favorite is the chocolate shell. Make a few different flavors of these for Mother’s Day and wrap them up in a pretty box for the beautiful mom’s in your life!
| Ingredients (makes 16 truffles) 3 tablespoons raw cacao butter, chopped 1/4 cup raw honey (I haven’t tried it yet, but I’m sure maple syrup would be a good sub for vegan!) 2 tablespoons coconut oil 2 tablespoons coconut butter (I love the little pouches from Artisana) 3/4 cup raw cacao powder 1/2 teaspoon vanilla extract 3 tablespoons fresh clementine or mandarin juice, strained of pulp 1 teaspoon mandarin zest (plus additional for sprinkling on top if you choose) dash of sea salt Chocolate Shell
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Directions
Fill a small sauce pan with a few inches of water, and bring it to a boil over high heat.
Place the cacao butter in a heat proof bowl, and place it directly over the boiling water, but not touching it.
Stir for 1-2 minutes until it has started to melt, but there are still some solid pieces. Remove the bowl from the heat, then whisk in the coconut oil and honey.
Pour the mixture into the bowl of a food processor, then add the cacao powder, coconut butter, vanilla, juice, zest, and small dash of salt.
Turn on the food processor, and process for a minute or so until your mixture is smooth and thick.
Spoon the chocolate into a bowl, and refrigerate for 45 minutes.
After it has chilled, use a spoon to scoop out balls about the size of a tablespoon from the bowl.
Roll them between your palms to form smooth balls. Place them on a parchment lined tray then place the tray in the refrigerator for 10-15 minutes. Be careful not to roll them too much or the heat from your hands will melt the chocolate. Your hands will get messy!
While the balls chill again, make your chocolate coating by placing the cacao butter in a heatproof bowl set over a small pot of boiling water.
Again, whisk for 1-2 minutes until the butter has started to melt but there are still a few small solid pieces. Remove from heat, add the honey and cacao powder, then whisk vigorously to combine and make a smooth, thin syrup. If it’s too thick, you can return to the heat for 30 seconds.
Remove half of the balls from the refrigerator, then working one by one, drop them in the coating and roll them around until fully covered. Poke a toothpick into the top to pull them out of the bowl, and twist it around slightly to let the excess chocolate drip off.
Use another toothpick to help release the truffle back onto the parchment lined tray, then sprinkle with clementine zest and let harden at room temperature. Pull the other half of the balls out of the fridge and repeat the coating process above.
Tips:
- If you want to make a Vegan version of these truffles, you can likely use maple syrup as an even sub. I would not use a powdered sugar substitute such as stevia in this as the honey is used to help hold it all together.
- If the chocolate coating gets too thick after rolling the first batch, just return it to the double boiler for 30 seconds or so until it thins out again.
- The coating hardens better if the truffles are cold when dipped.
- Don’t place the truffles into the refrigerator right after you dip them or they will produce condensation on the outside. Let them harden at room temperature first and once they are completely cooled you can place them in the fridge for storage.
- If you want to create the cute drizzle that you see in the photos, let the truffles harden first, then drizzle with extra coating or pipe with a piping bag. You may need to let your bowl of coating sit at room temperature for 5-10 minutes in order for it to harden up enough to be able to hold it’s shape once piped.
- Once they have cooled to room temperature, you can store them in an airtight container in the refrigerator for 2 weeks or in a cool dry place for 1 week.
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[...] Mandarin Chocolate Truffles@ Against All Grain: I have made these already, and they are truly a work of art. Amazingly delicious. I teased Danielle about giving chocolate fever. I simplified the formation by spreading the whole mixture in a pan then cutting little rectangles. I was very sloppy about it, but I only cared about the taste! Danielle said she wanted a picture, I took one for a joke! LOL!! What works of art! [...]
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[...] making a variety of these raw chocolate truffles for all of the special moms in my life this year for Mother’s Day. Of course, I’ll be [...]
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[...] making a variety of these raw chocolate truffles for all of the special moms in my life this year for Mother’s Day. Of course, I’ll be [...]
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[...] Homemade truffles can beat the gourmet stores, check her truffles so inviting [...]
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[...] recipe adapted from ‘against all grains’ [...]
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[...] What mom can resist a box of Against all Grain’s homemade mandarin chocolate truffles? [...]
Wow! These are AMAZING Danielle! Pinning right now!
Thanks Vicky! Do you stay strictly to SCD when it comes to raw cacao?
I’m not on the SCD, it’s my son that’s on the SCD and he hasn’t eaten anything “illegal” since he started (and he’s not tempted to fall off the path – too scared he’ll fall ill again). We do eat mainly SCD legal meals and we all feel the benefit. But I believe that most people on the diet learn what they can or cannot tolerate. It seems to me that everyone’s illness is unique, quite strange really. What works for one doesn’t necessarily work for another.
The rest of us are gluten-free so these little beauties will be loved by most of us here!
I agree! I have very severe UC but I found that I had an allergy to cow’s milk which I was eating 2-3x a day on SCD so I’ve changed to a modified version that suits my individual body. LUCKILY cacao doesn’t bother me!! I LOVE chocolate.
I’m speechless Danielle, these are gorgeous!!
–Amber
Wow, these look so elegant and fancy! I guess I’ll be buying cacao butter soon
PS: love the picture with the chocolate-covered hands, haha!
I’d love to keep this amazing recipe on Wellness Weekend because they look AWESOME and my kinda recipe!! Would you mind adding a vegan option for the honey in that case?? (pretty please? with mandarin orange on top–??)
Yes so sorry for submitting without! I was going to add that in the tips section at the end and totally forgot. Thank you for the reminder! It’s also in the ingredient list now too.
Wow these look ridiculously good! I’ve been excited about them ever since you posted the pic on FB last week
I’m pinning, and can’t wait to fetch some raw cacao butter so I can try them soon! Thanks!
Oh my gosh, these look incredible! Your photos are absolutely stunning too! Now I have to see if I can find cacao butter and coconut butter at the store tonight! YUM! Thanks.
Thanks everyone! I hope you all give them a try!!
can’t wait to make these…might just have to happen today!! Just my 2 cents…but I bet the cocoa powder plays a big role in these, and cheapy stuff wouldn’t do them justice! Let you know how they turn out….
Happy to report these were AMAZING! I used part maple syrup, part vanilla creme stevia…I also simplified the dipping a bit by pouring into a mini loaf and cut rectangle shaped truffles and dipped those! So amazing, thank you!
Oh great Tessa!! So happy to hear! I’d love to see pictures of the squares! I have quite a few flavor combos coming up so check back! And I’ll be sharing at AFW this week
Ha!! I should send you a picture just for laughs!! I wasn’t going for looks tonight (;. I was using the same method as my Mint Truffles, so you can see what they would look like if i wasn’t just gobbling!! http://www.tessadomesticdiva.com/2011/12/vegan-frango-mint-truffles.html
These look amazing! I pinned it: http://pinterest.com/pin/91690542383739158/
Could a small scoop be substituted for the messy hand-rolling job?
I’m sure you could as long as it releases easily.
These look amazing! … and dangerous.
I am constantly amazed at your beautiful creations! Where do you find the time? Can you come to my house and be our chef
Thanks for sharing this week at Allergy-Free Wednesdays! We’d love for you to join us again next week.
Have a great weekend!
~Michelle, AFW Hostess
Hi There,
Just a note to let you know I shared your awesome recipe on my monthly recipe round-up: Mother’s Day Edition. If you get a chance, come on over and check out the other inspiring recipes from sweet indulgence to homemade gifts.
http://www.thetastyalternative.com/2012/04/monthly-round-up-mothers-day-edition.html
Be Well,
–Amber
These are beautiful. It sounds like they are (were?) yummy, too.
Love your blog!
These truffles look absolutely fabulous! I’d love for your to share them at whole foods Wednesday.
These look amazing, unfortunately, they are too pricey for me right now. Any suggestions on how to modify to use coconut oil and cocoa powder instead of the pricier cacao products and coconut butter?
Sorry cacao butter is a key ingredient in making the chocolate “melt” in your mouth. You can find lots of recipes online that just use melted chocolate chips so you may want to try that.
Oh wow, I need to try these!
I enjoy your blog soooo much! I can’t wait to get your cookbook too!
I have many of your recipes already and they are always delicious, haven’t had one that wasn’t amazing.
Made your sandwich bread this week and we all love it, so good.
Thank you so much for sharing your recipes with us. I am on the path to healing from several health issues and your recipes are helping me tremendously. And now I see that I will be able to add a decadent treat to my holidays, can’t wait to try these truffles!
Ana
Just a PSA for anyone else who might not realize this (like me), but it seems like coconut butter is the same as coconut cream concentrate. I’ve had two jars of coconut cream concentrate in my cabinet for a while and couldn’t figure out what to do with them. Now I have a jar of the Artisana coconut butter, too. I’m thinking a lot of truffles are forthcoming =P
I asked for these for Mother’s Day and my hubby made them! They turned out absolutely wonderful! One thing he forgot was coconut butter and he substituted coconut manna. He rolled a few in raw cocao nibs, a few in shredded coconut, and a few in raw walnuts mixed with orange zest. They were all amazing. Thank you for this fabulous recipe! I broke day 41 of the Whole 30 for these and it was worth every bite! (..now back to Day 1